Instructions: Spread coconut in a shallow layer in a 15-by-10-inch jellyroll pan. Bake at 350 degrees for 13 to 14 minutes or until toasted, stirring once. Cool and transfer coconut to a zipper-top plastic bag. Finely crush coconut and set aside. Beat butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add chocolate, egg and vanilla, beating well after each addition.

In a separate bowl, combine flour, baking powder, baking soda and salt; add to butter mixture, beating until blended. Stir in half of coconut.

Divide dough into thirds; place on 3 large sheets of plastic wrap. Roll each portion lengthwise in plastic wrap and shape into a 10-inch log. Cover with plastic wrap, and chill logs 30 minutes. Reroll logs, if necessary.

Combine remaining coconut and pecans. Unwrap logs; brush lightly with milk and roll in pecan-coconut mixture, pressing firmly to make coating adhere. Wrap in plastic wrap and freeze logs at least 8 hours.

Preheat oven to 375 degrees. Cut rolls into 1/4-inch slices, using a sharp knife. Place 1 inch apart on ungreased cookie sheets. Bake for 8 to 9 minutes or until edges are browned. Cool 1 minute on cookie sheets; remove to wire racks and cool completely.

Makes 84 cookies.

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