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Name: Chocolate Coconut Pecan Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 60
Cuisine: American
Ingredients: 1/2 c Pecans Chopped; 1 c Sugar; 1/2 ts Vanilla extract; 2 oz Unsweetened chocolate melted; 1/2 c Unsalted butter softened; 3/4 c Chocolate chips; 2 tb Butter softened; 1 c Coconut, flaked; 2 lg Eggs; 1 c All-purpose flour; 1 ts Baking Powder; 1/4 ts Salt

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INGREDIENTS

1/2 c Pecans ; Chopped
1 c Sugar
1/2 ts Vanilla extract
2 oz Unsweetened chocolate ; melted
1/2 c Unsalted butter ; softened
3/4 c Chocolate chips
2 tb Butter ; softened
1 c Coconut, flaked
2 lg Eggs
1 c All-purpose flour
1 ts Baking Powder
1/4 ts Salt

Servings

INSTRUCTIONS

Date: Mon, 20 May 1996 18:22:39 -0700 From: Dan Schamber 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 lg. bowl, cream butter with an elec. mixer, add sugar and beat until fluffy. Beat in eggs and vanilla, then 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 top 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. Posted to MealMaster Recipes List, Digest #143

NOTES

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Chocolate Coconut Pecan Cookies

1/2 c Pecans Chopped
1 c Sugar
1/2 ts Vanilla extract
2 oz Unsweetened chocolate melted
1/2 c Unsalted butter softened
3/4 c Chocolate chips
2 tb Butter softened
1 c Coconut, flaked
2 lg Eggs
1 c All-purpose flour
1 ts Baking Powder
1/4 ts Salt

Date: Mon, 20 May 1996 18:22:39 -0700    From: Dan Schamber <dansch@haven.ios.com>    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  lg. bowl, cream butter with an elec. mixer, add sugar and beat until  fluffy. Beat in eggs and vanilla, then 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 top  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.    Posted to MealMaster Recipes List, Digest #143

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Nutrition

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Serving Size: 1 Serving (44g)
Recipe Makes: 60

Calories: 204
Calories from Fat: 145 (71%)

Amt Per Serving		% DV

	Total Fat 16.1g	21 %
	Saturated Fat 9.6g	48 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 0.8g
Cholesterol 60.7mg		19 %
Sodium 54.2mg		2 %
Potassium 96.4mg		3 %
Total Carbohydrate 16.1g		5 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 14.4g
Protein 2.5g		4 %
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: 204

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REVIEWS

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This cookie sounded like it would be good. But when I started to make this, found that the batter was too soft. I was stuck with it, so I added an additional 1 cup of flour making it 2 cups in place of the 1 cup specified. Added an additional 1 teaspoon baking Powder, plus 1/2 tsp. baking soda, set the batter in Frig. for fifteen min., and baked them as specified. Turned out very good. I would then rate them 5 stars.

15y