Annie Duncan from Springfield, Illinois submitted

this recipe honoring her mother Doris. They normally

try to make this recipe on Mother's Day every year!

Use rich German chocolate to make the cookies

extra decadent.

German Chocolate Cookies

Makes 3 to 4 dozen

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1 cup light brown sugar

1 large egg, at room temperature

1 tbsp. vanilla extract

1 1/2 cups flour

1/2 cup unsweetened Dutch-process cocoa

1 tsp. baking soda

1/2 tsp. kosher salt

2 cups unsweetened coconut flakes

1 cup pecans, lightly toasted and cooled, coarsely chopped

4 oz. German sweet chocolate. coarsely chopped

1. preheat oven to 350F. Line a cookie sheet with parchment paper.

2. In a bowl of a mixer fitted with the paddle attachment or using a hand mixer, beat butter and sugar until smooth and creamy. Scrape down sides of bowl, then add egg and vanilla, one at a time. mixing well between additions. Scrape down sides of bowl; add flour, cocoa, baking soda and salt, and mix until well incorporated. Scrape down sides of bowl; add coconut, pecans and chocolate, and mix again.  

3. Drop dough by heaping teaspoonfuls, about 2 inches apart, onto prepared cookie sheet. bake until the underside of cookies begins to firm up, 10 to 12 minutes.

4. Cool on cookie sheet. Transfer cookies to a wire rack and repeat with remaining dough.

Each cookie:

118 calories;

1 g protein;

13 g carbohydrate;

8 g fat (4 g saturated);

1 g fiber;

14 mg cholesterol;

58 mg sodium;

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