Loadedcoconutpecancookies Recipes

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LOADED COCONUT PECAN COOKIES



Loaded Coconut Pecan Cookies image

If you love coconut and pecans, you'll love these cookies! These little cookies are nice and soft and are packed full of coconut and pecan flavor. I got the recipe from a friend but made a few changes to fit my tastes. Delish!

Provided by Melanie2590

Categories     Dessert

Time 25m

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 8

1/2 cup butter (i use real butter, but i'm sure it would work fine with margarine- might not be QUITE as tasty, thou)
1 cup brown sugar
1 egg
1 1/4 teaspoons vanilla
1 1/2 cups flour
1 1/4 cups pecans
1 3/4 cups sweetened flaked coconut
1 teaspoon baking soda

Steps:

  • Cream butter and sugar together in large bowl. Mix in egg and vanilla.
  • Mix in 1 cup coconut, saving the other 3/4 cup for later use.
  • Combine flour, pecans, and baking soda in small bowl. Mix into coconut mixture.
  • Once well mixed, sprinkle remaining 3/4 cup coconut on work surface.
  • Divide dough into 3 parts and form into rolls, about 1 1/2 inches in diameter.
  • Roll dough in coconut until coated.
  • Wrap in plastic wrap and chill until firm, at least 1 hour. (dough can be frozen up to 6 weeks).
  • Cut rolls into 1/4 inch thick slices and place on ungreased cookie sheet.
  • Bake at 350 degrees for 13-15 minutes. My oven takes 15.
  • Cool and enjoy!

Nutrition Facts : Calories 278.4, Fat 17, SaturatedFat 8, Cholesterol 28.7, Sodium 175.5, Carbohydrate 30.4, Fiber 1.7, Sugar 19.4, Protein 2.9

COCONUT-PECAN COOKIES



Coconut-Pecan Cookies image

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

1 cup coconut flakes
½ cup chopped pecans
1 cup butter, softened
⅔ cup lightly packed brown sugar
⅔ cup white sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda

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



Coconut Pecan Cookies image

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

1 cup butter
1 cup granulated sugar
1 cup brown sugar
4 eggs
1 teaspoon vanilla
4 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
14 ounces coconut flakes (about 4 1/2 cups)
2 cups pecans, chopped

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

RAISIN PECAN OATMEAL COOKIES



Raisin Pecan Oatmeal Cookies image

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 30 to 35 cookies

Number Of Ingredients 12

1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
  • Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
  • Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

BAKED COCONUT (COCADA DE FORNO)



Baked Coconut (Cocada de Forno) image

One of my favorite dishes at Brazil a Gosto, chef Luiza Trajano's elegant restaurant in São Paulo, is a baked cocada (a coconut candy made of coconut and sugar cut into squares) with lemon sorbet. It is so delicious that I had to experiment with it back in my American kitchen. I have to admit I am very happy with the final result and I think you will be, too. This is an unpretentious and easy dessert to assemble. You can prepare everything in advance and just bake it on the day of serving.

Provided by Leticia Moreinos Schwartz

Categories     Mixer     Dessert     Bake     Kid-Friendly     Coconut     Party     Potluck     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup sugar
3 whole eggs
1/3 cup coconut milk
1/3 cup sweetened condensed milk
1 tablespoon Malibu rum
1 1/2 cups unsweetened grated coconut
2 tablespoons all-purpose flour, sifted
1 24-ounce baking dish

Steps:

  • Preheat the oven to 350˚F. Lightly grease a baking dish with some spray.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar until light and creamy at medium speed, about 5 minutes. Add the eggs, one at a time, and continue to mix. Scrape the sides of the bowl after each addition.
  • Add the coconut milk, sweetened condensed milk, and Malibu and continue to mix at medium speed until the batter is well blended, about 1 minute. Add the coconut and mix until it is all incorporated, although the batter will look grainy.
  • Fold the flour in with a rubber spatula. Spread the batter into the prepared baking dish. You can keep this in the refrigerator, covered with plastic wrap, up to 2 days ahead of time.
  • Bake in the oven until the top looks golden brown, the edges are set, but the center is slightly jiggly, about 20 minutes. Remove it from the oven and let it rest for 10 minutes.
  • Serve with a scoop of lemon sorbet.

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