Friday, May 16, 2014


1 cup all purpose flour
1/2 cup white-whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup chilled unsalted butter, cut up
1 large egg
2 tbsp pure maple syrup
1 tbsp dark corn syrup
1 tbsp mild molasses
1 tbsp maple flavoring
4 cups pecan halves, toasted
1 cup flaked coconut

In a medium bowl, whisk together the flours, baking soda, and salt; set aside.

In large mixer bowl, beat the brown sugar and butter at medium speed for approximately 3 minutes until light and fluffy. Beat in the egg, maple syrup, corn syrup, molasses, and maple flavoring until blended. At low speed, beat in the flour mixture just until combined.

Stir in the pecans and coconut. Cover and refrigerate 2 to 3 hours up to overnight. Dough should be firm enough to shape.

Preheat oven to 350 degrees.

Drop 3 scant tablespoons of dough per cookie onto parchment paper lined cookie sheets and gently form into balls. Place in freezer for 10 minutes or until firm.

Bake cookies at 350 degrees 12 to 14 minutes or until the edges are light brown. Cool on baking sheets on wire racks for 3 minutes before removing cookies to racks to cool completely.

Yield: About 2 dozen cookies.

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