Sesame Coconut Cookies

Sesame, coconut, and pecans, what's not to like? I got this from Martha's Kitchen.

• Ready In: 50 mins
• Yields: 72 cookies

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.