Choco-Coco Pecan Crisps
Source of Recipe
Unknown
List of Ingredients
1/2 c. butter or margarine, softened
1 cup light brown sugar
1 egg
1 tsp. vanilla
1 1/2 cups all purpose flour
1 c. chopped pecans
1/3 c. unsweetened cocoa
1/2 tsp. baking soda
1 cup flaked coconut
Recipe
Cream butter and sugar in large bowl until light and fluffy. Beat in egg and vanilla. Combine flour, pecans, cocoa and baking soda in a small bowl until well blended. Add to creamed mixture, blending until stiff dough is formed. Sprinkle coconut on the work surface. Divide dough into 4 parts. Shape each part into a roll, about 1 1/2 inches in diameter; roll in coconut until thickly coated. Wrap in plastic wrap; chill until firm, at least 1 hour or up to 2 weeks.
(For longer storage, freeze up to 6 weeks)
Preheat oven to 350. Line cookie sheets with parchment paper or leave ungreased. Cut rolls into 1/8" slices. Place 2 inches apart on cookie sheets.
Bake 10 to 13 minutes or until firm, but not overly browned. Remove to wire racks to cool.
Approximately 6 dozen cookies
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