Chewy Crispy Coconut Cookies

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup rice krispies cereal
• 1 cup rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans

Chocolate topping:

• 1 cup milk chocolate chips
  
• 1 tablespoon vegetable shortening
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Toast the coconut in preheated oven for 8 minutes. Stir every 2 minutes.
3. Toast the pecans in preheated oven for 10 minutes. Stir half way through...They're finished toasting when you smell the nuttiness.
   
4. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, cereal and coconut and mix until combined.
5. Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

Chocolate topping:
1. Melt the chocolate chips in the microwave for about 45 seconds. Add in the shortening....and stir well. Dip cookies in the chocolate, or drizzle on top.