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.
COCONUT PECAN COOKIES
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
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
COCONUT AND OATMEAL DROP COOKIES
Provided by Food Network
Time 15m
Yield 48 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
- Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.
CHOCOLATE PECAN SANDWICH COOKIES
Provided by Molly Yeh
Categories dessert
Time 2h30m
Yield Makes 18 to 20 cookies (9 to 10 sandwiches)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
- Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
- Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
- Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
- Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
- Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.
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).
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
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 SHORTBREAD COOKIES WITH CARAMEL FILLING
Double down on rich shortbread cookies by filling them with gooey caramel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- To make the shortbread: Preheat the oven to 350 degrees. Place coconut on a baking sheet, and toast until golden brown, 5 to 7 minutes, stirring halfway through. Transfer the coconut to a cutting board, and finely chop. Transfer to a bowl; set aside.
- Spread the pecans on the baking pan, and toast until fragrant and golden brown, 5 to 7 minutes, rotating pan halfway through. Transfer the pecans to a cutting board, and finely chop. Add to bowl with the coconut.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add vanilla extract, flour, and salt; beat to combine. Stir in coconut and pecans.
- Form the dough into a disk, and wrap in plastic. Transfer to refrigerator, and chill until firm, 30 to 45 minutes.
- Line 3 baking sheets with parchment paper; set aside. On a lightly floured surface, roll out dough 1/4-inch-thick. Using a 2 1/4-inch fluted pastry cutter, cut out 68 rounds. Place the rounds, spaced 1 inch apart, on the prepared baking sheets. Refrigerate dough 5 to 10 minutes. Using a 3/4-inch round aspic cutter, or the large end of a pastry tip, cut out and discard the centers from 34 cookies, making top halves.
- Bake until golden brown, about 12 minutes, rotating baking sheets halfway through baking time. Transfer cookies to a wire rack, and let cool completely. Store in an airtight container, at room temperature until ready to use
- To make the filling: Place the sugar and 3 tablespoons water in a small saucepan. Set over medium-high heat, and stir to combine. Bring the mixture to a boil, and cook until dark amber in color, about 5 minutes. Use a pastry brush, dipped in water, to wash down sides of pan to prevent crystallization as the mixture boils. Remove saucepan from the heat, and gradually whisk in the cream and butter. Transfer to a medium bowl, and let cool.
- To assemble the cookies: Spoon or pipe about 1/2 teaspoon caramel in the center of each of the bottom halves, and sandwich both halves together. Drizzle remaining caramel over the tops of the cookies. Let the caramel set at least 2 hours, and up to overnight.
BEST COCONUT PECAN COOKIES
I gave cookies to friends every year, and these are a favorite. Freeze the dough in logs, then slice and bake the crisp, buttery, coconut pecan cookies when you need them. -Betty Matthews, South Haven, Michigan
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in 2 cups coconut., Divide dough in half; shape each into a 7-in. long roll. Roll in remaining coconut. Wrap tightly in waxed paper; refrigerate 1 hour or until firm., Unwrap dough; cut into 1/4-in. slices. Place 3 in. apart on ungreased baking sheets. Place a pecan half in the center of each. Bake at 325° for 20-25 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 100 calories, Fat 6g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 83mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g 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
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