Maple-Pecan Cookies

4 cups cake flour (not self-rising)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
3 cups packed dark brown sugar
1 cup butter or margarine, softened
2 large eggs
2 tsp maple flavoring or extract
2 2/3 cup sweetened flaked coconut
1 cup chopped pecans

1. Mix flour, baking powder, baking soda and salt.
2. Beat sugar and butter for 2 minutes or until creamy. Reduce speed to low and beat in eggs, one at a time. Add maple extract. Gradually beat in flour mixture until blended. Stir in coconut and pecans.
3. Divide dough into 4 equal pieces. Shape each piece into a 9” by 2” log. Wrap each log tightly in waxed paper. Chill at least 3 hours or until dough is firm enough to slice.
4. Preheat oven to 350 F. Cut one log into scant ½-inch-thick slices. Place slices on ungreased large cookie sheet. Bake for 15-18 minutes, or until cookies become slightly firm. Cool on wire racks. Repeat with remaining logs. Store cookies in tightly covered container for up to 2 weeks. (Up to 3 months in freezer.)

(I used regular flour, didn’t pack the brown sugar, used unsweetened coconut, and cut the recipe in half. It didn’t seem to hurt them any!)