Serves: 56
Total Calories: 81
Cream margarine and sugar. Beat in egg and vanilla. Stir together flour and baking soda, then stir into creamed mixture with 2 c. of the coconut. Divide dough into four equal portions. Form each into a 7" roll. Coat with remaining 1 1/2 c. coconut. Wrap in plastic wrap. Chill 4 hours or overnight.
Preheat oven to 350°. Slice 1/2 -inch thick and place 2" apart on ungreased cookie sheets. Beat egg yolk with milk. Brush mixture on each cookie, then sprinkle with pecans. Bake 12 to 15 minutes or until lightly browned. Makes about 56.
Printed with permission from Current, Inc.
This Coconut Classics recipe is from the Cookie Cookbook Cookbook. Download this Cookbook today.
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