(recipe from Food
and Wine magazine, March 1994)
These satisfying
cookies get their crunch from pecans and their chewy texture from coconut and
oats. Use the best chocolate you can buy to make the chunks.
Makes About 3
Dozen Cookies
2 sticks (½
pound) unsalted butter, softened
2/3 cup (packed)
light brown sugar
2/3 cup
granulated sugar
1 large egg
1 teaspoon pure
vanilla extract
1 ¾ cups
all-purpose flour
½ teaspoon baking
soda
¼ teaspoon salt
½ pound (1 cup)
semisweet or bittersweet chocolate, cut into ½-inch pieces
1½ cups
old-fashioned rolled oats
1 cup sweetened
grated coconut (about 3 ounces)
½ cup coarsely
chopped pecan (about 2 ounces)
1. Preheat oven
to 375 degrees F. In a large bowl, using an electric mixer, cream the butter
with the brown sugar and granulated sugar until fluffy. Beat in the egg and
vanilla. Using a wooden spoon, stir in the flour, baking soda and salt. Stir in
the chocolate, oats, coconut and pecans.
2. Spoon rounded
tablespoons of the dough about 2 inches apart on a large cookie sheet. Bake for
about 12 minutes until the cookies are golden. Transfer to a rack to cool
completely. (The
cookies can be stored for up to 1 week in an airtight container.)