1 tube (16½ ounces) refrigerated sugar cookie dough
1 cup semisweet chocolate chips
½ cup flaked coconut
¼ cup chopped pecans
Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown.
Sprinkle with the chocolate chips, coconut and pecans. Bake 10-12 minutes longer or until golden brown. Cool in pan on a wire rack.