My friend brought these to a Christmas cookie exchange. We all put out 1/2 doz on a large platter, for taste testing. I couldn’t stop eating them. I ate 5 out of the 6 on the platter and ate my packaged doz by mid morn. the next day. Even those who aren’t big on coconut love them…..despite the large amount of coconut in the recipe. One of my all time favouite cookies now. I hope you enjoy them as much as I do. NOTE: The dough itself might be a nice base for a white choc/macadamia cookie, or even just a milk choc. chip cookie.
- 1 egg (lightly beaten)
- 1 5oz can Evaporated Milk
- 2/3 cup white sugar
- 1/4 cup butter (I use salted)
- 1 1/4 cup flaked sweetened white coconut
- 1/2 cup chopped Pecans
- 1 cup butter
- 3/4 cup white sugar
- 3/4 brown sugar (light is fine too) packed
- 2 eggs
- 1tsp vanilla
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 flaked coconut
Drizzle: 2 cups semi-sweet chocolate chips, melted
Preheat oven to 350 degrees
(Cookie sheets need no prep – ungreased or Silicone mat)
*Icing* In large saucepan, combine the egg, milk, sugar and butter. Cook and stir over med-low heat for 10-12 mins. or until slightly thickened and mixture reaches 160 degrees. Remove from heat. Stir in coconut and pecans. Set aside. (keep slightly warm for easier spreading)
*Dough* In large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt. Gradually add to creamed mixture. Stir in coconut. Drop by tsp. , 2 inches apart, onto ungreased cookie sheets. Bake at 350 for 8-10 mins. or until lightly browned. Do not overcook otherwise they will lose their soft chewy texture. Wait for 10 mins before .transferring to cooling racks.
Once completely cooled, melt choc. chips in microwave taking care to check after 1 minute so as not to burn. Stir until smooth. Let choc. cool just a little so in the meantime you can ice your cookies. Spread a little icing on each cookie. Drizzle melted chocolate over icing. ENJOY!