Coconut Pecan Cookies

Coconut Pecan Cookies takes around 40 minutes from beginning to end. This recipe serves 39. One portion of this dish contains about 3g of protein, 13g of fat, and a total of 218 calories. For 27 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 200 people were glad they tried this recipe. This recipe from Taste of Home requires egg, brown sugar, butter, and evaporated milk. It works well as a dessert. Overall, this recipe earns a rather bad spoonacular score of 19%. If you like this recipe, you might also like recipes such as Coconut Pecan Cookies, Coconut Pecan Cookies, and Coconut Pecan Cookies.

Servings: 39

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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. Yield: 6-1/2 dozen. Originally published as Coconut Pecan Cookies in Taste of HomeDecember/January 2004, p31 Nutritional Facts 1 serving (2 each) equals 243 calories, 14 g fat (8 g saturated fat), 33 mg cholesterol, 174 mg sodium, 30 g carbohydrate, 2 g fiber, 2 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. 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.

2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla.

3. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in 2 cups chips and coconut.

4. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.

5. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 10 minutes before removing to wire racks to cool completely.

6. In a microwave, melt the remaining chocolate chips; stir until smooth.

7. Spread frosting over cooled cookies; drizzle with melted chocolate.

Nutrition Information:

covered percent of daily need