"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Coconut Pecan Cookies, by Connie Hawkins, is from The Baptist Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup butter, softened 1 cup sugar 1 egg 2 1/4 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt. 3 cups flaked coconut, divided Pecan halves
In a large mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda, and salt; gradually add to creamed mixture and mix well. Stir in 2 cups coconut. Shape into six 2 inch diameter logs. Roll in remaining coconut. Wrap in plastic wrap. Freeze for up to 3 months. Unwrap and cut into 1/4 inch slices. Place 3 inches apart on ungreased baking sheets. Place a pecan half in the center of each. Bake at 325º for 20-25 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks.
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