Coconut Pecan Cookies 1 cup butter, softened 1 cup sugar 1 egg 2 1/4 cups flour 1/2 tsp baking soda 1/2 tsp salt 3 cups flaked coconut, divided Pecan halves In a large mixing bowl, cream the butter and the sugar until light and fluffy. Beat in the egg. Combine the flour, baking soda, and the salt. Add to the creamed mixture. Mix well. Stir in 2 cups of coconut. Shape into six 2 inch diameter logs. Roll in the remaining coconut. Wrap in plastic wrap. Freeze until frozen. Unwrap the dough. Cut into 1/4 inch slices. Place 3 inches apart on ungreased baking sheets. Place a pecan half in the center of each. Bake at 325 F for 20-25 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely. Makes 4 1/2 dozen
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