This recipe is from the cookbook Rael bought me for my 21st birthday. It is called Cooking Up A Storm: Recipes Lost and Found from the Times-Picayune of New Orleans. I have made them four times now, and each time they are wonderful. Folks paid a dollar a piece for them at the most recent MAPP and the Sports Basement crew has had two batches (one that I baked in the toaster oven in the break room). Another bonus treat: I made sandwiches out of these (fresh from the oven and still warm) with a coconut almond fudge gelato. They were to die for.
1 cup sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup quick-cooking oats
1 cup shredded coconut
1/2 cup chopped pecans
Preheat oven to 275.
Spread coconut on baking sheet and bake for about 15 minutes, stirring once or twice, until toasted a delicate brown.
Let cool. Crush in a food processor or put coconut in a plastic bag and crush with a rolling pin.
Set aside.
Preheat oven to 325.
Mix flour, baking soda, and salt in medium bowl.
In large bowl, beat butter and brown sugar until fluffy, then add egg and vanilla. Beat again until fluffy.
Stir in flour mixture by hand, then stir in oats, coconut, and pecans.
Form dough into balls 1 inch in diameter and place 2 inches apart on ungreased cookie sheet. Flatten each cookie with a piece of parchment paper and the bottom of a glass.
Bake 10-12 minutes until lightly browned.
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