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Cream butter in a large mixing bowl; gradually add 1/4 cup sugar, beating until light and fluffy. Add water and 2 teaspoons vanilla, mixing well; add flour, stirring well. Stir in pecans. Shape into 1/2-inch balls. Place 2 inches apart on ungreased cookie sheets; bake at 300° for 20 minutes or until lightly browned. Cool completely on cookie sheets. Combine 4 cups sugar, milk, 1/2 teaspoon vanilla, and salt in a medium mixing bowl; beat with a wire whisk until smooth. Dip cookies in glaze; roll in coconut. Note: Coconut may be tinted, if desired.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Cast iron pan for Danish aebleskiver — spherical filled pancakes
Half-sphere cast iron pan for takoyaki octopus balls