Coconut, Chocolate and Pecan Cookies are probably one of my favorite combinations ever. These slightly chewy inside and crispy edged cookies
While browsing through my food magazines I came across a recipe that caught my eye from the recent Taste of Home (November 2008) magazine. I had said if I felt up to it I would bring in cookies for the afternoon meeting break on Friday. I read over the recipe, found it made more than enough cookies and seemed like it would be quick to throw together in the morning. If I didn’t feel up to baking so early (I was up at 4:30 AM and baking by 5 AM!) I would just stop into the local grocery on the way into work and just pick up some cookies from their bakery.
Since I am writing this post, you can see that I decided to bring homemade cookies! I have a hard time allowing people to eat bakery items from a chain store – we all know that it is not homemade! These people deserved homemade – and the best ingredients you can use!
The cookies, while warm from the oven were slightly crispy on the edges, chewy on the inside, chocolately and melty. Just plain yummy! While I basically followed the recipe I made one change and it is marked in red below.
- Coconut Crunch Cookies
- Taste of Home (Nov. 08)
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups flaked coconut
- 1 package 60% chocolate chips
- 1-1/2 cups finely chopped pecans
- Pre-heat oven to 375. Cream butter and sugar until light and fluffy. Beat in eggs and extracts. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the coconut, chocolate chips, and nuts.
- Using small cookie scoop (or rounded teaspoon), drop onto cookie sheet covered with parchment paper. Bake for 10 minutes or until lightly browned. Cool for 1 minute before removing from pan to rack.