1 c All-purpose flour
1 t Baking powder
1/4 t Salt
1/2 c Unsalted butter; softened
1 c Sugar
2 Lg Eggs
1/2 t Vanilla extract
2 oz Unsweetened chocolate; melt
1 c Coconut; flaked
1/2 c Pecans; chopped
3/4 c Chocolate chips
2 T Butter; softened
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.
