Christmas Cookies - continues

Choco-Coco Pecan Crisps Cookies
makes about 6 dozen cookies
Ingredients:
1 cup packed light brown sugar
1/2 cup butter, softened
1 egg
1 1/2 cups all purpose flour
1 tsp vanilla
1 cup chopped pecan ( in this recipe I used walnuts)
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1 cup flaked coconut

Direction:
cram sugar and butter in a 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 log about 1 1/2 inches in diameter, roll in coconut until thickly coated, Wrap in plastic wrap, refrigerate until firm, for one hour or up to 2 weeks for longer storage. ( the cookies can be freeze up to 6 weeks)
Preheat oven to 350F , cut rolls into 1/8 inch thick slices, lace 2 inches apart on ungreased cookie sheets with parchment, bake 10=13 minutes to until firm, but not overly browned. Remove to wire rack to cool.