Ingredients
- Ingredients
- 2-1/4 cups shredded or flaked sweetened coconut
- 1-1/2 cups chopped pecans
- 1-3/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 3/4 cup butter, softened
- 1 large egg
- 2 tablespoons light corn syrup
- 2-1/2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract
- 1 4-ounce bar German's sweet chocolate, finely chopped
- Directions
Preparation
Step 1
Preheat oven to 350 degrees F. Spray cookie sheet with non-stick spray
Spread the coconut and pecans on a rimmed baking sheet and toast in the oven, stirring occasionally, for 7 to 9 minutes, or until lightly browned; be careful not to burn. Let stand until cool; set aside.
In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside. In a large bowl, with a electric mixer on medium speed, beat together the brown sugar and butter until very well blended and light. Beat in the egg, corn syrup, vanilla, and coconut extract until well blended. Beat or stir in the flour mixture, then the pecans, coconut, and chocolate, until evenly incorporated.
Drop the dough onto the baking sheets by heaping measuring tablespoons, spacing about 3 inches apart. Using the tip of a table knife, spread out the cookies to about 1 1/2 inches in diameter.
Bake the cookies, one sheet at a time, in the upper third of the oven for 6 to 9 minutes, or until lightly browned all over and slightly darker at the edges. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Using a spatula, transfer cookies to wire racks. Let stand until completely cooled.