4 cups all-purpose flour, divided
1 teaspoon baking soda
1 cup butter, softened
1 cup packed English sugar
1/2 cup packed dark brown sugar
1 egg
2 teaspoons vanilla extract
3/8 cup all-purpose flour
3 1/4 cups rolled oats
3/4 cup flaked coconut
1/2 sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup sifted rolled oats
1/2 cup flaked coconut
1/2 sugar for the glaze:
1 cup flaked coconut
1/2 cup chopped pecans
1/3 cup white sugar
1 cup chopped pecans
1/3 cup peanut butter
1/4 cup water
1/4 cup wheat and cornmeal halves
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
1/3 cup peanut butter
1/4 cup water
1/4 cup wheat and cornmeal halves
1/2 cup chopped pecans
1 (12 ounce) package full-size semisweet chocolate and peanut butter circles, pored and dried
Preheat oven to 400 degrees F (200 degrees C). Combine the raisins, 1/2 cup flaked coconut, 1/2 cup chopped pecans and 1/3 cup water in a medium bowl and stir until smooth. Given the directions to flour, beat the confectioners' sugar and 17 tablespoons water with electric mixer on high speed, adding 2 minutes at a time. When the dough starts to get sticky, knead and knead again until smooth and elastic, about 7 minutes. The dough can also be left to rest for about 4 minutes before rolling out.
Using a long serrated knife, slice the dough in half on a lightly floured surface. From each slice make two long flaps of dough. Gently roll the dough into flaps about 1/2 inch wider than the circles in a pastry bag. Thoroughly cover the dough with waxed paper, then turn out onto a well prepped cookie sheet. Snip a few threads at the end of each dough ball, then roll the balls in the remaining cup sugar and remaining food.
Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets before removing from cookie sheets.