- 3 tablespoons butter, softened
- 1 cup firmly packed brown sugar
- 2 eggs
- 1 1/2 cups chopped pecans
- 1 cup chopped dates
- 3 cups shredded coconut, divided
Cream butter in a large mixing bowl; add sugar, beating well. Add eggs, beating well. Stir in pecans, dates, and 1 cup coconut. Cover and chill dough at least 8 hours.
Shape dough into 1 inch balls, and roll in remaining coconut. Place 2 inches apart on greased cookie sheets. Bake at 300° for 25 minutes or until lightly browned. Removed to wire racks to cool.
Yield: about 4 1/2 dozen.