Chocolate Chunk Toasted Coconut and Pecan Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 cup Brown sugar, packed
  • 4 oz Dark chocolate
  • 2 cups Flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Nuts & Seeds

  • 2 cups Coconut, Flaked
  • 1 cup Pecans, toasted rough

• Dairy

  • 1 stick Butter, soft

Found on ladybehindthecurtain.com

Ingredients

• 2 cups flaked coconut
• 2 cups flour
• 1 cup toasted pecans (rough chopped)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cup packed brown sugar
• 1 stick of soft butter
• 1 teaspoon vanilla
• 2 large eggs
• 4 ounces dark chocolate (I used 60%) chopped

Directions

• Preheat your oven to 350
• To toast coconut - place on a large baking sheet and place in oven. After about 5 minutes stir and continue stirring about every minute until it is light brown. Remove from oven and set aside.
• In a medium bowl combine the flour, baking powder, baking soda and salt. Mix until blended
• In a large bowl add the brown sugar and butter; beating with a mixer until well blended then add in eggs and vanilla - beat until mixed well
• Add flour mixture on the lowest speed of your mixer and only until just combined then stir in toasted coconut, pecans and chocolate.
• Line a cookie sheet with parchment paper.
• Place a walnut size of dough on paper about 2 apart
• Bake for 11 minutes then remove to wire rack to cool completely.
• Note: to toast pecans, place in small frying pan over low heat; stir until light brown