Crispy Chocolate and Coconut Cookies

Crispy Chocolate and Coconut Cookies

Because of the high “add in” to dough ratio of these cookies, this  dough is going to be crumbly – that’s ok, it’s how it is supposed to be! Unlike regular chocolate chip cookies, you can’t drop these with just a teaspoon,  it won’t work – use a 1 oz. (that’s a #30) scoop. If you don’t have a scoop, wet your hands and form the dough into balls and place on the cookie sheets.

(Makes 3 dozen)

• 1/2 cup unsalted butter, softened
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 1/4 cup flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 2 cups crisp rice cereal
• 1 cup shredded coconut (sweetened or unsweetened)
• 1 cup chocolate chips
• 1/2 chopped pecans

Directions

1. Pre heat the oven to 350 degrees and line 3 sheet pans with parchment paper.
2. In a medium bowl sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
3. In the bowl of a mixer (or a large bowl if using a hand mixer) add the butter for one minute.
4. Add both sugars and beat until light and fluffy.
5. Add in the egg and the vanilla and beat until thoroughly combined.
6. Add the flour mixture and beat until incorporated.
7. Stir in the cereal, coconut, chocolate chips and pecans.
8. Using a 1 oz. scoop, pack the dough into the scoop and drop onto a sheet pan lined with parchment in, spacing about 2 inches apart.
9. Flatten mounds slightly with your hand.
10. Bake in a 350 degree oven for approximately 10 minutes or until the edges are golden brown.
11. Cool on a rack. Store in an airtight container.