In my eagerness to get these babies in the oven, I neglected to sufficiently cool the coconut which in turn melted the chocolate chips a bit more than I would have liked. My advice: be patient. As delicious as they are, you don't want to ruin them by allowing them to turn into a melted pancakey mess. Be sure to put the batter in the fridge while waiting for another tray to bake. You might also want to chill each tray for a few minutes before baking- this will prevent some of the spreading that naturally occurs with these. Just remember that these are called "chews" for a reason. They're much thinner and chewier than regular cookies, but that, of course, is part of their charm.
Chocolate Chunk Coconut Pecan Chews
Recipe from The All-American Dessert Book
Pictures by Caroline
2 1/2 cups shredded coconut
1 1/2 cups chopped pecans
1 14-oz can sweetened condensed milk
1/3 cup packed dark brown sugar
3 tablespoons unsalted butter, melted
1 large egg
1/4 teaspoon salt
2 teaspoons vanilla
3/4 cup plus 2 tablespoons flour
Scant 1/2 teaspoon baking soda
1/2 cup chocolate chips (or 3 oz semisweet chocolate chunks)
- Preheat oven to 350 degrees F. Line a baking sheet with foil and toast coconut and pecans (mixed together) 9 to 12 minutes, stirring every 3 or 4 minuets, until well browned. Let cool. Reserve 1 cup.
- In a large bowl, stir together the sweetened condensed milk, brown sugar, butter, egg, salt and vanilla. In a separate bowl, combine flour and soda. Stir in the flour mixture, then chocolate chips and coconut pecan mixture, until smoothly incorporated. Refrigerate at least 10 minutes, until dough is firm.
- Drop the dough by heaping spoonfuls onto a baking sheet, spacing the cookies 2 1/2 inchs apart. Sprinkle the reserved coconut-pecan mixture over the tops. Bake 10 to 15 minutes or until nicely browned and barely firm when pressed in the centers. Let the cookies stand about 5 minutes then transfer to a wire cooling rack. Cool completely.