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Sesame Coconut Cookies

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“Sesame, coconut, and pecans, what's not to like? I got this from Martha's Kitchen.”
READY IN:
50mins
YIELD:
72 cookies
UNITS:
Metric

Ingredients Nutrition

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.

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