Chocolate Chip, Toasted Pecan, Coconut Cookies

 

From the December/January 2013 issue of Eat Drink Mississippi. 

1 cup sugar

1 cup packed light brown sugar

2 teaspoons vanilla

3 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

Pinch of salt 

12 ounces chocolate chip pieces 

2 cups toasted, chopped pecans

1 cup shredded coconut 

 

Preheat oven to 325 degrees F. In a mixer, cream the butter and sugars until fluffy. Add the vanilla and eggs; beat until smooth. In a small bowl, combine flour, sugar, soda, and salt. Slowly add the dry ingredients to the mixer, beating on low until blended. Pour in the chocolate, pecans, and coconut. Fold in by hand with a spatula. Chill dough for 30 minutes. Drop the dough by the spoonful onto a well-greased baking sheet. Bake 12-15 minutes. 

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