Do you have a favorite cookie?
I am sure you do!
My favorite cookie used to be the Mrs. Fields White Chocolate Chip Macademia Nut Cookie.
The Mrs. Fields Shop was a stop everytime the kids and I went to the mall.
We would get a 1/2 dozen of those mini cookies mix and match.
My choice always White Chocolate Chip Macademia Cookies.
Mrs. Fields isn't around are area anymore.
Well that cookie has inspired a new favorite in our house.
White Chocolate, Toasted Coconut and Pecan Cookie.
This recipe is adapted from the basic Nestle Toll House recipe.
Spread the coconut evenly on the cookie sheet.
And toast in a toaster oven or oven until lightly browned.
You can toast your chopped nuts with your coconut.
Sometimes I toast the pecans, sometimes I don't.
Make your cookie dough according to the instructions.
Add in cooled pecans and coconut into your batter with the white chocolate chips.
My helper always licks the beater.
Drop cookie dough on cookie sheet.
Bake your cookies and enjoy.
(I like to increase the brown sugar by a 1/4 cup, and decrease the white sugar by a 1/4 for a chewier cookie.)
2 sticks butter softened
2 eggs
1/2 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
1 tsp. baking soda
2-1/4 cup flour
3/4 cup toasted coconut
3/4 cup toasted pecans
1 bag white chocolate chips
Cream butter and sugar. Add eggs one at a time mix in vanilla, baking soda, and gradually add in flour.
Mix in toasted coconut, pecans and white chocolate chips.
Bake at 375 for 9-11 Minutes.
