sketch of Bob above the Coconut Cookies recipe.


2 c. flour, sifted
1/2 t. baking soda
1 c. butter or margarine
1/2 t. vanilla extract
1 c. sugar
1 egg, well beaten
3 1/2 c. shredded and chopped moist coconut
1 egg yolk
1 T. cream
1 1/2 c. pecan halves
1/2 c. white corn syrup

Sift together flour and baking soda; set aside. Cream butter til softened. Gradually add vanilla, creaming til fluffy. Add sugar in thirds beating thoroughly after each addition. Blend egg and 2 c. coconut in a bowl; mix thoroughly. Stir in dry ingredients. Knead lightly with fingertips 5-10 times or til mixture holds together. Spread remaining coconut onto waxed paper. Form dough into 6 rolls (about 1 inch in diameter) and roll in coconut. Wrap in waxed paper and place in refrigerator at least 3 hours. Preheat oven 325°. Meanwhile, lightly grease cookie sheet. Remove rolls from refrigerator and, with a sharp knife, cut cross-wise in 1/2 inch slices. Place on cookie sheet 3/4 inch apart. Mix egg yolk and cream together and brush cookie tops. Press pecan halves on top of each cookie. Bake about 20 minutes or til lightly browned. Remove to cooling rack. Heat syrup til warm. Glaze cookies by brushing tops.
(makes 8 dozen)

Coconut Cookies recipe is published in our September, 2001 Menu Minder.