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