Coconut Pecan Sour Cream Cookies Recipes

Steps:

• 1. Preheat oven to 425 degree F. Spray sheet pans with non stick cooking spray. Set aside. I used my kitchen aid mixer to mix these up. In mixing bowl, cream butter and shortening , add sugar and beat until creamy.
• 2. Beat in eggs and sour cream.
• 3. Add the flavoring, then gradually add the flour. Beat until thoroughly blended.
• 4. Now, beat in the coconut and nuts.
• 5. Drop my teaspoonful and bake for 8 - 10 minutes, or until start to turn golden around edges.
• 6. Remove from pan to racks to cool. They get even better the next day. These cookies could be frosted, or add some orange zest and orange extract...so many different cookies could be made from this very versatile recipe. *** Grams basic recipe for just sour cream cookies, was 1 tsp vanilla and she didn't add the coconut or nuts.

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.

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.

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.

Steps:

• Preheat oven to 350 (175 c); grease 9x13 inch baking pan.
• Mix brownie mix, eggs, oil, water.
• Add sour cram and coconut pecan frosting mix, spread in prepared pan.
• Bake for 20 minutes.
• Take out of oven and sprinkle with chocolate chips and chopped pecans.
• Place back in oven for 5-8 minutes, take out and use a spatula to spread chocolate chips around to frost brownies.