Print Options

Back to Coconut Pecan Cookies >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

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

39 ServingsPrep: 30 min. Bake: 10 min. + cooling

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° or is thick
enough to coat the back of a metal spoon. Stir in coconut and
pecans. Set aside.
In a large bowl, cream butter and sugars until light and fluffy. Beat

2 of 2

Coconut Pecan Cookies (continued)

Directions (continued)

in eggs and vanilla. Combine the flour, baking soda and salt;
gradually add to creamed mixture and mix well. 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. Spread frosting over cooled cookies; drizzle with melted
chocolate. Yield: 6-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 243 calories, 14 g fat (8 g saturated fat), 33 mg cholesterol, 174 mg sodium, 30 g carbohydrate, 2 g fiber, 2 g protein.