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Choco Cocoa Pecan Crisps Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Packed light brown sugar||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Unsweetened cocoa||1⁄3 Cup (5.33 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Flaked coconut||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3991 Calories from Fat 2087
% Daily Value*
Total Fat 251 g385.9%
Saturated Fat 115.3 g576.6%
Trans Fat 0 g
Cholesterol 453.4 mg
Sodium 802.1 mg33.4%
Total Carbohydrates 428 g142.6%
Dietary Fiber 61.6 g246.4%
Sugars 212.4 g
Protein 59 g117.6%
Vitamin A 62.4% Vitamin C 4.2%
Calcium 18.4% Iron 85.3%
*Based on a 2000 Calorie diet
Beat in egg and vanilla.
Combine flour, pecans, cocoa and baking soda in small bowl until well blended.
Add to creamed mixture, blending until stiff dough is formed.
Sprinkle coconut on work surface.
Divide dough into 4 parts.
Shape each part into a roll about 1 1/2 inches in diameter; roll in coconut until thickly coated.
Wrap in plastic wrap; refrigerate until firm, at least 1 hour or up to 2 weeks.
Preheat oven to 350°F.
Cut rolls into 1/8 inch-thick slices.
Place 2 inches apart on ungreased cookie sheets.
Bake 10 to 13 minutes or until firm, but not overly browned.
Remove to wire racks to cool.