1 c. butter
3/4 c. sugar
1 tsp. vanilla
1 egg
1 bar (4 oz.) German sweet chocolate
1/2 c. chopped pecans
1/2 c. flaked coconut
2 c. all-purpose flour

Cream butter, sugar and vanilla together until light. Beat in the egg. Melt chocolate in a heavy pan over very low heat, stirring constantly. Cool slightly. Stir into the butter mixture. Add pecans and coconut. Stir in flour until well combined. Wrap dough in wax paper, shaping into 2 rolls about 1 1/2 to 2 inches in diameter. You can shape with slightly wet hands before rolling in wax paper. Chill until firm enough to slice.

Cut into 1/4 inch slices. Place on lightly greased cookie sheet. Bake at 375 degrees for 10 minutes. Remove. Cool on rack. Store in a tin to keep the cookies fresh and crisp.