1/4 c. UNSALTED BUTTER, softened
1/2 c. granulated sugar
1/2 c. packed dark brown sugar
1 lg. egg
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. (3 oz.) sweetened shredded coconut
1/2 c. chopped walnuts
1/2 c. sour cream

Preheat oven to 375 degrees. Lightly grease baking sheet. In a large bowl, cream butter. Gradually beat in the granulated and brown sugars. Add the egg and vanilla and beat until thick and light, 1 to 2 minutes. With spoon, stir in the flour, baking soda, and salt until blended. Stir in the coconut, walnuts, and sour cream to make a stiff dough. Drop dough by tablespoon onto cookie sheets, leaving 2 inches between cookies. Bake at 375 degrees for 10 to 12 minutes, until no impression is left when a cookie is very lightly touched.

With a spatula transfer the cookies to absorbent paper and immediately spread each cookie with 1/2 teaspoon of the glaze. Transfer to a rack to cool.

GLAZE:

3 tbsp. butter
1 1/2 c. sifted confectioners' sugar
2 tbsp. milk
1/2 tsp. vanilla

Place the butter in a small heavy skillet or saucepan over low heat. Stirring frequently, heat until deep golden brown, 3 to 4 minutes. Remove from the heat and stir in the sugar. Stir in the milk and vanilla to make a smooth glaze (it will remain shiny when spread on hot cookies).