Crispie Coconut Refrigerator Cookies

Yields:	72 cookies
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Hint: Cookie rolls can be frozen for up to three months.

Cream Butter Flavor Crisco, sugar and 2 tablespoons milk in large bowl at medium speed of electric mixer until well blended.

Beat in egg.

Combine flour, salt and baking soda.

Add to creamed mixture.

Add 2 cups of the coconut.

Mix until well blended.

Divide dough in half.

Form each half into a roll 1 1/2 inches in diameter.

Cut 2 pieces wax paper 18 inches long.

Sprinkle 1/2 cup coconut on each piece.

Roll dough in coconut.

Roll up in wax paper.

Refrigerate several hours or overnight.

Heat oven to 325 degrees F. Grease baking sheet with Butter Flavor Crisco.

Set aside.

Cut dough with a sharp knife into 1/4 inch slices.

Place 2 inches apart on baking sheet.

Combine egg yolk and 1 tablespoon milk. Stir well.

Brush on cookie slices.

Top each slice with a pecan half.

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

Excellent recipe... will certainly make it one of my favourites!

Reviewed by alwaysmel1