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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Sesame, coconut, and pecans, what's not to like? I got this from Martha's Kitchen. Ingredients:
1 lb unsalted butter, room temperature |
1 1/2 cups sugar |
3 cups white flour |
2 cups shredded sweetened coconut |
1 cup sesame seeds |
1/2 cup finely chopped pecans |
Directions:
1. Preheat oven to 300°F.
2. Line baking sheets with parchment paper.
3. In a bowl beat butter and sugar on medium speed with an electric mixer until light and fluffy, about 2 minutes.
4. Add flour 1/2 cup at a time, mixing on low speed until well combined.
5. With a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans.
6. Divide dough into thirds.
7. Roll into logs about 1 1/2-inches in diameter.
8. Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
9. Using a sharp knife, cut logs into 1/4-inch thick slices.
10. Transfer to prepared baking sheets, about 1 1/2 inches apart.
11. Bake until edges are golden, 20-30 minutes.
12. Transfer sheets to a wire rack to cool.
13. Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
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