Coconut Dreams
Preheat oven to 350 degrees and grease 2 cookie sheets. Makes 4 dozen cookies
On a sheet pan, toast for 8 to 10 minutes, or until fragrant:
1 1/2 ounces (1/3) cup whole pecans
When the pecans are cool, chop them into medium - coarse pieces, and set aside.
In a large bowl of mixer at medium speed, cream:
6 ounces unsalted butter,
3/4 cup light brown sugar, packed
1/3 cup sugar
1 tsp vanilla
In a separate bowl, mix together:
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/8 tsp salt
Add to the butter mixture and mix at low speed until a soft dough forms. Add and mix at low speed, just until combined:
The chopped pecans
Chop in a food processor and spread on a wide plate:
1 1/2 cups shredded sweetened coconut
Roll mounded tsp of dough into balls. Roll each ball in the chopped coconut. Place the balls 2 inches apart on the cookie sheets. Bake for 8 to 12 minutes, or until they are just starting to color. Let the cookies cool in the pans for 5 minutes, then transfer the cookies to a wire rack to cool completely.
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