Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pound butter, softened
- 1 1/2 cups white sugar
- 1 1/2 cups light brown sugar
- 4 eggs
- 2 1/2 teaspoons vanilla extract
- 5 1/2 cups all-purpose flour, sifted
- 2 teaspoons salt
- 2 teaspoons baking soda
- 4–5 cups chocolate chips
- 2 cups chopped pecans
- 1 cup shredded coconut
- =
Directions
Preheat oven to 350°F. Cream the butter until light and fluffy. Gradually add the sugar, continuing to cream until all the sugar is used. Add eggs, one at a time, beating well after each addition. Stir in the vanilla.
Sift together the flour, salt and baking soda. Add all at once to the butter mixture, stirring well with a wooden spoon. Add chocolate chips, pecans and coconut and stir until mixed.
Form dough into large balls and press down lightly on an ungreased non-stick baking sheet. Bake until golden, about 15 minutes, being careful not to brown the edges. Remove from oven and place baking sheet on a wire rack; cool 5 minutes. Transfer cookies to rack; cool completely.
Recommended technique: Take half the cookie dough, put it in a ziplock bag and freeze it for a rainy day.