3/4 cup sesame seeds, toasted
1/2 cup shredded coconut flakes, toasted
2 cups all-purpose flour*
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup (1 1/2 sticks) butter
1 cup firmly packed brown sugar
1 egg
1 tsp. vanilla

Toast sesame seed and coconut flakes at 350°F for 8 to 10 minutes, stirring occasionally, until light brown. Remove and cool.

Sift together flour, baking powder, baking soda and salt. Set aside.

Cream butter. Gradually add brown sugar, creaming well. Add egg, vanilla, sesame seed and coconut flakes; beat well.

Blend in the dry ingredients gradually. Chill dough, if desired, for easier handling.

Preheat oven to 350°F.

Shape dough into balls, using a rounded teaspoonful for each.

Place 3-inches apart on ungreased baking sheets and flatten to 1/8-inch thickness.

Bake at 350°F for 10 to 13 minutes.

Note: If using self-rising flour, omit baking powder, baking soda and salt.

Makes about 4 dozen cookies.