Ingredients

Instructions

  1. Cream together the butter, cream cheese, sugar, salt, and vanilla.
  2. Add egg and milk; beat well.
  3. Stir in the flour and toasted coconut.
  4. Drop cookie batter from teaspoons onto ungreased baking sheet then press a pecan half or cherry half into the top of each.
  5. Bake at 325° for 18 to 20 minutes.
  6. Remove cookies to a rack to cool.
  7. Makes about 5 dozen cookies.
  8. *Totoast coconut in the oven, spread coconut on a baking sheet in a single layer.
  9. Bake at 325°, stirring occasionally, until golden brown, about 10 minutes.