Description
Chocolatey, airy cookies with the perfect mix of coconut, chocolate, and pecans. These will be a hit for years to come!
Ingredients
Units
Scale
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose white flour
- 1/2 cup unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups sweetened coconut flakes
- 1 cup lightly toasted and cooled pecans, coarsely chopped
- 4 ounces German’s sweet chocolate, coarsely chopped
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
- Scrape down the sides of the bowl, add the egg and vanilla, one at a time, mixing well between additions.
- Scrape down the sides of the bowl, add the flour, cocoa, baking soda and salt and mix until everything is well incorporated.
- Scrape down the sides of the bowl, add the coconut, pecans and chocolate and mix again.
- Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log (see boxed copy, page 00).
- Transfer to the oven and bake until the underside of the cookie begins to firm up, 10 to 12 minutes.
- Cool on the cookie sheet. Transfer to a wire rack and repeat with the remaining dough.