Chococococans…are you intrigued?

I have been working on a new cookie recipe for a while.  I started out wanting something that reminded me of Samoas, the Girl Scout cookies, with chocolate, coconut, and caramel.  My first attempt was okay, kind of brownie like but not chocolaty or coconuty enough.  Surprisingly the caramel was a distraction so was quickly dropped from the recipe.  I ended up adding some toasted pecans because how can you go wrong with toasted pecans?  This is now a pretty perfect chocolate cookie, nicely flavored with coconut and the pecans add a great toasted crunch.  After much thought my husband has declared them his new favorite cookie, a decision that he did not take lightly!

Now, you are probably wondering about the name.  I was trying to think of something to call them when my husband helpfully suggested Chococococans.  I immediately rejected such a silly suggestion, how would anyone remember that? Or know how to pronounce it?  So David started a marketing campaign for his name, the slogan is “like sex with an Aztec God” and he even designed a logo.

In the meantime my Dad suggested Gilligans as a name, which I liked but by that time everyone was calling them Chococococans and so I have been out voted.   So here is the world premiere of Chococococans…

Chococococans

1 ¾ cups white wheat flour

½ cup cocoa

1 tsp baking soda

½ tsp baking powder

½ tsp salt

2/3 cup canola oil

¼ cup sugar

¾ cup brown sugar

2 oz. melted bittersweet chocolate

½ cup milk

1 Tbsp ground flax seed

½ tsp vanilla extract

½ tsp coconut extract

1 cup coconut

1 cup chopped pecans

Preheat the oven to 350*F.  Line two baking sheets with parchment paper.  On one baking sheet spread out the pecan pieces and toast in the oven for five minutes.  Let cool.  In a medium mixing bowl sift together the flour, cocoa, baking soda, baking powder, and salt.  In a large mixing bowl combined the sugars and oil then add the melted chocolate and milk and mix well.  Add the flax seed and extracts and mix to combined.  Stir in half the dry ingredients until just moistened.  Add the coconut and pecans with the rest of the dry ingredients and stir until the dry ingredients are fully incorporated.  Drop by rounded tablespoon on baking sheets and bake for 10-12 minutes.  Let cool on baking sheet for five minutes and then move to cooling rack to cool completely.  Makes 2 dozen cookies.

2 Responses

  1. What a silly family :)

  2. I will check my vegan recipe books for a pound cake.

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