COCONUT COOKIES

COCONUT COOKIES

2 cups coconut
2 cups sifted flour  ½ tsp. baking soda
1 cup butter   ½ tsp. vanilla
1 cup sugar   1 egg, well beaten
approximately 1 cup pecan halves (optional)

1 egg yolk
1 tablespoon cream (or milk)

Chop the coconut finely in electric blender.  Mix sifted flour and baking soda, set aside.

Cream butter until softened, add vanilla, gradually add sugar, creaming until fluffy after each addition, beat in egg, blend in coconut and dry ingredients.  Knead lightly with fingers until mixture holds together.

Form dough into four to six rolls at least one inch in diameter.  Wrap in foil or waxed paper and place in refrigerator for at least 3 hours.

Slice into 1/4-inch cookies, place on greased cookie sheet leaving space for expansion, press a pecan half on top of each cookie if desired, brush with mixture of egg yolk and cream, bake about 12 minutes at 325º or until lightly browned. Don't over bake.