I gave cookies to friends every year, and these are a favorite. Freeze the dough in logs, then slice and bake the crisp buttery cookies when you need them
1 cup butter, softened
1 cup sugar
1 large egg
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups sweetened shredded coconut, divided
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in 2 cups coconut.
Divide dough in half; shape each into a 7-in. long roll. Roll in remaining coconut. Wrap in plastic; refrigerate 1 hour or until firm.
Unwrap dough; cut into 1/4-in. slices. Place 3 in. apart on ungreased baking sheets. Place a pecan half in the center of each. Bake at 325° for 20-25 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely. Yield: 4-1/2 dozen.