Bailey'S Coconut Pecan Chocolate Chip Cookie

• 1/2 cup butter (room temperature)
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 egg (room temperature)
• 1 tsp vanilla extract
• 1/2 cup Bailey's Irish Cream
• 2 1/4 cup cake flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6oz semi sweet chocolate
• 3/4 cup coconut
• 1/2 cups chopped pecans

1. Toast the pecans at 350 for 10 minutes. It hightens the flavor!
2. Cream butter, sugar until fluffy.
3. Add eggs and mix till blended.
4. Add vanilla and Bailey's and blend.
5. Mix dry ingredients in bowl.
6. Blend into creamed mixture (low setting). Do not overmix.
7. Stir in coconut, nuts and chips.
8. Drop on ungreased baking sheet.
9. Squish down because they don't spread.
10. Bake 375 for 8-10 minutes.
11. For a fancy look...
12. Melt a small bit of semi sweet chocolate in a double broiler over low heat. Use a rubber spatula to scrape into a small plastic baggy (like a sandwich bag). Cut a tiny hole in the corner. Make a "Z" with the chocolate across the cookie! Make sure your chocolate is warm! Enjoy!!!

butter, sugar, brown sugar, egg, vanilla, baileys irish cream, cake flour, baking soda, salt, semi sweet chocolate, coconut, pecans

Taken from www.epicurious.com/recipes/member/views/baileys-coconut-pecan-chocolate-chip-cookie-1213281 (may not work)