1 1/2 cups all-purpose flour
3/4 cup unsalted butter
1 1/2 cups white sugar
1 cup packed brown sugar
1 teaspoon salt
4 eggs
1 teaspoon ground cinnamon
1 cup water
1 teaspoon baking powder
1 cup chopped pecans
1/2 cup flaked coconut
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C)
In a medium bowl, cream together the flour and butter until smooth. Gradually stir in the sugar, brown sugar, and salt. Blend in the eggs one at a time.
In a large bowl, bring half of the dry ingredients to a boil. Reduce heat to medium-high and cream the butter mixture until well mixed with the flour. Stir in the milk and baking powder; stir just until molten. Add the pecans and coconut and mix together well. Stir in the pecans. Drop 1 cup of the warm dough onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to cool on wire racks. They can be stored in an airtight container.
⭐ ⭐ ⭐ ⭐ ⭐