Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1/2 c. Butter/Margarine, softened
- 1 c. Packed light brown sugar
- 1 x Egg
- 1 tsp Vanilla
- 1 1/2 c. All-purpose flour
- 1 c. Minced pecans
- 1/3 c. Unsweetened cocoa
- 1/2 tsp Baking soda
- 1 c. Flaked coconut
Direcciones
- Cream butter and sugar in large bowl till light and fluffy. Beat in egg and vanilla. Combine flour, pecans, cocoa and baking soda in small bowl till well blended. Add in to creamed mix, blending till stiff dough is formed. Sprinkle coconut on work surface. Divide dough into 4 parts. Shape each part into a roll, about 1 1/2 inches in diameter; roll in coconut till thickly coated. Wrap in plastic wrap; refrigeratetill hard, at least 1 hour or possibly up to 2 weeks. (For longer storage, freeze up to 6 weeks.)
- Preheat oven to 350F. Line cookie sheets with parchment paper or possibly leave ungreased. Cut rolls into 1/8-inch thick slices. Place 2 inches apart on cookie sheets.
- Bake 10 to 13 min or possibly till hard, but not overly browned. Remove to wire racks to cold.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 255 | |
| Calories from Fat 113 | 44% |
| Total Fat 13.04g | 16% |
| Saturated Fat 6.33g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 118mg | 5% |
| Potassium 81mg | 2% |
| Total Carbs 32.51g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 18.31g | 12% |
| Protein 3.18g | 5% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
