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
PECAN-CHOCOLATE CHIP COCONUT COOKIES
When my four children were young, everyone wanted different kinds of cookies. After I came up with this recipe, everyone was happy, and it's still a cookie they ask for. Thanks to the cream cheese, these cookies bake up soft and fluffy. -Linda Brown, Hooker, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 9 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Beat first four ingredients until blended. Beat in eggs and vanilla. Whisk together flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and coconut., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a pecan half., Bake until lightly browned, 9-11 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 77 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 57mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CHIP-COCONUT COOKIES
A classic cookie gets mini chocolate chips and big coconut flavor.
Provided by Food Network Kitchen
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the mini chocolate chips and coconut.
- Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
MILK CHOCOLATE CHIP-PECAN COOKIES
Enjoy a subtle twist on the classic semisweet-and-walnut cookie by swapping in milk chocolate chips and pecans.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Line 2 baking sheets with parchment paper.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the milk chocolate chips and pecans.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
CHOCOLATE CHIP MACADAMIA OR PECAN COOKIES
Oh, oh, so very good! Found these on the Ghirardelli chocolate site. Once the dough is made, it must be refrigerated 1 hour.
Provided by Manami
Categories Drop Cookies
Time 40m
Yield 1 cookie tray, 48 serving(s)
Number Of Ingredients 13
Steps:
- Melt bittersweet chocolate bar (broken into pieces) in top of double boiler over hot water.
- Beat butter and sugars together on medium/hi speed until light and fluffy.
- Turn mixer down to lowest speed, add eggs and vanilla.
- In separate bowl, sift together flour, baking powder, baking soda, salt, and espresso powder, if using.
- Add half of the melted chocolate.
- Stir until ingredients are well blended.
- Add remaining flour, stirring completely: add remaining remaining chocolate.
- Stir in chocolate chips and macadamia nuts or pecans.
- Cover and refrigerate dough for 1 hour.
- Preheat oven to 350ºF.
- Drop 2 tablespoons of dough per cookie onto non-stick cookie sheet.
- Bake for 15 minutes at 350º (Adjust baking time accordingly for smaller cookies.).
- Remove cookies to wire rack.
- Store in airtight container at room temp or in freezer for longer storage.
Nutrition Facts : Calories 113.2, Fat 6.8, SaturatedFat 3.1, Cholesterol 28.1, Sodium 54.2, Carbohydrate 12.2, Fiber 0.4, Sugar 7.3, Protein 1.5
CHOCOLATE CHIP PECAN COOKIES
These are my husband's favourite cookies (and mine!). The cookie batter is just the right sweetness, balanced by the chocolate chips. What I like about these cookies are they are so quick to make and I always have these ingredients on hand. I make these at least twice a month!
Provided by Eat Eat Youre skin
Categories Dessert
Time 13m
Yield 28-34 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Beat butter, sugars, egg and vanilla.
- Add flour, oats and baking soda. Mix until blended.
- Add chocolate chips and pecans.
- Drop by level tablespoonfuls of dough onto ungreased baking sheets.
- Bake approximately 7-8 minutes (depends on your oven; you want these cookies to be tender coming out, but they should look like they are done baking).
- Transfer onto a wire rack after cooling for a few minutes.
Nutrition Facts : Calories 123.1, Fat 6.4, SaturatedFat 3.1, Cholesterol 15.4, Sodium 55.9, Carbohydrate 16, Fiber 0.9, Sugar 10, Protein 1.5
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.
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