Chocolate Coconut Pecan Cookies
Source of Recipe
Margo Tilden
List of Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter (1/2 cup), softened
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
2 ounces unsweetened chocolate, melted
1 cup flaked coconut
1/2 cup pecans, chopped
3/4 cup semisweet chocolate chips
About 60 pecan halves
Recipe
Preheat the oven to 350F. Line cookie sheets with parchment paper or butter them. On a piece of wax paper, combine the flour, baking powder, and salt. In a large bowl, cream the butter with an electric mixer, add the sugar, and beat until fluffy. Beat in the eggs and vanilla, then add the melted chocolate and beat well. Add the flour mixture, mixing until smooth, then stir in the coconut, chopped pecans, and chocolate chips. Drop the dough from a teaspoon onto the prepared cookie sheets, leaving about 2 inches between each cookie. Press a pecan half on top of each cookie. Bake in the middle of the oven for 10 to 13 minutes, or until set. Transfer cookies to wire racks to cool. Store in airtight containers for up to 1 week or in the freezer for up to 2 months.
Makes about 60 cookies.
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