German Chocolate Slice 'n' Bakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Toasted coconut and pecans give these cookies a yummy edge. Ingredients:
1 1/2 cups flaked coconut |
1 cup butter, softened |
1 1/2 cups sugar |
1 (4-ounce) bar sweet baking chocolate, melted and cooled |
1 large egg |
1 teaspoon vanilla extract |
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1 1/2 cups finely chopped pecans |
milk |
Directions:
1. Spread coconut in a shallow layer in a 15 x 10 jellyroll pan. Bake at 350° for 13 to 14 minutes or until toasted and dry, stirring once. Cool and transfer coconut to a small zip-top plastic bag. Finely crush coconut, and set aside.
2. Beat butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add chocolate; beat well. Add egg and vanilla; beat well.
3. Combine flour, baking powder, soda, and salt; add to butter mixture, beating until blended. Stir in half of coconut.
4. Divide dough into thirds; place on 3 large sheets of plastic wrap. Roll each portion lengthwise in plastic wrap, and shape into a 10 log. Cover with plastic wrap, and chill logs 30 minutes. Reroll logs, if necessary.
5. Combine remaining coconut and pecans. Unwrap logs; brush lightly with milk, and roll in pecan-coconut mixture, pressing firmly to make coating adhere. Wrap in plastic wrap and freeze logs at least 8 hours.
6. Cut into 1/4 slices, using a sharp knife. Place 1 apart on ungreased cookie sheets. Bake at 375° for 8 to 9 minutes or until edges are browned. Cool 1 minute on cookie sheets; remove to wire racks, and cool completely.
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