Ingredients

Let’s Cook!

• 1
  Toast coconut, chop and toast pecans, and chop chocolate. Cool coconut and pecans.
  
• 2
  Combine flour, cocoa, baking soda and salt. Mix.
  
• 3
  Combine butter and sugars. Beat for two minutes.
  
• 4
  Add egg and vanilla to butter mixture and beat for another minute.
  
• 5
  Add flour mixture to butter and slowly mix until combined.
  
• 6
  Add coconut, pecans and chocolate. Mix till combined.
  
• 7
  Form two logs over parchment paper, roll, and wrap in plastic.
  
• 8
  Refrigerate for 36 hours for better chocolate taste. Or skip this step if necessary.
  
• 9
  Preheat oven to 350F. Line two cookie sheets with parchment paper.
  
• 10
  Slice logs in 1/4-inch medallions. If they break reconstitute them with the palm of the hands. Place them an inch apart. Slightly flatten them.
  
• 11
  Bake for 10 minutes. Leave on sheets for a couple of minutes. Then cool on wire rack. Cookies will freeze well once cooled completely.