Italian Cream Cookies

For the cookies:
Preheat your oven to 325 degrees and grease your cookie sheets. Cream the butter and sugar together. Add eggs one at a time. Combine flour, baking soda, and salt. Gradually add dry mixture alternating with the buttermilk. Be sure to begin and end with the dry mixture. Fold in coconut, vanilla, and pecans. Scoop onto greased cookie sheets and bake for 8-12 minutes until edges are golden brown. Allow to cool and create sandwiches with frosting filling.

For the filling:
Combine cream cheese, butter and vanilla. Beat until smooth. Gradually add powdered sugar; mix well. Fold in the pecans. Fill cookies.