Ingrédients pour Chocolate Coconut And Pecan Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces dark chocolate, chopped
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Coconut And Pecan Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chocolate Coconut And Pecan Cookies
- Position oven racks in the upper and lower thirds of your oven.
- Preheat oven to 375°F (190°C).
- Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Place 12 ounces of chopped dark chocolate in the top half of a double boiler set over about 1 inch of simmering water.
- Stir until half the chocolate is melted. Remove from heat and stir until completely melted. Cool for 5 minutes.
- Meanwhile, in a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 1/2 cups granulated sugar using an electric mixer on medium speed for about 1 minute until light and fluffy.
- Beat in 2 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- Beat in 1 teaspoon vanilla extract, then gradually add the cooled melted chocolate until smooth. Turn off the mixer.
- Add the dry ingredients (flour mixture) and mix on low speed until a soft dough forms.
- Stir in 1 cup sweetened shredded coconut and 1 cup chopped pecans on low speed, just until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 7 minutes, then rotate baking sheets (top to bottom and front to back).
- Continue baking for 6-8 minutes more, or until the edges are set and the centers are still slightly soft. The cookies will be bumpy and rounded.
- Let cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
362g
Fat
184g
Carbs
50g
