I went to my friend Debbie's wedding tonight. She had a pretty cookie bar and many of her friends took cookies for it. I made Lemon Sandwich Cookies and these new cookies that I found at Cookie Madness. They have corn syrup in them so they are chewy and soft and I like the chocolate chunks.
Is is bad that I liked the cookie dough with crunchy toasted coconut and pecans even more than the cookies?
German Chocolate Cookies
2 c. sweetened, shredded coconut1 1/2 c. chopped pecans
1 3/4 c. flour
1 1/2 t. baking powder
1/2 t. kosher salt
1 c. packed brown sugar
3/4 c. salted butter, softened
1 large egg
2 T. light corn syrup
2 t. vanilla extract
1/2 t. almond extract
4 oz. of semi-sweet chocolate, finely chopped or grated
Heat the oven to 350°and grease 2 baking sheets or cover them with parchment paper.
Spread the coconut and pecans on a rimmed baking sheet and toast in the oven, stirring occasionally, for 7 to 10 minutes, or until they are lightly browned. Set them aside to cool.
Meanwhile, in a bowl, whisk together the flour, baking powder, and salt and set it aside.
In the bowl of a standing mixer, on medium speed, beat together the brown sugar and the butter until light and fluffy, then beat in the egg, corn syrup, vanilla and almond extracts. Beat in the flour mixture, then use a rubber spatula to fold in the coconut, pecans, and chocolate.
Drop the dough onto the baking sheets by the heaping tablespoonful, spacing them a few inches apart, and use a table knife to flatten them slightly.
Bake one sheet at a time, in the upper third of the oven, for 7 to 10 minutes, until golden all over and lightly browned at the edges (you may want to reverse the sheet from front to back during baking to ensure even browning). Transfer the sheet to a wire rack and let stand a minute or two to let the cookies firm up, then transfer the cookies to the rack to cool.
Debbie and her children with her new husband right before the wedding. They were getting ready to have a photo taken, but I took this one before they were ready.