Chocolate Pecan and Coconut Cookies

C O O K I E S

I am craving milk which is a good thing (my body tells me when I need milk - good ole Vitamin D). So what goes better with milk than cookies? I might end up having more cookies than milk but at least I'll give my body what it is craving and the sweet tooth will also be satisfied.

Sift these ingredients together and keep in a bowl until needed:

• 1 1/3 cups all purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. baking soda

With an electric mixer, using high speed cream the butter until pale and fluffy.

• 4 ounces unsalted butter

To the butter add in the sugars and mix on medium speed until blended well.

• 1/2 cup of light brown sugar
• 1/2 cup regular granulated sugar

Then to the butter and sugar add in the egg and vanilla and mix on low speed. Scrape the sides of the bowl with a spatula to make sure it all gets incorporated.

• 1 large egg
•  1 tsp. vanilla

Add in the flour mixture (above) a little at a time on low speed until blended. Scrape the bowl to incorporate all ingredients.

Last step is to add the following ingredients and mix until they are blended in with the batter:

• 1 cup coarsely chopped nuts (pecans, walnuts or macadamia nuts)
• 1 cup semi sweet chocolate bits
• 1/2 cup shredded coconut

With a small scoop, or spoon drop the dough on to a cookie sheet. Space them about 2 inches apart.
Bake on a cookie sheet in a preheated 350 degree oven for about 13-15 minutes. They should be nice and golden brown around the edges.

Chewy and Crunchy!