Prep 20 mins
Cook 10 mins
golden brown cookies with chocolate chips and coconut and a yummy pecan chocolate frosting
- 1 egg, lightly beaten
- 1 (5 ounce) can evaporated milk
- 2⁄3 cup sugar
- 1⁄4 cup butter, cubed (no substitutes)
- 1 1⁄3 cups flaked 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
- 24 ounces semi-sweet chocolate chips, divided
- 1⁄4 cup flaked coconut
- For frosting, in a 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.
- Stir in coconut and pecans.
- Set aside.
- In a mixing bowl, cream butter and sugars.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour, baking soda and salt; gradually add to creamed mixture.
- Stir in 2 Celsius chips and coconut.
- Drop by tablespoonfuls 2 inches 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.
- Frost cooled cookies, then drizzle with melted chocolate.
I found this recipe in the Taste of Home Christmas Cookies and Candies book for 2009. I was unable to get the frosting to turn out; no matter how much I tempered the egg, it would still cook!! I ended up adding the about 1 cup coconut, all of the chocolate chips, and a handful of pecans to the dough itself and didn't use a frosting. It was still yummy!