Instructions: Heat oven to 300 degrees. Line baking sheets with Silpats (French nonstick baking mats).

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 a half 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 to a wire rack to cool. Cool for 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.

Comments:
This recipe makes a lot of cookies, so youll probably have to freeze the leftover batter. The dough, which is rolled into logs, then cut into slices, can be frozen for up to a month.

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