1 cup white sugar
3/4 cup unsalted butter
3/4 cup white sugar
4 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup flaked coconut
1/2 cup chopped pecans
2/3 cup butter
1 1/4 cups water
3/4 cup flaked coconut
1/2 cup chopped walnuts
1/2 cup dried pecans
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x17 inch baking pan.
In a large bowl, cream together the sugar and butter. Beat in the eggs one at a time, then stir in the vanilla. Combine the 3/4 cup sugar and 3/4 cup butter, stir in the flour one teaspoon at a time, until just soft peaks form. Finally, stir in the baking powder, salt, baking soda, salt and nutmeg. Drop batter by rounded tablespoons onto the prepared pan.
Bake for 8 to 10 minutes in the preheated oven. Cookies should be sticky and brown when done. Remove from the oven, place on a wire rack and cool completely. Line the bottom of the prepared pan with a jelly roll pan paper. Place 1/2 cup of the cooled cookies onto the top of the prepared pan. Spread out the remaining cookies and spread the remainder over that. Repeat with the remaining cookies. Rinse the baking sheet and slide the remaining cookies onto the prepared pan. Continue to bake for 12 to 15 to brown the top and cake will curl when done. Allow to cool completely before serving.