Ingredients
- Cookies:
- 1/2 cup butter, softened
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 3/4 cup finely chopped Diamond of California® Pecans
- 3/4 cup flour
- 4 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- Frosting:
- 1 cup light or dark corn syrup
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup Diamond of California® Pecans, finely chopped (plus additional for topping)
- 1/2 cup packed sweetened coconut flakes
- 1/4 cup semi sweet chocolate chips, melted
The Steps
- Preheat oven to 350 degrees and lightly grease a baking sheet.
- Cream butter and sugar until light and fluffy. Mix in vanilla, chopped pecans, flour, cocoa powder, and salt. Roll dough into 1½ inch balls and place on greased baking sheet.
- Bake for 12-15 minutes. Transfer to cooling rack to cool completely.
- In a medium bowl stir together corn syrup, melted butter, vanilla, chopped pecans, and coconut flakes.
- Spread about 1 tablespoon of frosting on the top of each cookie. Drizzle melted chocolate over each cookie and top with a pecan. Store in airtight container at room temperature.
RECIPE CONTRIBUTED BY CREME DE LA CRUMB
