Sesame Coconut Cookies
This recipe comes to us from Jorjett Strumme of Seaside, Oregon, one of the runners-up in our Cookie of the Week contest.
Martha Stewart Living, February 2000
- 1 pound (4 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 cups all-purpose flour
- 2 cups shredded sweetened coconut
- 1 cup sesame seeds
- 1/2 cup finely chopped pecans
- Preheat oven to 300 degrees. Line baking sheets with Silpats (French nonstick baking mats).
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add flour a half cup at a time, mixing on low speed until well combined.
- Remove bowl from mixer; with a wooden spoon or your hands, stir in coconut, sesame seeds, and pecans. Divide dough into thirds. Roll into logs about 1 1/2 inches in diameter. Wrap each log in plastic, and refrigerate until very firm, about 2 hours.
- Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to prepared baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 20 to 30 minutes. Transfer sheets to a wire rack to cool. Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
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