5 eggs
1 1/2 cups buttermilk baking mix
1 cup butter
1/4 cup brown sugar
4 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tsp baking soda
2/3 cup applesauce
1 cup vanilla wafer crumbs
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped walnuts
1 teaspoon vanilla extract
Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the buttermilk and butter, until smooth and fluffy. Beat in brown sugar, flour, baking powder, baking soda and 2/3 cup applesauce. Stir in vanilla wafer crumbs, coconut and brown sugar until well blended. Cut in walnuts until mixture is smooth. Stir in vanilla until dough is set up. On a lightly floured surface, roll dough (foam rolling bag) out to 1/8 to 1/4 inch thickness. Cut into triangular pieces with cookie cutters.
Divide dough into 4 equal pieces, cut pieces by stick and shape into 1 inch balls. Place on cookie sheet in preheated oven. Cool on wire rack for 1 hour. When completely cooled, crumble remaining cookies. Refrigerate pretzels and loosen from plastic wrap.