Makes approximately 72 cookies
1 ¼ cup granulated sugar
1 stick unsalted butter, at room temperature
1 stick vegetable shortening
2 egg yolks
¾ cup finely grated coconut (desiccated or macaroon style)
½ cup finely chopped pecans
¼ tsp almond flavor
2 cups cake flour (all-purpose flour will work, too)
½ tsp baking soda
A pinch of salt
Preheat the oven to 350 °F.
In a small mixing bowl, combine granulated sugar and unsalted butter. Mix with a wooden spoon until there are no butter lumps remaining. Throughout the recipe, be cautious not to over-mix.
Add vegetable shortening and mix again until smooth and lump-free.
Gently combine the following ingredients into the sugar mixture: egg yolks, finely grated coconut, finely chopped pecans, almond flavor, and a small pinch of salt.
Then add the cake flour and baking soda, mixing until combined.
Remove the mix from the bowl and place on a lightly floured work surface (use only enough flour to prevent the dough from sticking to the work surface). Divide the mixture into two equal parts, and form each into a ball. Continue to use your floured work surface to roll each ball into a log approximately 16” long. Place each log into the refrigerator for about 15 minutes. When you remove the log it should be firm to the touch and cold enough that when you cut the log into individual cookies it remains in a circular shape and does not flatten out. If this happens, place the log back into the fridge until it is set.
Cut quarter-inch-thick slices from the log and place on a parchment-lined sheet pan. Each log should yield 36 cookies. Leave enough room in between each cookie for minimal expansion when baking.
Bake in the oven at 350 °F for approximately 11–12 minutes. Oven times and temperatures will vary. When you notice the cookies starting to turn golden brown on the edges, remove them from the oven.
Cool and enjoy!
Tip: Wrap the cookie logs as tight as possible in plastic wrap and freeze them for up to two weeks to slice and bake at later date.