YIELD Makes about 6 dozen cookies
|1||cup packed light brown sugar|
|1/2||cup (1 stick) butter, softened|
|1‑1/2||cups all-purpose flour|
|1||cup chopped pecans|
|1/3||cup unsweetened cocoa powder|
|1/2||teaspoon baking soda|
|1||cup flaked coconut|
- Cream brown sugar and butter in large bowl until light and fluffy. Beat in egg and vanilla. Combine flour, pecans, cocoa and baking soda in small bowl until well blended. Add to creamed mixture, blending until stiff dough is formed. Sprinkle coconut on work surface. Divide dough into 4 parts. Shape each part into log about 1-1/2 inches in diameter; roll in coconut until thickly coated. Wrap in plastic wrap; refrigerate until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.)
- Preheat oven to 350°F. Cut rolls into 1/8-inch-thick slices. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 13 minutes or until firm, but not overly browned. Remove to wire racks to cool.
|Total Fat||3 g|
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