3/4 cup (1 1/2 sticks) margarine
2 cups flour
3/4 cup sugar
1 tablespoon milk
1 teaspoon vanilla
3/4 cup finely chopped candied red or green cherries
1/3 cup finely chopped pecans
3/4 cup shredded coconut
Beat margarine with an electric mixer on medium to high speed for 30 seconds. Add about half the flour, the sugar, milk and vanilla. Beat till thoroughly combined.
Stir in remaining flour, cherries and pecans. Shape into 8-inch long rolls. Spread the coconut on a large platter or cutting board. Take the prepared long rolls and roll them in the coconut. Wrap in wax paper; chill for 2 to 24 hours.
When ready to bake, preheat oven to 375 degrees F. Remove the rolls from the wax paper and cut dough into 1/4-inch slices. Place on an ungreased cookie sheet, for 10-12 minutes or until the edges are golden. Cool cookies on a wire rack.