Prep 20 mins
Cook 20 mins
This recipe was found on Marthastewart.com and is from Jorjett Strumme of Seaside, Oregon, one of the runners-up in their Cookie of the Week contest. It's difficult to predict how many servings this recipes makes.
- 1 lb unsalted butter, room temperature
- 1 1⁄2 cups sugar
- 3 cups all-purpose flour
- 2 cups shredded sweetened coconut
- 1 cup sesame seeds
- 1⁄2 cup finely chopped pecans
- Preheat oven to 300°.
- Line baking sheets with Silpats (French nonstick baking mats).
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
- Add flour a half cup at a time, mixing on low speed until well combined.
- Remove bowl from mixer; with a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans.
- Divide dough into thirds.
- Roll into logs about 1 1/2 inches in diameter.
- Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
- Using a sharp knife, cut logs into 1/4-inch-thick slices.
- Transfer to prepared baking sheets, about 1 1/2 inches apart.
- Bake until edges are golden, 20 to 30 minutes.
- Transfer sheets to a wire rack to cool.
- Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.