Recipe - Choco-Coco Pecan Crisps

One half cup Butter/Margarine; softened
1 cup Packed light brown sugar
1 Egg
1 teaspoon Vanilla
1 One half cup Allpurpose flour
1 cup Chopped pecans
1/3 cup Unsweetened cocoa
One half teaspoon Baking soda
1 cup Flaked coconut

Cream butter and sugar in large bowl until light and fluffy. Beat in egg
and vanilla. Combine flour, pecans, cocoa and baking soda in small bowl
until well blended. Add to creamed mixture, blending until stiff dough is
formed. Sprinkle coconut on work surface. Divide dough into 4 parts. Shape
each part into a roll, about 1 One half 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 350F. Line cookie sheets with parchment paper or leave
ungreased. Cut rolls into 1/8inch thick 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.

Date: Sun, 23 Jun 1996 16:34:19 0400 (EDT)

From: Wendy Johnson wendyj@ekx.infi.net

MMRecipes Digest V3 #175

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.