Coconut Pecan Cookies

golden brown cookies with chocolate chips and coconut and a yummy pecan chocolate frosting

• Ready In: 30 mins
• Serves: 78

Ingredients

• 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

• Cookie Dough

• 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

Directions

1. For frosting, in a saucepan, combine the egg, milk, sugar and butter.
2. Cook and stir over medium-low heat for 10-12 minutes or until slightly thickened and mixture reaches 160.
3. Stir in coconut and pecans.
4. Set aside.
5. In a mixing bowl, cream butter and sugars.
6. Add eggs, one at a time, beating well after each addition.
7. Beat in vanilla.
8. Combine the flour, baking soda and salt; gradually add to creamed mixture.
9. Stir in 2 Celsius chips and coconut.
10. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets.
11. Bake at 350 for 8-10 minutes or until lightly browned.
12. Cool for 10 minutes before removing to wire racks to cool completely.
13. In a microwave, melt the remaining chocolate chips; stir until smooth.
14. Frost cooled cookies, then drizzle with melted chocolate.