Coconut Cookies

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.

2 thoughts on “Coconut Cookies

    • 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.

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