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Receta Choco Coco Pecan Crisps
by Global Cookbook

Choco Coco Pecan Crisps
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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

  1. 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.)
  2. 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.
  3. Bake 10 to 13 min or possibly till hard, but not overly browned. Remove to wire racks to cold.