Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ounces unsweetened chocolate, chopped
- 6 tablespoons cool unsalted butter, cut into small pieces
- 1 cup sugar, plus
- 2 tablespoons sugar
- 3 large eggs, at room temperature
- 1 1/2 teaspoons vanilla
- 1 cup sweetened flaked coconut
- 3/4 cup chopped pecan pieces
Directions
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Position racks in the top and bottom thirds of the oven; preheat oven to 375°.
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Line two large baking sheets with parchment paper; set aside.
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In a bowl, whisk the flour, baking soda, and salt until combined; set aside.
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Place the chopped chocolate in the top half of a double boiler set over about 1 inch of simmering water; stir until half the chocolate has melted, then remove the double boilers top half from the heat and continue stirring until all the chocolate has melted; cool for 5 minutes.
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Meanwhile, soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute.
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Add in the sugar; continue beating until light and fluffy but still somewhat grainy, about 1 more minute.
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Beat in the eggs one at a time, making sure each is thoroughly incorporated before adding the next.
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Beat in the vanilla extract, then the cooled, melted chocolate until it looks smooth.
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Turn off the beaters; add in the prepared flour mixture, then beat at a very low speed until a soft, pliable dough forms; let mixer beat in the coconut and pecans at a very low speed, just until distributed.
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Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing cookies about 2 inches apart.
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Bake for 7 minutes, then reverse the sheets top to bottom and back to front.
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Continue baking for about 6 more minutes, or until the cookies are bumpy, rounded, and still a little soft to the touch.
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Cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.