Baking big batches of cookies is easy when you have a great recipe like this one. These are a favorite gift to give friends.
—BETTY MATTHEWS SOUTH HAVEN, MI
PREP: 30 MIN. + CHILLING • BAKE: 20 MIN./BATCH • MAKES: 4 1/2 DOZEN
1 cup butter, softened
1 cup sugar
1 large egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups flaked coconut, divided
Pecan halves
1. In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in 2 cups coconut.
2. Divide dough in half; shape each into a 7-in. long roll. Roll in remaining coconut. Wrap in plastic; refrigerate for 1 hour or until firm.
3. 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 2-3 minutes before removing cookies to wire racks to cool completely.