Coconut Pecan Cookies
By
Tammy Raynes
@Tammy_Raynes
1
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.
I made these back at Christmas and put them in a tin with wax paper. Gave as a gift to a co-worker.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6 1/2 dozen
Prep:
20 Min
Cook:
35 Min
Method:
Bake
Ingredients
-
1egg, lightly beaten
-
1 can(s)(5-ozs) evaporated milk
-
2/3 csugar
-
1/4 cbutter, cubed
-
1 1/4 cflaked coconut
-
1/2 cchopped pecans
-
COOKIE DOUGH
-
1 cbutter, softened
-
3/4 csugar
-
3/4 cpacked brown sugar
-
2eggs
-
1 tspvanilla extract
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2 1/4 call-purpose flour
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1 tspbaking soda
-
1 tspsalt
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4 c(24-ozs) semisweet chocolate chips, divided
-
1/4 cflaked coconut
How to Make Coconut Pecan Cookies
- 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.
- 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.
- 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.
- In a microwave, melt the remaining chocolate chips; stir until smooth. Frost cooled cookies; drizzle with melted chocolate.
