1. Preheat oven to 350*. 2. Grease several baking sheets or use nonstick spray. Spread the coconut and pecand on a rimmed baking sheet and toast in the oven, stirring occasionally for 7-9 minutes, or until lightly browned, be careful not to burn. Let stand unti cool; set aside. 3. In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside. 4. In a large bowl, with electric mixer on medium speed, beat together the brown sugar and butter until very well blended and light. Beat in the egg, corn syrup, vanilla and coconut or almond extract until well blended. 5. Beat or stir in the flour mixture, then the pecans, coconut and chocolate until evenly incorporated. 6. Drop the dough onto the baking sheets by heaping measuring tbls, spacing about 3" apart. Using the tip of a table knife, spread out the cookies to about 1 1/2" in diameter. 7. Bake the cookies, one sheet at a time, in the upper third of the oven for 6-9 minutes, or until lightly browned all over and slightly darker at the edges. Reverse cookie sheets halfway through baking from front to back to ensure even browning. Transfer the sheet to a rack and let stand until the cookies firm up slightly.1-2 minutes. 8. Using a spatula, transfer the cookies to wire racks and cool completely. 9. Store in an airtight container for up to 10 days or freeze for up to 2 months. ---------------------------------------------------------------------------
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Ingredients
