Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 243
  • Fat:
  • 14 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 33 mg
  • Sodium:
  • 174 mg
  • Carbohydrate:
  • 30 g
  • Fiber:
  • 2 g
  • Protein:
  • 2 g
Contest Winning Recipe

Coconut Pecan Cookies

These golden brown cookies will remind you of German chocolate cake, with chocolate chips and coconut in the batter and a yummy pecan-coconut frosting. A drizzle of chocolate tops them off in a festive way. -Diane Selich Vassar, Michigan

SERVINGS

39

CATEGORY

Dessert

METHOD

Baked

PREP

30 min.

COOK

10 min.

TOTAL

40 min.

INGREDIENTS

  • 1 egg, lightly beaten
  • 1 can (5 ounces) evaporated milk
  • 2/3 cup sugar
  • 1/4 cup butter, cubed
  • 1-1/4 cups flaked coconut
  • 1/2 cup chopped pecans
  • COOKIE DOUGH:
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 cups (24 ounces) semisweet chocolate chips, divided
  • 1/4 cup flaked coconut

DIRECTIONS

For frosting, in a large saucepan, combine the egg, milk, sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until slightly thickened and mixture reaches 160°. Stir in coconut and pecans. Set aside.
    In a large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in 2 cups chips and coconut.
    Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 10 minutes before removing to wire racks to cool completely.
    In a microwave, melt the remaining chocolate chips; stir until smooth. Frost cooled cookies; drizzle with melted chocolate. Yield: 6-1/2 dozen.

Printed from tasteofhome.com Oct 15, 2008

Copyright Reiman Media Group, Inc © 2008