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Categories:Viewed: 44 - Published at: 9 years ago
Ingredients
- 2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, divided
- 1 cup flour
- 1/2 tsp. CALUMET Baking Powder
- 1/4 tsp. salt
- 1/2 cup butter or margarine, softened
- 1/2 cup packed brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 cup BAKER'S ANGEL FLAKE Coconut, toasted
- 1 cup chopped PLANTERS Pecans, toasted
Method
- Heat oven to 375F.
- Chop half the chocolate; set aside.
- Melt remaining chocolate as directed on package.
- Combine flour, baking powder and salt.
- Beat butter and sugar in large bowl with mixer until light and fluffy.
- Add egg and vanilla; mix well.
- Blend in melted chocolate.
- Gradually add flour mixture, mixing well after each addition.
- Stir in coconut, nuts and chopped chocolate.
- Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 10 min.
- or until cookies are puffed and feel set to the touch.
- Cool on baking sheets 1 min.
- Remove to wire racks; cool completely.
