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Coco-Nutty Refrigerator Cookies

Servings: 78


3 cups flour
1 teaspoon baking soda
1 cup butter
1 1/2 cups packed brown sugar
1/2 cup sugar
2 eggs
2 tablespoons vanilla
1 cup flaked coconut
1 cup chopped nuts

Cooking Directions:

In a medium bowl, stir together the flour and baking soda. Set aside.

In a large mixing bowl, beat butter for 30 seconds. Add sugars; beat until fluffy. Beat in eggs and vanilla. Add the flour mixture; beat until well-combined. Stir in the coconut and chopped nuts. Shape dough into three 7 inch-long rolls. Wrap each roll in waxed paper or clear plastic wrap and chill several hours or until firm enough to slice.

Taking one roll from the refrigerator at a time, unwrap roll and cut into 1/4 inch slices using a thin-bladed knife. (Rotate the roll as you slice to avoid flattening one side.) Place on ungreased cookie sheets. Bake at 375°F for 8 to 10 minutes or until cookies are lightly browned.

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