Coconut Pecan Cookies
Makes 6 1/2 dozen cookies
Photo: Vegan Feast Catering (CC BY 2.0)
Chocolate chip and coconut drop cookies topped with a cooked coconut-pecan frosting and a drizzle of melted chocolate. Makes 6 1/2 dozen cookies.
Directions
- For frosting, in a 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 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 inch 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, then drizzle with melted chocolate,
- Make the frosting: in a saucepan, combine the egg, evaporated milk, sugar, and butter. Cook and stir over medium-low heat for 10-12 minutes, until slightly thickened and the mixture reaches 160 degrees.
- Stir in the coconut and pecans; set aside.
- In a mixing bowl, cream the butter, sugar, and brown sugar. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
- Combine the flour, baking soda, and salt; gradually add to the creamed mixture. Stir in 2 cups of the chocolate chips and the 1/4 cup coconut.
- Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets.
- Bake at 350 degrees for 8-10 minutes, until lightly browned. Cool 10 minutes before removing to wire racks to cool completely.
- In a microwave, melt the remaining chocolate chips; stir until smooth.
- Frost the cooled cookies with the coconut-pecan frosting, then drizzle with the melted chocolate.
Goes well with
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