Soft and chewy. Made with milk chocolate chips, coconut, and pecans. They are a favorite at church and at home.
INGREDIENTS (for 2 servings):
- 1 2/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 7/8 cup butter, softened
- 3/4 cup packed brown sugar
- 1/3 cup white sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 cup milk chocolate chips
- 1 cup flaked coconut
- 1 cup chopped pecans
PREPARATION:
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside.
In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg then stir in the vanilla. Gradually mix in the dry ingredients. Mix in the chocolate chips, coconut and pecans. Roll dough into 1 inch balls and place the cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.