1/2 c Butter/Margarine, softened
1 c Packed light brown sugar
1 Egg
1 t Vanilla
1 1/2 c All-purpose flour
1 c Chopped pecans
1/3 c Unsweetened cocoa
1/2 t Baking soda
1 c Flaked coconut
Cream butter and sugar in large bowl until light and fluffy. Beat in egg and vanilla. Combine flour, pecans, cocoa and baking soda in small bowl until well blended. Add to creamed mixture, blending until stiff dough is formed. Sprinkle coconut on work surface. Divide dough into 4 parts. Shape each part into a roll, about 1 1/2 inches in diameter; roll in coconut until thickly coated. Wrap in plastic wrap; chill until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.)
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or leave ungreased. Cut rolls into 1/8-inch thick slices. Place 2 inches apart on cookie sheets.
Bake 10 to 13 minutes or until firm, but not overly browned. Remove to wire racks to cool.