coconut pecan cookies
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.
yield
6 1/2 dozen
prep time
20 Min
cook time
35 Min
method
Bake
Ingredients For coconut pecan cookies
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1egg, lightly beaten
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1 can(5-ozs) evaporated milk
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2/3 csugar
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1/4 cbutter, cubed
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1 1/4 cflaked coconut
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1/2 cchopped pecans
- COOKIE DOUGH
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1 cbutter, softened
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3/4 csugar
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3/4 cpacked brown sugar
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2eggs
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1 tspvanilla extract
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2 1/4 call-purpose flour
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1 tspbaking soda
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1 tspsalt
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4 c(24-ozs) semisweet chocolate chips, divided
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1/4 cflaked coconut
How To Make coconut pecan cookies
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1FOR 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.
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2In 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.
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3Drop 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.
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4In a microwave, melt the remaining chocolate chips; stir until smooth. Frost cooled cookies; drizzle with melted chocolate.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Coconut Pecan Cookies:
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