Chocolate Chip-Pecan-Coconut Cookies

Ingredients

• 230 gs butter, softened and cubed
• 1 cup caster sugar
• 1 cup packed brown sugar
• 2 tsps vanilla extract
• 3 large eggs
• 3 cups plain flour
• 1 tsp baking soda/bicarb soda
• pinch sea salt
• 1 cup various chocolate chips
• 2 cups (or to taste) pecans, chopped
• 1 cup coconut (I used dessicated)

Directions

1. Preheat oven to 160*C.
2. Line 2 large baking trays with non-stick baking paper.
3. Cream the butter with both sugars, until light and fluffy. I used a handheld mixed because that’s all I have but if you have a mix-master I recommend using it!
4. Add vanilla and eggs to butter/sugar mixture and keep beating until smooth.
5. In another bowl, stir together flour, baking soda and salt. Gradually add the flour mixture to the butter mixture, beating on low each time you add more until blended. Too much at once and it won’t mix well.
6. Once everything is mixed well, add chocolate, pecans and coconut. Fold in by hand – it’s good exercise!
7. I rolled to dough out onto gladwrap and then froze until I was ready to bake. If you want to cook on the same day, let the dough chill for 30 minutes (particularly important in sunny Queensland!).
8. Drop the dough in small amounts onto the baking trays. Alternatively, you can roll the dough into a log and then cut circles off the end.
9. Bake for 12 to 15 minutes (I like mine chewy so I went for 12 minutes, if you like crispy bake for longer. Remember, they will keep cooking on the baking tray when you take them out of the oven).
10. Allow to cool, or serve warm and melting…