• 33servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup butter, softened

  2. 2/3 cup packed brown sugar

  3. 1 egg

  4. 1/2 teaspoon vanilla extract

  5. 1 1/3 cups all-purpose flour

  6. 1/4 teaspoon baking powder

  7. 1/4 teaspoon baking soda

  8. 1/4 teaspoon salt

  9. 1 (4 ounce) bar German sweet chocolate, finely chopped

  10. 1/2 cup flaked coconut

  11. 1/2 cup finely chopped pecans, toasted

  12. TOPPING:

  13. 12 (1 ounce) squares semisweet chocolate

  14. 4 teaspoons shortening

  15. 2 1/2 cups flaked coconut, toasted

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the German sweet chocolate, coconut and pecans. Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are browned. Remove to wire racks to cool.

  2. Break each square of semisweet chocolate into four pieces. In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill for 1 hour or until firm.


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