Chocolate Coconut Pecan Cookies
Submitted by Katie911
Rich chocolate drop cookies loaded with flaked coconut, chopped pecans, and chocolate chips, each topped with a pecan half. Melted unsweetened chocolate in the batter gives them a deep, fudgy flavor that tastes like a German chocolate cake in cookie form.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minIf German chocolate cake and a fudge brownie had a cookie-shaped baby, this would be it.
Melted unsweetened chocolate goes right into the creamed butter and sugar base, giving these cookies a deep, dark backbone. Then you fold in flaked coconut, chopped pecans, and chocolate chips for a triple-threat of texture in every bite.
Each cookie gets crowned with a pecan half before baking, so they look as good as they taste coming off the sheet. They freeze beautifully for up to two months, which means you can stash a batch now and pull them out whenever you need an emergency dessert.
Pro Tips
- Melt the chocolate gently and let it cool slightly before beating it into the butter mixture. Too hot and it’ll melt the butter into a greasy puddle.
- Don’t skip the parchment paper. The coconut and chocolate chips make these cookies prone to sticking, and parchment makes cleanup a breeze.
- Press the pecan halves firmly onto each dough mound before baking. A gentle push ensures they stay put instead of sliding off as the cookies spread.
Ingredients
Directions
Preheat oven to 350 deg.
Line cookie sheets with parchment paper or grease them.
On piece of waxed paper, combine flour, baking powder and salt.
In large bowl, cream butter with an elec. mixer, add sugar and beat until fluffy.
Beat in eggs and vanilla, the n add melted choc. and beat well. Add flour mixture, mixing until smooth, then stir in the coconut, chopped pecans, and choc. chips.
Drop dough from a teaspoon onto prepared cookie sheets, leaving about 2 inches between each cookie.
Press pecan half on teaspoon op of each cookie.
Bake on rack in middle of oven for 10 to 13 mins., 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.
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