Ingredients
1 lb unsalted butter, room temperature
1 12 cups sugar
3 cups white flour
2 cups shredded sweetened coconut
1 cup sesame seeds
12 cup finely chopped pecans
Method
Sources
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Recipe1M+
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Grow banana peppers — pickle, stuff, pizza, submarine sandwiches
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grow banana peppers — pickle, stuff, pizza, submarine sandwiches
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
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preheat oven to 300f. line baking sheets with parchment paper. in a bowl beat butter and sugar on medium speed with an electric mixer until light and fluffy, about 2 minutes. add flour 1/2 cup at a time, mixing on low speed until well combined. 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, 20-30 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.