In medium bowl stir together flour and salt; set aside. In large bowl beat butter for 30 seconds; add sugar and beat until fluffy. Add milk and vanilla and beat well. Stir flour into butter mixture; then stir in chopped pecans. Shape into 6 long circular rolls, each about 1-inch in diameter. Brush rolls with milk then roll dough in coconut to coat outside. Wrap in waxed paper and freeze dough until firm (about 2 hours). Cut into 1/4 -inch-thick slices. Place on ungreased cookie sheet. Add 1/2 candied cherry in center of each cookie, slightly pressing in for cherry to adhere. Bake at 350°F for 11 to 14 minutes, or until bottoms are lightly browned.
Store in covered container at room temperature for 3 days (or freeze for up to 3 months). Makes 75 to 100 bite-sized cookies.