Chocolate Coconut And Pecan Cookies
No need to toast the pecans ahead of time; they will toast right in the cookies as they bake.
Steps
Position racks in the top and bottom thirds of the oven.
Preheat oven to 375.
Line two large baking sheets with parchment paper.
Set aside.
In a bowl , whisk the flour , baking soda , and salt until combined.
Set aside.
Place the chopped chocolate in the top half of a double boiler set over about 1 inch of simmering water.
Stir until half the chocolate has melted , then remove the double boilers top half from the heat and continue stirring until all the chocolate has melted.
Cool for 5 minutes.
Meanwhile , soften the butter in a large bowl , using an electric mixer at medium speed , about 1 minute.
Add in the sugar.
Continue beating until light and fluffy but still somewhat grainy , about 1 more minute.
Beat in the eggs one at a time , making sure each is thoroughly incorporated before adding the next.
Beat in the vanilla extract , then the cooled , melted chocolate until it looks smooth.
Turn off the beaters.
Add in the prepared flour mixture , then beat at a very low.
Ingredients
all-purpose flour, baking soda, salt, unsweetened chocolate, unsalted butter, sugar, eggs, vanilla, sweetened flaked coconut, pecan pieces