1Heat oven to 375°F.
2In large bowl, beat brown sugar, butter, shortening and eggs with electric mixer on medium speed until creamy. Add flour, cream of tartar, baking soda, salt and 1/4 teaspoon of the cinnamon. Beat on low speed until blended. Stir in cereal, coconut and pecans.
3In small bowl, mix granulated sugar and 1 teaspoon cinnamon. Shape dough into 1 1/4-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets; flatten with glass dipped in sugar mixture.
4Bake 8 to 10 minutes or until light golden brown. Sprinkle with sugar mixture. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.