1 cup (2 sticks) butter
1/2 cup sugar
2 tsp. vanilla
2 cups sifted all-purpose flour
1/4 tsp. salt
1/2 lb. (2 cups) pecan halves
chopped shredded coconut flakes

Preheat oven to 325°F.

Cream butter, sugar and vanilla until fluffy. Sift flour with salt and add to creamed mixture, blending thoroughly. Use spoon to dip out dough and shape around each half pecan to form 1-inch balls. Roll in shredded coconut and place on a baking sheet.

Bake at 325°F for 20 minutes. Cool.

Variation: Use whole blanched almond, date or candied cherry for "surprise" center.

Makes 4 dozen cookies.