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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
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

Printed from tasteofhome.com Aug 29, 2008

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Coconut Pecan Cookies cont.

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.