Recipe by Sharon123
Sesame, coconut, and pecans, what's not to like? I got this from Martha's Kitchen.
Top Review by Katzen
Such delicious cookies! The sesame and coconut play off of each other, and the hint of pecan adds a subtle note that while not immediately detectable, further enhances the sesame and coconut flavours. They were a sure favourite around here - as much as we kept saying we were going to take them in to share them at work, we kept "forgetting" to do so. That the dough was so patient as well came in really handy - I made it on a Saturday, but didn't bake it until Monday. This will definatey go on cookie plates in the future! Thanks so much for sharing this wonderful recipe, Sharon! Made for PRMR Tag.
- 453.59 g unsalted butter, room temperature
- 354.88 ml sugar
- 709.77 ml white flour
- 473.18 ml shredded sweetened coconut
- 236.59 ml sesame seeds
- 118.29 ml finely chopped pecans
Directions See How It's Made
- Preheat oven to 300°F.
- Line baking sheets with parchment paper.
- In a bowl beat butter and sugar on medium speed with an electric mixer until light and fluffy, about 2 minutes.
- Add flour 1/2 cup at a time, mixing on low speed until well combined.
- 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, 20-30 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.