Coconut Pecan Cookies 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 Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Coconut Pecan Cookies cont. 1 teaspoon baking soda 1 teaspoon salt 4 cups (24 ounces) semisweet chocolate chips, divided 1/4 cup flaked coconut 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 Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

Coconut Pecan Cookies 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 Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008