Recipe courtesy of Martha Stewart
Total:
52 min
Active:
20 min
Yield:
about 6 dozen
Level:
Intermediate

Ingredients

Directions

Preheat oven to 300 degrees F. Line baking sheets with silpats (French nonstick baking mats). or parchment paper. 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 1/2 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.;

IDEAS YOU'LL LOVE

Coconut Cupcakes

Recipe courtesy of Ina Garten

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Shortbread Cookies

Recipe courtesy of Ina Garten

Toasty Coconut Macaroons

Recipe courtesy of Alton Brown

Everything Cookies

Recipe courtesy of Ree Drummond

Sesame Chicken

Recipe courtesy of Melissa d'Arabian

Flourless Peanut Butter Cookies

Recipe courtesy of Claire Robinson

Coconut Cake

Recipe courtesy of Ina Garten

Potato Chip Chocolate Chip Cookies

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking