1/2 cup (1 stick) butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla
1/2 cup Bailey’s Irish Cream (plus 1 tablespoon for drizzle)
2 1/4 cups cake four
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces semi-sweet chocolate chips
3/4 cup coconut
1/2 cup chopped pecans
1/4 cup powdered sugar

Cookies: Cream butter, sugars, and egg until fluffy. Add vanilla and Bailey’s Irish Cream. Combine flour, baking soda, and salt; add to creamed mixture a little at a time until thoroughly blended. Add chocolate chips, coconut, and pecans. Drop by spoonful onto parchment lined cookie sheet. Bake at 375°F for 8-12 minutes or until golden brown. Cool.

Drizzle: Mix ~1/4 cup of powdered sugar with 1 tablespoon of Bailey’s Irish Cream. Use spoon to lightly drizzle sugar mixture over cooled cookies.

Submitted by: Lisa Faubion