1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
2. Place 2/3 cup pine nuts and 1 cup coconut in a food processor and pulse to chop coarsely. Do not grind. Transfer mixture to a shallow bowl and set aside.
3. In the bowl of a food processor, pulse remaining 1/3 cup pine nuts until coarsely ground. Add coconut oil and sugar and pulse until combined. Add egg, vanilla, salt, and baking soda and pulse until fully combined. Add flour and pulse in two batches, scraping sides of bowl if necessary. Add remaining 1/3 cup coconut and pulse just to distribute. Dough will be slightly sticky, but workable.
4. Scoop dough by the heaping teaspoon and roll into balls using your hands. Roll balls in the reserved pine nut-coconut mixture, applying slight pressure so that the topping sticks. Place balls on prepared baking sheet 2 inches apart.
5. Bake cookies for 12 minutes until bottom is golden brown and the tops just start to brown. Let rest on cookie sheet for 1 minute before transferring to a cooling rack. Store cookies in an airtight container, at room temperature, for up to 5 days, or freeze.
Source: Hannaford fresh Magazine, May - June 2012