1/2 cup PLUS 1 tablespoon ricotta cheese
1 large egg
1 teaspoon vanilla or coconut extract
1/2 cup chopped pecans (toasted, if desired)
1/4 cup unsweetened flaked coconut (longer shreds)
3/4 cup 85% cacao chocolate bar (3.5 ounces), chopped (or 70% cacao bar for sweeter chips)
Preheat oven to 350 degrees F. In a medium mixing bowl, mix together flour, baking powder, salt and Swerve sweetener (or other granular sweetener). Make a well in the center of the bowl and add softened butter, ricotta, egg and vanilla extract. Using a wooden spoon, cream and mix dry and wet ingredients together until the dough is mixed well. Using a rubber spatula, fold in pecans, coconut and chocolate chips/chunks and mix just until blended. Drop by rounded tablespoonfuls onto a parchment paper lined cookie sheet; and very lightly tamp down (do not flatten) -- the cookies do not spread much while they bake. Bake at 350 degrees F for 15-18 minutes or until lightly browned. Cookies are very soft when hot and will firm up as they cool. Let sit 10-15 minutes and then, using a spatula, transfer to a rack to completely cool. Makes about 20 cookies.