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Coconut Pecan Cookies

 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.
Nutritional 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.