I’m keeping today’s post short and sweet… because I am gearing up for all of the super awesome changes I have in store for you starting the beginning of the year. Yes, that’s right, there are going to be some (really good!) changes, or more should I say additions in the next year on Como Water. And I’m so excited, I can’t hide it!

So, sorry to be a tease, but tease is exactly what I am going to do, until January 1st that is.  In the meantime, have a cookie, or two! 😀

Happy Thursday everyone!

Coconut Pecan Chocolate Chip Cookies (Printable Recipe)

Ingredients:

1/2 cup earth balance (or butter)–softened

1/2 cup sugar

1/2 cup brown sugar (packed)

1 egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 teaspoon baking soda

1 teaspoon hot water

1 1/2 cups flour

1/4 teaspoon salt

1/2 cup chocolate chips

1/2 cup toasted, chopped pecans

1/2 cup sweetened shredded coconut

Method:

*Pre-heat oven to 350 degrees F. In large bowl, cream earth balance and sugars until smooth. Add extracts and egg. Mix. Dissolve baking soda in hot water; add to egg/sugar mixture. Mix until fully incorporated.

*In second bowl, combine flour, salt, chocolate chips, pecans, and almonds. Mix. Add dry to wet, mix until fully incorporated. Refrigerate for ten minutes. Drop onto cookie sheet and bake 9-12 minutes until golden brown.