Coconut Pecan Cookies

Coconut Pecan Cookies

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Ingredients

Cookie:

  • 1 C butter
  • ¾ C Pioneer® Golden Light Brown Sugar, packed
  • 2 eggs
  • 1 tsp. vanilla
  • 2 ¼ C flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 4 C (24 oz.) semisweet chocolate chips, divided
  • ¼ C coconut

Topping:

  • 1 egg
  • 1 can evaporated milk
  • ⅔ C Pioneer® Sugar
  • ¼ C butter, cubed
  • 1 ¼ C flaked coconut
  • ½ C pecans

Directions

  1. Preheat oven to 350° F.
  2. In a mixing bowl cream the butter and Pioneer® Golden Light Brown Sugar together. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
  3. In a separate large bowl combine the flour, baking soda and salt. Gradually add to the creamed mixture. Stir in half of the chocolate chips and the coconut.
  4. Drop by tablespoons 2-inches apart onto ungreased baking sheet. Bake for 8-10 minutes. Cool slightly then transfer to cooling racks.

Topping:

  1. In a large saucepan, combine egg, milk, Pioneer® Sugar and butter. Cook and stir over a medium-low heat for 10-12 minutes or until slightly thickened. Mixture should reach 160° F. Stir in coconut and pecans; set aside.
  2. When completely cooled, top the cookies with the pecan mixture. Heat the remaining chocolate chips in the microwave for 25 seconds or until creamy. Drizzle over the cookies & pecan topping.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.