Coconut Pecan Cookies

Tammy Raynes

By
@Tammy_Raynes

With chocolate chips and coconut in the batter and a yummy pecan-coconut frosting, these cookies will remind you of German chocolate cake. A drizzle of chocolate tops them off in a festive way.

I made these back at Christmas and put them in a tin with wax paper. Gave as a gift to a co-worker.


Featured Pinch Tips Video

Rating:

Serves:

6 1/2 dozen

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

1
egg, lightly beaten
1 can(s)
(5-ozs) evaporated milk
2/3 c
sugar
1/4 c
butter, cubed
1 1/4 c
flaked coconut
1/2 c
chopped pecans

COOKIE DOUGH

1 c
butter, softened
3/4 c
sugar
3/4 c
packed brown sugar
2
eggs
1 tsp
vanilla extract
2 1/4 c
all-purpose flour
1 tsp
baking soda
1 tsp
salt
4 c
(24-ozs) semisweet chocolate chips, divided
1/4 c
flaked coconut

Directions Step-By-Step

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 degrees. Stir in coconut and pecans. Set aside.
2
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.
3
Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 degrees 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. Frost cooled cookies; drizzle with melted chocolate.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy