Mama's Gluten-Free Toasted Sesame Coconut Cookies

1/2 lb. unsalted butter - room temperature
1 c. granulated sugar
1 jumbo (or extra large) egg (ideally 30 oz. egg)
1 t. vanilla
2 c. rice flour (brown or white)
2/3 c. potato starch
1/3 c. tapioca flour
1 t. kosher salt
scant teaspoon xanthan gum
2 c. shredded sweetened coconut (lightly toasted)
1 c. toasted sesame seeds
1/2 c. finely chopped toasted pecans

Preheat oven to 300 degrees.
Whisk together all dry ingredients in mixing bowl and set aside.
In mixer, cream together butter and sugar until light and fluffy. Add egg and vanilla mix until well incorporated.
Slowly add dry ingredients to mixer and mix on medium to medium high for 3-4 minutes, until well blended.
Add sesame seeds, pecans, and coconut and mix on medium to low until fully incorporated.

Roll dough into 1.5" diameter log and refrigerate for at least 2 hours.
Slice logs into 1/4" thick slices and place on parchment paper-lined cookie sheet. Bake for 20-30 minutes until golden (or, as my Mother would say, "until they're done"). Cool 5 minutes before removing from cookie sheet.