Cream butter and sugar.
Add egg and beat well.
Add coconut and SR flour and combine well.
Roll into balls and then roll in the extra coconut and sugar mixture.
Place on a tray lined with baking paper.
Place into the freezer for 15 minutes.
Take from the freezer and place into pre-heated slow-moderate oven (I set my fan-forced oven to 155 degrees celsius).
Bake for 15-18 minutes.
Allow to cool. Sprinkle a little of the leftover sugar-coconut mixture on cookies once cooled, if desired.