Chocolate Coconut And Pecan Cookies Recipes

PECAN COCONUT CHOCOLATE CHIP COOKIES

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.

GERMAN CHOCOLATE COCONUT PECAN COOKIES

Steps:

• Preheat oven to 350*.
• Grease several baking sheets or use nonstick spray. Spread the coconut and pecand on a rimmed baking sheet and toast in the oven, stirring occasionally for 7-9 minutes, or until lightly browned, be careful not to burn. Let stand unti cool; set aside.
• In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside.
• In a large bowl, with electric mixer on medium speed, beat together the brown sugar and butter until very well blended and light. Beat in the egg, corn syrup, vanilla and coconut or almond extract until well blended.
• Beat or stir in the flour mixture, then the pecans, coconut and chocolate until evenly incorporated.
• Drop the dough onto the baking sheets by heaping measuring tbls, spacing about 3" apart. Using the tip of a table knife, spread out the cookies to about 1 1/2" in diameter.
• Bake the cookies, one sheet at a time, in the upper third of the oven for 6-9 minutes, or until lightly browned all over and slightly darker at the edges. Reverse cookie sheets halfway through baking from front to back to ensure even browning. Transfer the sheet to a rack and let stand until the cookies firm up slightly.1-2 minutes.
• Using a spatula, transfer the cookies to wire racks and cool completely.
• Store in an airtight container for up to 10 days or freeze for up to 2 months.

COCONUT PECAN CHOCOLATE CHIP COOKIES BY FREDA

Steps:

• 1. Line Cookie sheet with Parchment paper. Preheat Oven @ 375 degrees. Bake 12 min. Makes about 4 Dozen
• 2. In a large bowl CREAM butter & sugars, ADD eggs one at a time, Mix well with MIxer. Add vanilla
• 3. Slowly add Dry ingredients, "Little at a time", Blend & beat til well mixed. scrape down your bowl well as you blend. Add Chips, Nuts and coconut, Mix on "LOW" just til combined. (DO NOT OVER BEAT)
• 4. Drop by TBS onto Lined Baking sheet. Bake 12 min. Will make about 4 dozen cookies.
• 5. Chocolate Drizzle TOPPING: For drizziling on cookies, melt 1 cup Choc chips in microwave or Double boiler, Pour into Zip lock bag. seal. Cut a tiny hole in the corner of your Bag, Squeeze and drizzle fast across the tops of Your Cooled Cookies. Very easy & makes a very Attractive Cookie. ENJOY!!