COCONUT PECAN COOKIES
These golden brown cookies will remind you of German chocolate cake, with chocolate chips and coconut in the batter and a yummy pecan-coconut frosting. A drizzle of chocolate tops them off in a festive way. -Diane Selich Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 17
Steps:
- 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° or is thick enough to coat the back of a metal spoon. Stir in coconut and pecans. Set aside., 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., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° 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.
Nutrition Facts : Calories 243 calories, Fat 14g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 174mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.
COCONUT-PECAN COOKIES
This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.
Provided by thedailygourmet
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 20m
Yield 36
Number Of Ingredients 9
Steps:
- Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
- Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
- Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
- Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 12.5 g, Cholesterol 18.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 75.1 mg, Sugar 6.6 g
COCONUT-PECAN COOKIES RECIPE - (3.8/5)
Provided by longhornfans
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. 2. Mix sugars, butter, and eggs. 3. Add vanilla and mix well. 4. Mix in flour, then add coconut and pecans; mix well. 5. Roll into walnut size balls and roll in cinnamon sugar. 6. Bake until lightly golden brown (approximately 10 - 12 minutes).
BEST COCONUT PECAN COOKIES
I gave cookies to friends every year, and these are a favorite. Freeze the dough in logs, then slice and bake the crisp, buttery, coconut pecan cookies when you need them. -Betty Matthews, South Haven, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in 2 cups coconut., Divide dough in half; shape each into a 7-in. long roll. Roll in remaining coconut. Wrap tightly in waxed paper; refrigerate 1 hour or until firm., Unwrap dough; cut into 1/4-in. slices. Place 3 in. apart on ungreased baking sheets. Place a pecan half in the center of each. Bake at 325° for 20-25 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 100 calories, Fat 6g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 83mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
COCONUT PECAN COOKIES
Make and share this Coconut Pecan Cookies recipe from Food.com.
Provided by csbndc
Categories Dessert
Time 45m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Cream the butter and both sugars.
- Add eggs and vanilla.
- Mix together with flour, salt, baking powder, and soda.
- Add coconut flakes and pecans.
- Roll into balls and (flatten for thinner) place apart on a cookie sheet.
- Bake for 15 minutes at 350 degrees.
- Makes 48 large cookies.
Nutrition Facts : Calories 188, Fat 10.4, SaturatedFat 5.3, Cholesterol 27.8, Sodium 139.8, Carbohydrate 22.4, Fiber 1, Sugar 12.6, Protein 2.2
PECAN COCONUT CHOCOLATE CHIP COOKIES
These cookies have a great coconut flavor. You can use all butter, if you prefer.
Provided by Bake4fun
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 40m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda, and salt in a bowl. Beat shortening, butter, brown sugar, and white sugar in another bowl until smooth. Beat eggs into butter mixture one at a time, adding coconut extract and vanilla extract with the last egg. Stir flour mixture into butter mixture and fold in coconut, pecans, semisweet chocolate chips, and white chocolate chips.
- Scoop up dough by spoonfuls and roll into 1-inch balls. Place balls 2 inches apart onto ungreased baking sheets. Flatten dough balls slightly.
- Bake in preheated oven until golden brown, 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 20.1 g, Cholesterol 17.9 mg, Fat 11.3 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 103.5 mg, Sugar 12.4 g
COCONUT PECAN COOKIES
Make and share this Coconut Pecan Cookies recipe from Food.com.
Provided by Courtly
Categories Drop Cookies
Time 30m
Yield 78 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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 Celsius chips and coconut.
- Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets.
- Bake at 350 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.
Nutrition Facts : Calories 120.4, Fat 6.9, SaturatedFat 4, Cholesterol 16.5, Sodium 77.2, Carbohydrate 15, Fiber 0.7, Sugar 11.1, Protein 1.2
NO BAKE PECAN COCONUT PRALINE COOKIES
Make and share this No Bake Pecan Coconut Praline Cookies recipe from Food.com.
Provided by Jaurita F.
Categories Low Protein
Time 3m
Yield 18-24 Cookies/Pralines
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup and butter until melted and smooth.
- Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.
- Once thick, use a tablespoon or small ice cream scoop to drop spoonfuls of cookie "dough" onto wax paper-lined baking sheets.
- Let set completely (freezing if necessary), then enjoy!
Nutrition Facts : Calories 328.5, Fat 18.1, SaturatedFat 7.6, Cholesterol 15.6, Sodium 109.3, Carbohydrate 43.3, Fiber 1.6, Sugar 36, Protein 1.9
COCONUT PECAN COOKIES (VEGAN)
The best "healthy" cookie. Delicious and oh so good! These are my family's favorite cookies and we make them all the time for friends and get-togethers. They taste really great with the raisins added, but some of our friends aren't raisin fans so we usually make 1/2 with raisin and 1/2 without. I got this from the Micheff Sister, Cinda Sanders, on their cooking show last year "Holiday Cookie Swap" and its been a regular in our family the rest of the year. We usually make a double batch and put some in the freezer. These keep well in the freezer for 2 - 3 months. Be sure to store them in an airtight container. You are supposed to get about 20 cookies, but I usually have 15...maybe I make them a little bigger. ;) Update: I usually use fresh moist shredded coconut. I tried using this with dry coconut and had to add a bit of water to moisten it up enough to form cookies. Sometimes it's difficult to get the raisins to stick.
Provided by Enjolinfam
Categories Dessert
Time 33m
Yield 15-20 cookies, 15-20 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, quick oats, baking soda and salt together and set aside.
- Mix oil and sugar and beat until creamy with an electric mixer (can do by hand, but it takes longer). Add cornstarch and mix. Add soy milk, then vanilla. Stir in the flour mixture, then stir in the coconut and pecans.
- Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 13-15 minutes.
- They do not get very brown and should still be a little moist inside. Let cool on cookie sheet for 1 minute before putting them on a cooling rack.
Nutrition Facts : Calories 340.6, Fat 19.4, SaturatedFat 3.4, Sodium 257.3, Carbohydrate 38, Fiber 2.8, Sugar 16.7, Protein 4.6
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