Taste of Home
Coconut Pecan Cookies
TOTAL TIME: Prep: 30 min. Bake: 10 min. + cooling
YIELD: 6-1/2 dozen.
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
Ingredients
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1 large egg, lightly beaten
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1 can (5 ounces) evaporated milk
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2/3 cup sugar
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1/4 cup butter, cubed
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1-1/4 cups sweetened shredded coconut
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1/2 cup chopped pecans
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COOKIE DOUGH:
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1 cup butter, softened
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3/4 cup sugar
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3/4 cup packed brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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2-1/4 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon salt
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4 cups semisweet chocolate chips, divided
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1/4 cup sweetened shredded coconut
Directions
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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.
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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.
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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.
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4.
In a microwave, melt the remaining chocolate chips; stir until smooth. Spread frosting over cooled cookies; drizzle with melted chocolate.
Nutrition Facts
2 each: 243 calories, 14g fat (8g saturated fat), 33mg cholesterol, 174mg sodium, 30g carbohydrate (23g sugars, 2g fiber), 2g protein.
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