Sunday, November 17, 2013

Chocolate Chip, Pecan and Coconut Brittle Cookie | Secret Recipe Club



This is my last Secret Recipe Club post for 2013.  How did the year whirl by so quickly?  It is almost unfathomable, huh?  In any event, the group I am in will reconvene in January and I am excited to see who I will be assigned to.  This month I was matched with Denise from Creative Kitchen Adventures.  If you feel out of the loop and want to learn more about Secret Recipe Club and how to join in on the fun, simply click here to learn more.

In the meantime, I enjoyed browsing through Denise’s food blog and learning more about her.  She met her hubby while they were both in the Navy and is now a Mom to three wonderful daughters.  She lives in suburbia but enjoys the outdoors and the beauty of nature.  She enjoys cooking, baking, travel, bike riding, blogging and reading along with spending time with her family and friends. She began her food blog a few years ago after discovering the joy of browsing and commenting on the vast beautiful food blogs in the blogosphere.

(Click "Read More" below to continue post)



After taking many trips through Denise’s many posts of great recipes, one in particular caught my eye -Tollhouse Brittle.  It jumped out at me and just looked mouthwatering.  Being authentic to who I am, I knew I had to put my own spin on this cookie.  I substituted the white sugar for brown, then added coconut and pecans versus walnuts.  A quick sprinkle of demerara sugar on top was the icing on the cake, or should I say cookie.  Smile.  The end result was a crunchy almost candy like cookie.  I just know my office will enjoy these.  In the meantime, I need to set aside a few for hubby to feast on – he will be one happy man.


Chocolate Chip, Pecan and Coconut Brittle Cookie

1 Cup Butter, Softened
2 teaspoons Vanilla
1 teaspoon Salt
1 Cup Brown Sugar
2 Cups Flour
1 Cup Sweetened Shredded Coconut
½ Cup Chopped Toasted Pecans
6 oz. Mini Semi-sweet Chocolate Chips
¼ Cup Demerara Sugar

In a stand mixer, cream together the butter and brown sugar then add the vanilla and salt.  Add the flour and incorporate until well blended.  Mix in the coconut, mini chocolate chips and pecans.

Preheat oven to 350 degrees

Spray non-stick cooking spray onto a 10 x 15 baking sheet with sides.  Pour the cookie dough on top and spread evenly by gently pressing down with your fingers.  Sprinkle the demerara sugar on top.  Cook for 15 to 20 minutes or until lightly golden brown.  Let cool for 10 minutes then cut into small squares or strips.




17 comments:

  1. Sounds too good.. thanks for the wonderful recipe :)

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  2. Oh, these sound awesome. I always have pecans and coconut around, these may get made soon!

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  3. Hi Lisa! You're having so much fun with your secret recipe club-which always shows off such good food, yum;)
    It's amazing how fast a year goes by-I know January will be here before we know it and you will be sharing more of these wonderful secret recipes ;)

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  4. Looks wonderful LIsa, I always love your twists on recipes!

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  5. There's so much inspiration to be found in your Secret Recipe Club and you always put such a nice spin on your version. These cookies look great!

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  6. You picked a winner, Lisa, these look so good!

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  7. I love this cross of brittle and cookie, these would make such a nice holiday gift!

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  8. Yes, it is so hard to believe that 2013 is coming to a close. These brittle cookies look so very good though. You really can't go wrong with chocolate, nuts, and coconuts!

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  9. Bar cookies are the best. What a wonderful combination of flavors. I'm not much of a baker; what is demerara sugar? Can white sugar be used?

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    1. Thank you for stopping by! You could certainly use white sugar. Demerara sugar is a version of brown sugar and tasty. Here is a link to learn more: http://en.wikipedia.org/wiki/Brown_sugar

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  10. Oh boy...there are just so many good things happening here

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  11. Love the simplicity of a good bar cookie! See you in 2014, Group C Buddy!

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  12. this is so fun and delicious. I love that their are 3 flavors and textures going on. the crunch of the pecans, the flakiness of the coconut and the velvet choc chips. LOVE LOVE LOVE IT

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  13. These look great. It would be very dangerous to have them in the house - but they wouldn't last long.

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  14. I can't believe how quickly this year has gone! These are such a great bar cookie. Chocolate chips and pecans are so good together too!

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