• 2 cups (4sticks) unsalted butter, room temperature
• 1 ½ cups sugar
• 3 cups all purpose flour
• 2 cups shredded sweetened coconut
• 1 cup sesame seeds
• ½ cup pecans, finely chopped

2. In the bowl of an electric mixer with 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.

3. Remove bowl from mixer, with wooden spoon or hands, stir in coconut, sesame seeds, and pecans. Divide dough into thirds. Roll into logs about 1 ½ inches in diameter. Wrap each log in plastic and refrigerate until very firm, about 2 hours.

4. Using a sharp knife, cut logs into ¼ inch thick slices. Transfer to prepared baking sheets, about 1 ½ inches apart. Bake until edges are golden, 20 to 30 minutes. Transfer to a wire rack to cool. Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.

This was featured on Martha Stewart Living which was submitted by Jorjett Strumme of Seaside, Oregon who received it from her grandmother who immigrated to the US from Norway in the 1940’s. This recipe will make about 7 or 8 dozen cookies. Dough may be frozen for up to one month.

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