1/2 cup butter or margarine, softened
1 cup brown sugar
1 egg
1 tsp vanilla
1-1/2 cups flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1 cup chopped pecans
1 cup flaked coconut

Cream butter and sugar until well blended. Beat in egg and vanilla. Combine flour, cocoa, baking soda and pecans until well blended. Add to creamed mixture, blending until stiff dough is formed. Divide dough into four parts. Shape each part into a roll, about 1-1/2 inches in diameter. Sprinkle coconut on work surface. Roll dough in coconut until thickly coated. Wrap in plastic wrap and refrigerate until firm, at least 1 hour. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Cut rolls into 1/8 inch thick slices. Place 2 inches apart on ungreased cookie sheets. Bake 10-13 min or until firm but not overly brown. Remove to wire racks to cool.
Makes about 6 doz cookies