1 c. butter flavor Crisco
1 c. sugar
2 tbsp. milk
1 egg
2 1/4 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
3 c. flake coconut, divided
1 egg yolk
1 tbsp. milk
70 pecan halves (about 1 1/4 c.)

1. Cream butter flavor Crisco, sugar and 2 tablespoons milk in large bowl at medium speed of electric mixer until well blended. Beat in egg.

2. Combine flour, salt and baking soda. Add to creamed mixture. Add 2 cups coconut. Mix until well blended.

3. Divide dough in half. Form each into a roll 1 1/2" in diameter.

4. Cut 2 pieces wax paper 18" long. Sprinkle 1/2 cup coconut on each piece. Roll dough in coconut. Roll up in wax paper. Refrigerate several hours or overnight.

5. Heat oven to 325 degrees. Grease baking sheet with butter flavor Crisco. Set aside.

6. Cut dough with sharp knife into 1/4" slices. Place 2" apart on baking sheet.

7. Combine egg yolk and 1 tablespoon milk. Stir well. Brush on cookie slices. Top each slice with pecan half.

8. Bake at 325 degrees for 12 minutes. Remove to cooling rack.

6 dozen 1 1/2" cookies.