3 1/2 c. moist coconut, shredded
2 c. flour
1/2 tsp. baking soda
1 c. butter
1/2 tsp. vanilla
1 c. sugar
1 egg, well beaten
1 1/2 c. pecan halves
1 egg yolk
1 tbsp. cream
1/2 c. corn syrup

Mix together flour and baking soda, set aside. Cream butter until soft and gradually add vanilla, creaming until fluffy. Add sugar in thirds, beating thoroughly after each addition. Blend eggs and 2 cups of coconut into mixture. Mix thoroughly. Next stir in dry ingredients. Knead lightly with finger tips 5 to 10 times or until mixture holds together.

Spread remaining coconut on wax paper. Form dough into rolls about 1 inch in diameter and about 6 inches long; roll in coconut. Wrap in waxed paper and refrigerate at least 4 hours. Lightly grease cookie sheet. Remove rolls and slice 1/2 inch thick. Place on cookie sheet 3/4 inches apart. Mix egg yolk and cream together and brush on cookie tops. Press on pecan half and bake at 325 degrees for 20 minutes or until very lightly brown. Remove cookies to cooling rack. Heat syrup to warm. Glaze pecan and cookie with corn syrup.