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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 78 |
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golden brown cookies with chocolate chips and coconut and a yummy pecan chocolate frosting 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 |
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.
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