Coconut Pecan Cookies Recipe
Coconut Pecan Cookies Recipe photo by Taste of Home

Coconut Pecan Cookies Recipe

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4.5 8 15
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 10 min. + cooling
MAKES:39 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 10 min. + cooling
MAKES: 39 servings

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

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.

Directions

  1. 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.
  2. In a large bowl, cream butter and sugars until light and fluffy. Beat 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.
  3. 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.
  4. 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.
Originally published as Coconut Pecan Cookies in Taste of Home December/January 2004, p31

Reviews for Coconut Pecan Cookies

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 12, 2016

"There were a lot of steps, and the only coconut tasting part was the icing. Without the icing, it tasted like a normal chocolate chip cookie."

MY REVIEW
Reviewed Dec. 28, 2015

"These are good cookies, but the long ingredient list and amount of time to prep means I probably won't be making them again"

MY REVIEW
Reviewed Dec. 9, 2015

"The frosting recipe calls for an egg, slightly beaten. It needs to be corrected to say egg yolk. When I followed the recipe the egg white started to actually cook in the mixture, messing up the whole thing. Im surprised nobody mentioned that in their reviews. Please proof-read recipes when putting them out there, one mistake can mess up a whole recipe."

MY REVIEW
Reviewed Dec. 14, 2014

"I just made these. Absolutely delicious!"

MY REVIEW
Reviewed May. 9, 2011

"These cookies are wonderful! If you like coconut, you will love these! I made them according to the directions, I baked for 10 minutes, cookies were soft & chewy. The frosting I felt was a little scant, would probably 1 1/2 or double recipe next time...and might try brown sugar in the frosting next time. But truly a hit in my book, will definately become a favorite at family gatherings!"

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