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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 39 |
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These golden brown cookies will remind you of German chocolate cake, with chocolate chips and coconut in the batter and a yummy pecan-coconut frosting. A drizzle of chocolate tops them off in a festive way. -Diane Selich Vassar, Michigan Ingredients:
1 egg, lightly beaten |
1 can (5 ounces) evaporated milk |
2/3 cup sugar |
1/4 cup butter, cubed |
1-1/4 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 king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
4 cups (24 ounces) semisweet chocolate chips, divided |
1/4 cup flaked coconut |
Directions:
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 160° 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 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.
4. In a microwave, melt the remaining chocolate chips; stir until smooth. Spread frosting over cooled cookies; drizzle with melted chocolate. Yield: 6-1/2 dozen.
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