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Best Coconut Pecan Cookies

I gave cookies to friends every year, and these are a favorite. Freeze the dough in logs, then slice and bake the crisp, buttery, coconut pecan cookies when you need them. —Betty Matthews, South Haven, Michigan
  • Total Time
    Prep: 30 min. + chilling Bake: 20 min./batch + cooling
  • Makes
    4-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups sweetened shredded coconut, divided
  • Pecan halves

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in 2 cups coconut.
  • Divide dough in half; shape each into a 7-in. long roll. Roll in remaining coconut. Wrap tightly in waxed paper; refrigerate 1 hour or until firm.
  • Unwrap dough; cut into 1/4-in. slices. Place 3 in. apart on ungreased baking sheets. Place a pecan half in the center of each. Bake at 325° for 20-25 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely.
Nutrition Facts
1 cookie: 100 calories, 6g fat (4g saturated fat), 13mg cholesterol, 83mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 1g protein.

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