A light, simple recipe that is fun for children to help make.  

• ¾ cup vegan butter
• ½ cup sugar
• ½ cup brown sugar
• 1½ cups all-purpose flour
• ½ teaspoon salt
• 2½ teaspoons vanilla extract
• ½ cup sweetened shredded coconut
• ½ cup pecans, finely chopped
• ¼ cup unsweetened almond milk, if needed
• Pecan halves for top cookies
• Powdered sugar for sprinkling (optional)

Preheat oven to 350°F (175°C).  Cream butter and sugar together until fluffy. Add flour, salt, and vanilla. Stir in coconut and pecans. This makes thick cookie dough that can be hard to stir so use your hands if necessary. If dough is too dry and will not hold together, add one tablespoon of almond milk at a time until desired consistency is achieved.  Roll into small balls and place on cookie sheet 2” apart. Flatten with fork or spoon and place a pecan half on top. Bake cookies for 14-17 minutes until lightly brown on the edges. Cool cookies then sprinkle with a light coating of powdered sugar or a light drizzle of melted chocolate across top.