These cookies are excellent made into sundaes; the slight dip in the middle of a mini skillet cookie makes a perfect hollow for the ice cream. If you don't have mini skillets, you can bake these as one big cookie in an 8-inch skillet.
Position a rack in the center of the oven and heat
In a large bowl, combine the butter and the
two sugars, and stir until smooth. Add the egg and
vanilla, and stir until combined.
Add the flour, baking soda, and salt, and stir to combine. Fold in the coconut, chocolate, and pecans. Transfer to 8 mini (3-1/2-inch) cast-iron skillets (or one heavy-duty 8-inch ovenproof skillet), smooth the tops, and bake on a rimmed baking sheet until the cookies begin to pull away from the side of the pans and the centers look set, 22 to 28 minutes (one 8-inch cookie will take about 10 minutes longer to bake). Let cool slightly before serving.
nutrition information (per serving):
360, Fat Calories
19, Saturated Fat
10, Polyunsaturated Fat
2, Monounsaturated Fat
Photo: Scott Phillips