Chocolate, Coconut, and Pecan Cookies

I love cookies. Obviously.

These are one of my all – time favorites.
Milk chocolate. Coconut. Pecans. There really isn’t anything else to say.
I don’t even remember where I found this recipe, but it calls for about a cup of each ingredient above. What’s wonderful is that if you just double the recipe, you can just throw in a whole bag of each and call it a happy, happy day.
Here’s what you need:

Flour, baking powder, baking soda, salt, butter, brown sugar, white sugar, an egg, vanilla, milk chocolate chips, flaked coconut, pecans

In a medium bowl, mix all of your dry ingredients: 1 and 2/3 cup of flour, 3/4 tsp. of baking powder, 1/2 tsp. of baking soda, and 1/2 tsp. of salt.

In a large mixing bowl, cream together 7/8 cup of butter (which is a stick and 6 Tbsp.), 3/4 cup of packed brown sugar, and 1/3 cup of white sugar.

Yum. I love butter and sugar. Too bad it’s technically not socially acceptable to eat it this way.

Add in 1 egg and 1 1/2 tsp. of vanilla and mix it all in.

Take out your beaters and dump in 1 cup of milk chocolate chips, 1 cup of flaked coconut, and 1 cup of chopped pecans. Mix them all together with a wooden spoon.

Form little 1inch balls and place them 2 inches apart on an ungreased cookie sheet. It should make approximately 3 dozen….depending on how much you eat along the way.

Place into an oven that’s been preheated to 375 degrees and bake for 8-10 minutes. I like cookies to be *slightly* underdone, so I took them out at exactly 8 minutes. Perfect.

Let them cool on the pan for 2 minutes, and then transfer to a cooling rack.


~ Megan
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