Coconut Crunch Cookie-Candy

** Recipe from blackjack bake house **

* 1 c. shredded sweetened coconut
* 1/2 cup all-purpose flour
* 2 Tbl. sweet rice flour (see note)
* 1/4 tsp. baking powder
* 1/2 c. butter, cold, cut into small cubes
* 1/2 tsp. kosher salt
* 1/2 c. confectioners' sugar
* 1/3 c. light brown sugar
* 1 Tbl. water
* 1 tsp. vanilla
* 1/2 c. chopped pecans
* 1 c. semi-sweet chocolate chips (or bittersweet, white, vanilla, cherry, etc.)

Preheat oven to 350. Line a baking sheet with foil.  In large bowl, whisk together both flours, baking powder and coconut.  With mixer on low, add butter & beat for about 1 min. Turn mixer on med-low and beat until butter is well blended with dry ingredients & mixture is starting to cream together, about 1-2 min.  Add confectioners' sugar, brown sugar, salt, water & vanilla. Beat just until everything is combined and forms a very soft cookie dough. Stir in chopped pecans.  Drop large spoonfuls of dough evenly across prepared baking sheet. Pat dough out until it forms a 9x13 rectangle.  Bake about 20-22 min, rotating sheet halfway through bake time. Cookie should be golden brown & have just stopped bubbling.  Place pan on cooling rack. Immediately sprinkle chocolate chips evenly across surface. Allow to sit about 3 min. With spatula, smooth melted chocolate across surface of cookie.  Allow cookie to cool completely on pan. When cool, peel cookie from foil and break into pieces.

** Note: I'm always looking for a reason to use sweet rice flour, but if you don't have it on hand, I believe cornstarch can be used in its place.