Coconut Pecan Cookies Recipe

Name: Coconut Pecan Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg, lightly beaten; 1 can (5 ounces) evaporated milk; 2/3 cup sugar; 1/4 cup butter, cubed; 1-1/4 cups sweetened shredded coconut; 1/2 cup chopped pecans; 1 cup butter, softened; 3/4 cup sugar; 3/4 cup packed brown sugar; 2 eggs; 1 teaspoon vanilla extract; 2-1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 4 cups (24 ounces) semisweet chocolate chips, divided; 1/4 cup sweetened shredded coconut

Servings: persons

1 egg, lightly beaten
1 can (5 ounces) evaporated milk
2/3 cup sugar
1/4 cup butter, cubed
1-1/4 cups sweetened shredded coconut
1/2 cup chopped pecans
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
4 cups (24 ounces) semisweet chocolate chips, divided
1/4 cup sweetened shredded coconut

1
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 160u00b0 or is thick enough to coat the back of a metal spoon. Stir in coconut and pecans. Set aside.
2
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.
3
Drop by tablespoonfuls 2 in. apart onto ungreased
4
. Bake at 350u00b0 for 8-10 minutes or until lightly browned. Cool for 10 minutes before removing to wire racks to cool completely.
5
In a microwave, melt the remaining chocolate chips; stir until smooth. Spread frosting over cooled cookies; drizzle with melted chocolate.

2316

kcal

Calories

131

Fat

260

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 egg, lightly beaten, 1 can (5 ounces) evaporated milk, 2/3 cup sugar, 1/4 cup butter, cubed, and more.

Yes, Coconut Pecan Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Pecan Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions