Real Recipes From Real Home Cooks ®

coconut pecan cookies

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 6 1/2 dozen
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For coconut pecan cookies

  • FOR THE FROSTING
  • 1
    egg, lightly beaten
  • 1 can
    5 ounces evaporated milk
  • 2/3 c
    sugar
  • 1/4 c
    butter, cubed
  • 1 1/4 c
    flaked coconut
  • 1/2 c
    chopped pecans
  • FOR THE COOKIE DOUGH
  • 1 c
    butter, softened
  • 3/4 c
    sugar
  • 3/4 c
    packed brown sugar
  • 2
    eggs
  • 1 tsp
    vanilla
  • 2 1/4 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    salt
  • 4 c
    24 ounces semisweet chocolate chips, divided
  • 1/4 c
    flaked coconut

How To Make coconut pecan cookies

  • 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 160F 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 inches apart onto ungreased baking sheets. Bake at 350F 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.
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