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.

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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.