COCONUT-PECAN COOKIES RECIPE - (3.8/5)
Provided by longhornfans
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. 2. Mix sugars, butter, and eggs. 3. Add vanilla and mix well. 4. Mix in flour, then add coconut and pecans; mix well. 5. Roll into walnut size balls and roll in cinnamon sugar. 6. Bake until lightly golden brown (approximately 10 - 12 minutes).
CHEWY COCONUT-PECAN COOKIES RECIPE - (4.7/5)
Provided by msippigrl
Number Of Ingredients 10
Steps:
- In a mixing bowl, stir together the flour, salt, and baking soda. Set aside. In another mixing bowl and using a hand mixer, beat together the butter and both sugars until creamy. Beat in the egg and vanilla until fluffy. Add the flour mixture to the creamed mixture and stir until well combined. Fold in the coconut and pecans. Lightly cover the bowl of dough and put in the freezer for about 20 minutes. (Rolling into balls will be easier.) Preheat oven to 350°F. Roll dough into 1-inch balls and place about 2 inches apart on an ungreased baking sheet. Bake for 9 to 12 minutes, or until set. They will look a bit undercooked and won't be brown. (If you bake them until they begin to brown, the cookies will turn out crispy instead of chewy.) Let stand on baking sheet for 1 minute, then carefully transfer cookies with a flat metal spatula to a wire rack to cool. Note: These cookies spread out to almost flat when they bake, that's the way they should be because they don't have any baking powder in them. *Most flaked coconut has long strands that I didn't want in the cookies so I pulsed it in the food processor using the steel blade until desired size.
COCONUT-PECAN COOKIES
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
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
These golden brown cookies will remind you of German chocolate cake, with chocolate chips and coconut in the batter and a yummy pecan-coconut frosting. A drizzle of chocolate tops them off in a festive way. -Diane Selich Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 243 calories, Fat 14g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 174mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.
PECAN COCONUT CHOCOLATE CHIP COOKIES
These cookies have a great coconut flavor. You can use all butter, if you prefer.
Provided by Bake4fun
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 40m
Yield 36
Number Of Ingredients 14
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.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 20.1 g, Cholesterol 17.9 mg, Fat 11.3 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 103.5 mg, Sugar 12.4 g
LOADED COCONUT PECAN COOKIES
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
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 (VEGAN)
The best "healthy" cookie. Delicious and oh so good! These are my family's favorite cookies and we make them all the time for friends and get-togethers. They taste really great with the raisins added, but some of our friends aren't raisin fans so we usually make 1/2 with raisin and 1/2 without. I got this from the Micheff Sister, Cinda Sanders, on their cooking show last year "Holiday Cookie Swap" and its been a regular in our family the rest of the year. We usually make a double batch and put some in the freezer. These keep well in the freezer for 2 - 3 months. Be sure to store them in an airtight container. You are supposed to get about 20 cookies, but I usually have 15...maybe I make them a little bigger. ;) Update: I usually use fresh moist shredded coconut. I tried using this with dry coconut and had to add a bit of water to moisten it up enough to form cookies. Sometimes it's difficult to get the raisins to stick.
Provided by Enjolinfam
Categories Dessert
Time 33m
Yield 15-20 cookies, 15-20 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, quick oats, baking soda and salt together and set aside.
- Mix oil and sugar and beat until creamy with an electric mixer (can do by hand, but it takes longer). Add cornstarch and mix. Add soy milk, then vanilla. Stir in the flour mixture, then stir in the coconut and pecans.
- Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 13-15 minutes.
- They do not get very brown and should still be a little moist inside. Let cool on cookie sheet for 1 minute before putting them on a cooling rack.
Nutrition Facts : Calories 340.6, Fat 19.4, SaturatedFat 3.4, Sodium 257.3, Carbohydrate 38, Fiber 2.8, Sugar 16.7, Protein 4.6
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