3 eggs
2 cups flour
½ cup (1 stick) butter or margarine, room temperature
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon vanilla extract
Filling
1 cup shredded sweetened coconut
1 cup toasted chopped pecans
1 cup sugar
Juice of 1 lemon
In an electric mixer, beat eggs, flour, butter/margarine, sugar, baking powder and vanilla extract until smooth. Separate into 4 equal parts. Refrigerate for 30 minutes.
While dough is chilling, make filling: In a small bowl, mix coconut, pecans, sugar and lemon juice.
Sprinkle flour on work surface. Roll each of the four sections into a rectangle, about 12-inches long and 8-inches wide. Dough should be about ¼-inch thick. Sprinkle ¼ of the filling on top of dough, spreading evenly but leave about ½ inch on each side. Roll dough lengthwise into a log. Wrap in plastic or parchment paper and chill in the freezer for 30 minutes. Repeat with other 3 pieces of dough.
Preheat oven to 350 degrees.
Prepare two baking sheets with parchment paper or silpat mats. Slice dough about ½-inch thick. Place on baking sheets, two inches apart, and about 12 on each sheet. Bake for 18 minutes or until lightly golden brown.
can these be made with oil instead of margarine?
Usually you can substitute about 1/4 cup less oil for margarine but I did not test it with the oil. Try it and let me know. My grandmother always made them with butter or margarine.