Coco Locos

12  Servings

2	sticks unsalted butter, softened
2/3	cup light brown sugar, packed
2/3	cup sugar
1	large egg
1	teaspoon vanilla extract
1 1/3	cups all-purpose flour
1/2	teaspoon baking soda
1/4	teaspoon salt
1/2	pound semisweet or bittersweet chocolate, cut into 1/2-inch pieces(use best available)
1 1/2	cups rolled oats
1	cup sweetened coconut, grated (about 3 ozs.)
1/2	cup pecans, coarsely chopped (about 2 ozs.)


     1. Preheat the oven to 375 degrees. In a large bowl, using an electric mixer, cream the butter with the brown sugar and granulated sugar until fluffy. Beat in the egg and vanilla. Using a wooden spoon, stir in the flour, baking soda and salt. Stir in the chocolate, oats, coconut and pecans.     2. Spoon rounded tablespoons of the dough about 2 inches apart on a large cookie sheet. Bake for about 12 minutes, until the cookies are golden. Transfer to a rack to cool completely. (The cookies can be stored for up to 1 week in an airtight container.)



