For the first time this year I participated in The Great Food Blogger Cookie Swap. Wondering what that is? Here’s the info:
“The GREAT FOOD BLOGGER COOKIE SWAP brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year’s cookie swap. Rinse and repeat.
This year we are again excited to be partnering with COOKIES FOR KIDS’ CANCER, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. By participating in this cookie swap you are not only contributing to the food blogger community, but also supporting a great cause.”
I made these Double Chocolate Coconut Pecan Cookies, packaged them up and mailed them to three food bloggers. Interestingly, I was paired up with one food blogger that I already knew! I happened to see TheSeasideBaker the next week and she told me she received the package at a time when she REALLY NEEDED A CHOCOLATE COOKIE. I know the feeling and am so happy that the cookies served someone who truly needed them! I received one box of Christmas sugar cookies from Local Savour , and she included an Edible magazine from Austin, Texas where she lives! Deeeelicious. There should be two more boxes of cookies coming my way in the mail….and I really hope that the other two boxes I mailed out reached their destinations!
Here is the recipe!
Double Chocolate Coconut Pecan Cookies
1 cup unsalted butter, softened (I used Kerrygold)
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup dark-chocolate cocoa ( I used Hershey’s Special Dark cocoa)
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups chocolate chunks ( I used Guittard chocolate chunks)
1 3/4 cups sweetened shredded coconut
1 3/4 cups pecan pieces
Preheat oven to 350 degrees.
In the bowl of a stand mixer, cream the butter and sugars using the paddle attachment. Add the eggs and vanilla. Mix well on low speed.
In a separate bowl, mix the flour, baking soda, baking powder, and salt. Sift the cocoa into the bowl. Mix well.
While stirring on low speed, gradually add the dry ingredients to the butter mixture. Mix until well combined. Add the chocolate, coconut, and pecans, mixing until they are evenly incorporated into the cookie dough. (Scrape the sides of the bowl with a rubber spatula as needed.)
Using a cookie scoop or teaspoon, drop onto an un-greased cookie sheet. Bake at 350 degrees for 9 minutes. Remove from the oven, let cool for 5 minutes. Move them from the cookie sheet to a cooling rack. Makes 3 dozen.