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Name: Choco-Coco Pecan Crisps
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 72
Cuisine: American
Ingredients: 1/3 c Unsweetened cocoa; 1 Egg; 1 c Pecans chopped; 1 c Packed light brown sugar; 1 ts Vanilla; 1 1/2 c All-purpose flour; 1/2 c Butter softened, or Margarine; 1/2 ts Baking soda; 1 c Flaked coconut

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INGREDIENTS

1/3 c Unsweetened cocoa
1 Egg
1 c Pecans ; chopped
1 c Packed light brown sugar
1 ts Vanilla
1 1/2 c All-purpose flour
1/2 c Butter ; softened, or Margarine
1/2 ts Baking soda
1 c Flaked coconut

Servings

INSTRUCTIONS

Cream butter and sugar in large bowl until light and fluffy. Beat in egg and vanilla. Combine flour, pecans, cocoa and baking soda in small bowl until well blended. Add to creamed mixture, blending until stiff dough is formed. Sprinkle coconut on work surface. Divide dough into 4 parts. Shape each part into a roll, about 1 1/2 inches in diameter; roll in coconut until thickly coated. Wrap in plastic wrap; chill until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.) Preheat oven to 350F. Line cookie sheets with parchment paper or leave ungreased. Cut rolls into 1/8-inch thick slices. Place 2 inches apart on cookie sheets. Bake 10 to 13 minutes or until firm, but not overly browned. Remove to wire racks to cool. Date: Sun, 23 Jun 1996 16:34:19 -0400 (EDT) From: Wendy Johnson MM-Recipes Digest V3 #175 From the MealMaster recipe list. Downloaded from G Internet, G Internet.

NOTES

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Choco-Coco Pecan Crisps

1/3 c Unsweetened cocoa
1 Egg
1 c Pecans chopped
1 c Packed light brown sugar
1 ts Vanilla
1 1/2 c All-purpose flour
1/2 c Butter softened, or Margarine
1/2 ts Baking soda
1 c Flaked coconut

Cream butter and sugar in large bowl until light and fluffy.  Beat in egg  and vanilla.  Combine flour, pecans, cocoa and baking soda in small bowl  until well blended. Add to creamed mixture, blending until stiff dough is  formed. Sprinkle coconut on work surface. Divide dough into 4 parts. Shape  each part into a roll, about 1 1/2 inches in diameter; roll in coconut  until thickly coated. Wrap in plastic wrap; chill until firm, at least 1  hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.)    Preheat oven to 350F.  Line cookie sheets with parchment paper or leave  ungreased.  Cut rolls into 1/8-inch thick slices.  Place 2 inches apart on  cookie sheets.    Bake 10 to 13 minutes or until firm, but not overly browned.  Remove to  wire racks to cool.    Date: Sun, 23 Jun 1996 16:34:19 -0400 (EDT)    From: Wendy Johnson <wendyj@ekx.infi.net>    MM-Recipes Digest V3 #175    From the MealMaster recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (10g)
Recipe Makes: 72

Calories: 44
Calories from Fat: 26 (59%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.4g
Cholesterol 6.3mg		2 %
Sodium 55mg		2 %
Potassium 31.9mg		1 %
Total Carbohydrate 4.7g		1 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 4.1g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 44

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