Coconut Pecan Biscotti

1/4 C unsalted butter at room temperature

3/4 C firmly packed brown sugar

2 large eggs

1/2 C plus 2 TBLs sweetened shredded coconut

2 1/4 C all purpose flour

1 1/2 tsp Baking Powder

1/4 tsp salt

1 C chopped pecan

Cream butter and sugar in large bowl. Add eggs one at a time. beating well for each addition. Beat in coconut. Mix flour, baking powders and salt in medium bowl. Gradually stir dry ingredients into butter mixture. Mix in pecan and cover and refrigerate dough 30 Min.

Preheat over to 350. Line cookie sheet with parchment. Turn dough out onto floured surface. Divide dough in Half. Shape each half into 2 inch wide logs, transfer to prepared cookie sheet, spacing evenly. Bake until logs are golden brown, firm to touch and tester inserted into centers comes out clean, about 35 min. Cool logs about 20 min on cookie sheet. Reduce heat to 325.

Transfer logs to work surface and discard parchment. Cut each log diagonally into 1/2 inch thick slices. Arrange cookies flat sides down on unlined cooke sheets. Bake until crisp and golden brown (about 15 min). Transfer cookies to racks and cool completely. Store at room temperature in air tight container.