Ice and snow blanketed the ground. It was the second time this winter and highly unusual for Atlanta. There was no way either vehicle would make it up the steep driveway. Being housebound again caused a major bout of cabin fever. It also caused a desire to take inventory of the freezer. Finding a couple frozen ingredients became inspiration for baking. The chain of events soon leads to a batch of Coconut Pecan Chocolate Chip Cookies.
A partial pack of coconut flakes was on the top freezer rack. It had been there since I baked a Coconut Spice Cake for Christmas. I started thinking of coconut cakes and German Chocolate Cake popped into my mind. Yum, coconut… pecan… and guess what was right behind the coconut? Of course, it was big bag of pecans. A few steps over to the pantry to verify I had enough chocolate chips and that is all it took. I only had to wait for the frozen and cold ingredients to get to room temperature.
How are the coconut pecan chocolate chip cookies? Mighty good according to a bunch of nice folks at one of the WordPress meetups I attend. The group keeps asking me to bring baked goods and so this time I did. It was sheer delight seeing their smiles as they ate the cookies. That made my night for sure. The cookies are buttery, have a soft texture, and a heavenly trio of coconut, pecans, and chocolate.
What do you do when you are snowed in? Do you get cabin fever too? I think not being able to leave the house makes you want to leave it even more. I could not imagine being housebound for weeks. Thank goodness there are diversions such as baking to get through it.
Coconut Pecan Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
- 1 cup sweetened coconut flakes
- 1 cup chopped pecans
Preheat oven to 375 degrees F. Line baking sheets with parchment or non-stick liner.
Whisk together flour, baking soda, and salt in a medium bowl.
Cream butter, granulated sugar, and brown sugar in a large bowl using a hand mixer on high speed.
Add eggs one at a time, beating well after each addition.
Add vanilla and beat to combine.
Add flour and beat on low speed until just combined. Do not over-mix.
Stir in chocolate chips, coconut, and pecans.
Drop by tablespoonful 2 inches apart onto prepared baking sheets.
Bake for 8 to 10 minutes or until golden brown.
Cool cookies on baking sheet for 1 minute. Transfer cookies to a cooling rack and cool completely.
A recipe for Coconut Pecan Chocolate Chip Cookies. They are buttery, soft, and have sweetened coconut flakes, chopped pecans, and chocolate chips throughout.
Recipe adapted from Ghirardelli Chocolate Chip Cookies.
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