1Cream butter well. Add sugar and continue to beat until fluffy.
Add the egg and then the coconut.
Add the flour and baking soda.
2Separate in 6 portions and forming rolls about 1-inch wide then roll into more coconut.
Wrap in wax paper gently to keep them as round as possible.
Keep in refrigerator until firm.
Slice 1/2-inch thick.
3Brush top of each slice with egg yolk beaten with 1 TBSP.milk.
Place a whole pecan on each cookie.
4Bake at 325 degree oven on a greased cookie sheet till golden brown.
Bake 30 minutes.