Coconut Pecan Sour Cream Cookies Food

COCONUT PECAN COOKIES

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.

OLD FASHIONED SOUR CREAM COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and creamy. You can use a stand mixer fitted with a paddle attachment or a large bowl and electric hand mixer.
• Add the sour cream, eggs, and vanilla. Beat well, stopping to scrape the bottom and sides of your bowl, to incorporate ingredients until smooth.
• Add the flour, baking soda, baking powder, and salt and beat on low until dry ingredients are combined.
• The dough will be very soft and this is what we're looking for. Refrigerate overnight.
• Preheat oven to 350°F. Portion cookies using a tablespoon or cookie scoop. Portion cookies and roll into a ball between hands. Add cookie balls to a greased baking sheet.
• Bake for 11-12 minutes until the center is set and the edges are just starting to turn a light golden brown.
• Cream the butter in a large bowl using a stand mixer with a paddle attachment or a hand mixer.
• Add the powdered sugar and mix on low-speed until all of the sugar is combined.
• Add in milk, 1 Tbsp at a time and vanilla extract to reach desired consistency.

COCONUT PECAN COOKIES

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.

BEST COCONUT PECAN COOKIES

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.

~ COCONUT PECAN SOUR CREAM COOKIES ~

Steps:

• 1. Preheat oven to 425 degree F. Spray sheet pans with non stick cooking spray. Set aside. I used my kitchen aid mixer to mix these up. In mixing bowl, cream butter and shortening , add sugar and beat until creamy.
• 2. Beat in eggs and sour cream.
• 3. Add the flavoring, then gradually add the flour. Beat until thoroughly blended.
• 4. Now, beat in the coconut and nuts.
• 5. Drop my teaspoonful and bake for 8 - 10 minutes, or until start to turn golden around edges.
• 6. Remove from pan to racks to cool. They get even better the next day. These cookies could be frosted, or add some orange zest and orange extract...so many different cookies could be made from this very versatile recipe. *** Grams basic recipe for just sour cream cookies, was 1 tsp vanilla and she didn't add the coconut or nuts.

COCONUT CREAM CHEESE DROP COOKIES

Steps:

• Cream together the butter, cream cheese, sugar, salt, and vanilla.
• Add egg and milk; beat well.
• Stir in the flour and toasted coconut.
• Drop cookie batter from teaspoons onto ungreased baking sheet then press a pecan half or cherry half into the top of each.
• Bake at 325° for 18 to 20 minutes.
• Remove cookies to a rack to cool.
• Makes about 5 dozen cookies.
• *Totoast coconut in the oven, spread coconut on a baking sheet in a single layer.
• Bake at 325°, stirring occasionally, until golden brown, about 10 minutes.

COCONUT PECAN SOUR CREAM BROWNIES

Steps:

• Preheat oven to 350 (175 c); grease 9x13 inch baking pan.
• Mix brownie mix, eggs, oil, water.
• Add sour cram and coconut pecan frosting mix, spread in prepared pan.
• Bake for 20 minutes.
• Take out of oven and sprinkle with chocolate chips and chopped pecans.
• Place back in oven for 5-8 minutes, take out and use a spatula to spread chocolate chips around to frost brownies.