Cocolocos

(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.)