Monday, June 4, 2012

Coconut Pecan Chocolate Chip

I have made a lot of cookies with coconut and chocolate, but this one is definitely the best so far. This recipe has just the right amount of coconut, and the chopped pecans add a nice crunch to even out the chewiness of the coconut. Mini chocolate chips don't overpower either ingredient and also add a nice texture. The cookies themselves are soft, light and thin. This cookie was inspired by a recipe for German Chocolate Pecan cookies in Nancy Baggett's The All American Cookie Book. She recommended toasting the coconut and pecans, but I skipped this step since I was short on time.

2 cups coconut
1 cup chopped pecans
1 3/4 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup brown sugar
1/2 cup butter
1 egg
1 Tablespoon corn syrup
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

Preheat oven to 350 degrees.
In a small bowl, sift together flour, baking powder, and salt.
Cream together butter and brown sugar until well blended. Mix in egg, corn syrup, and vanilla extract. Gradually add in the flour mixture. Fold in the pecans, coconut, and chocolate chips until just incorporated.
Spoon tablespoons of dough onto cookie sheets. Bake for 12-15 minutes until lightly golden.
Yields 2 dozen.

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