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.