Recipe: Danish Wedding Cookies (using coconut, pecans and chocolate chips)

I found a recipe for the Danish Wedding Cookies that contain coconut:)

DANISH WEDDING COOKIES

1 cup butter or margarine, softened
3/4 cup white granulated sugar
2 tsp. vanilla
2 cups flour
Dash of cinnamon
1 cup finely chopped pecans
1/2 cup sweetened flaked coconut (or more, to taste)
1/2 to 1 cup miniature chocolate chips
Water (as needed)
Powdered sugar (about one 1 lb. box)

Preheat oven to 300 degrees F.

Cream together butter and granulated sugar; stir in vanilla. Cut in flour and cinnamon until mixture is crumbly and all of flour is absorbed. Toss in pecans, coconut, and chocolate chips.

Sprinkle in water and knead mixture, adding water as needed until dough is pliable (consistency of playdough).

Roll dough into small balls (large marble) and flatten slightly on lightly greased baking sheet (about 1/2-inch apart after flattening).

Bake 30 minutes or just until edges begin to turn lightly golden. Allow to cool 1 minute, then roll in powdered sugar. For best results, allow to finish cooling on rack before stacking. (NOTE: Extra dough may be covered tightly, refrigerated, and baked later.)

FOR THUMBPRINT COOKIES:
Omit coconut and chocolate chips (cinnamon is optional). Roll into balls as for above, but do not flatten. Press thumbprint into center of each cookie, then fill with your favorite jam/jelly. Bake as directed above, then remove to rack to cool (no powdered sugar). If you prefer, skip jelly and allow empty thumbprint cookies to cool completely. Instead, fill indentations with piped decorator frosting in your favorite color/flavor.

Source: Spike & Jamie's Recipe Collection - Disk 466
http://recipe4.spike-jamie.com/recipes466.html