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1
Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed, scraping down the sides of the bowl as necessary.
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2
Cream the mixture until it is smooth and fluffy.
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3
Add the yolks, 1 at a time, mixing in between each addition.
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4
Scrape down the sides of the bowl.
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5
Beat for 1 minute and add the vanilla.
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6
Combine the 2 cups flour, pecans, coconut, nutmeg and salt in a mixing bowl.
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7
Add to the butter mixture and mix on low speed until it is fully incorporated.
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8
Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes.
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9
Scrape down the sides of the bowl and the paddle.
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10
Generously dust a large sheet of parchment or waxed paper with 2 tablespoons of flour.
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11
Spoon the dough down in the center of the paper, fold the paper tightly over the dough, and roll into a cylinder about 3 inches in diameter and 12 to 14 inches long.
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12
Refrigerate for 8 hours.
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13
Preheat the oven to 350 degrees F.
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14
Line a baking sheet with parchment or waxed paper.
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15
Remove the dough from the refrigerator and peel away the paper.
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16
Using a sharp knife, cut the dough crosswise into 1/2-inch thick slices.
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17
Place them on the pan, about 2 inches apart.
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18
Bake until lightly golden, about 15 to 20 minutes.
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19
Remove the baking sheet from the oven and let cookies cool completely in the pan.
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20
Remove the cookies from the pan using a spatula or thin knife.
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21
Repeat the process until all of the dough is used.
