- 1/3 cup butter, softened
- 2/3 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (4 ounce) bar German sweet chocolate, finely chopped
- 1/2 cup flaked coconut
- 1/2 cup finely chopped pecans, toasted
- TOPPING:
- 12 (1 ounce) squares semisweet chocolate
- 4 teaspoons shortening
- 2 1/2 cups flaked coconut, toasted
- In a large mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the German sweet chocolate, coconut and pecans. Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are browned. Remove to wire racks to cool.
- Break each square of semisweet chocolate into four pieces. In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill for 1 hour or until firm.