Pecan Cocoons Recipes

CAJUN PECAN COCOONS

Steps:

• 1. Preheat oven to 325F.
• 2. Mix all ingredients in bowl and chill for two hours.
• 3. Shape into small balls, by rolling between palms and bake on an ungreased baking sheet for 20 minutes. They will not brown.
• 4. In another bowl add about a cup of confectioners sugar. When slightly cooled, roll each cookie in sugar until well coated.

COCOONS

Steps:

• Preheat oven to 275.
• Cream the butter and sugar until smooth.
• Add vanilla, combine.
• Add the flour, combine.
• Mix in the pecans.
• Scoop out 1 tablespoon of dough, I use a cookie/ice cream scoop, shape into into a cocoon- about 2" by 1/2".
• Place the cookies on cookies sheet, you can put them fairly close together as they do not rise or spread very much.I always use parchment paper on my cookies sheets.
• Bake about 45 minutes, you don't really want them to be brown.
• While the cookies are baking, prepare the powdered sugar. Place some in a large bowl or container, then as you take the cookies out of the oven, layer them with powdered sugar in the bowl I just leave them in the powdered sugar until they cool.
• Dig them out and tap the sugar off- this is messy but fun- I like a thick layer of sugar on mine and sifting the sugar over the cookies doesn't get them like I want.
• The ones you don't eat right away keep well in an airtight container.

COCONUT-PECAN COOKIES

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.