They are a refrigerated log cookie that can stay in the freezer for up to 6 weeks, easily removed, sliced, and baked.
Ingredients: 1/2 cup butter, softened, 1 cup packed light brown sugar, 1 egg, 1 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 1 cup chopped pecans, 1/3 cup cocoa, 1/2 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, then 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 2 inches in diameter; roll in coconut until thickly coated. Wrap in plastic wrap and chill in refrigerator at least an hour or up to 2 weeks.
When ready to bake, preheat oven to 350 degrees. Cut rolls into 1/8-inch thick slices and place 2 inches apart on ungreased baking sheets.
Bake 8-10 minutes or until firm. Allow to cool on baking sheets for a minute before transferring to cooling racks.
Makes about 6 dozen cookies.
"Treasury of Holiday Cookies" published by Publications International, LTD, Lincolnwood, IL, in 1994.