Coconut Vanilla Glazed Pecan Cookies By Freda Recipes

COCONUT-PECAN COOKIES

Steps:

• Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
• Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
• Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

COCONUT-PECAN COOKIES RECIPE - (3.8/5)

Steps:

• 1. Preheat oven to 350 degrees. 2. Mix sugars, butter, and eggs. 3. Add vanilla and mix well. 4. Mix in flour, then add coconut and pecans; mix well. 5. Roll into walnut size balls and roll in cinnamon sugar. 6. Bake until lightly golden brown (approximately 10 - 12 minutes).

PECAN COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda, and salt in a bowl. Beat shortening, butter, brown sugar, and white sugar in another bowl until smooth. Beat eggs into butter mixture one at a time, adding coconut extract and vanilla extract with the last egg. Stir flour mixture into butter mixture and fold in coconut, pecans, semisweet chocolate chips, and white chocolate chips.
• Scoop up dough by spoonfuls and roll into 1-inch balls. Place balls 2 inches apart onto ungreased baking sheets. Flatten dough balls slightly.
• Bake in preheated oven until golden brown, 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

COCONUT PECAN CHOCOLATE CHIP COOKIES BY FREDA

Steps:

• 1. Line Cookie sheet with Parchment paper. Preheat Oven @ 375 degrees. Bake 12 min. Makes about 4 Dozen
• 2. In a large bowl CREAM butter & sugars, ADD eggs one at a time, Mix well with MIxer. Add vanilla
• 3. Slowly add Dry ingredients, "Little at a time", Blend & beat til well mixed. scrape down your bowl well as you blend. Add Chips, Nuts and coconut, Mix on "LOW" just til combined. (DO NOT OVER BEAT)
• 4. Drop by TBS onto Lined Baking sheet. Bake 12 min. Will make about 4 dozen cookies.
• 5. Chocolate Drizzle TOPPING: For drizziling on cookies, melt 1 cup Choc chips in microwave or Double boiler, Pour into Zip lock bag. seal. Cut a tiny hole in the corner of your Bag, Squeeze and drizzle fast across the tops of Your Cooled Cookies. Very easy & makes a very Attractive Cookie. ENJOY!!

COCONUT PECAN COOKIES (VEGAN)

Steps:

• Mix flour, quick oats, baking soda and salt together and set aside.
• Mix oil and sugar and beat until creamy with an electric mixer (can do by hand, but it takes longer). Add cornstarch and mix. Add soy milk, then vanilla. Stir in the flour mixture, then stir in the coconut and pecans.
• Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 13-15 minutes.
• They do not get very brown and should still be a little moist inside. Let cool on cookie sheet for 1 minute before putting them on a cooling rack.

VANILLA-GLAZED PECAN COCONUT COOKIE SCONES

Steps:

• Heat oven to 375°F; spray cookie sheet with nonstick cooking spray. In large bowl, combine quick bread mix, swirl mix from packet and pecans from foil packet; mix well. Add butter; with pastry blender or fork, mix until mixture resembles coarse crumbs. Add 1 teaspoon vanilla and egg; mix well. Stir in 1/2 cup coconut. Gradually add half-and-half, stirring until soft dough forms.
• On lightly floured surface, pat dough to 1/2-inch thickness. With 2 1/2-inch floured cutter, cut dough into rounds. Pat scraps of dough to 1/2-inch thickness for additional scones. Place on sprayed cookie sheet.
• Bake at 375°F for 12 to 16 minutes or until light golden brown. Cool 2 minutes. Remove from cookie sheet; place on wire rack. Cool 10 minutes.
• In small bowl, combine all glaze ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread glaze over warm scones. Sprinkle with toppings.

COCONUT BUTTER GLAZED COOKIES BY FREDA

Steps:

• Preheat Oven @ 350 degrees in Large Bowl, beat butter with sugar until fluffy; Stir in egg, flavoring. in seperate bowl blend together dry ingredients flour, stir in coconut, cornstarch, soda, and stir into butter mixture, 1/2 at a time.
• Divide batter in 1/2, flatten into (2)disks and wrap in plastic wrap and place in refer to chill till firm, about 30 min.
• Between floured wax paper, roll out dough to 1/4 " thick.Use 2 1/2" cookie cutter cut out cookies, re-roll scraps, Place 1"-2" apart on parchment paper lined baking sheet. Place in freezer 15 Min. until firm, *BEFORE* Baking.
• Bake 10-12 min. till cookies are firm & edges are golden brown. Cool 2 Min, then Transfer to racks to cool
• GLAZE; in small bowl, Whisk together all glaze Ingredients, Spread a scant tsp over each cookie and let harden. OPTION; after glazing each cookie, sprinkle with toasted coconut.

SANTAS WHISKERS COOKIES BY FREDA

Steps:

• Preheat Oven @ 375 degrees. Beat Butter with electric mixer til light and fluffy about 30 sec. Add 1/2 the Flour, th sugar, Milk, and flavoring. Beat til blended well.
• Stir in remaining Flour. Stir in Cherries, and nuts. SHAPE; into 8" rolls. Pour coconut into long pan, Roll this 8" roll into coconut. Coat well. Wrap in wax paper; Chill in refer 2-24 hrs.
• CUT into 1/4" slices, Place on ungreased cookie sheet.
• BAKE; 375 10-12 min. until edges are golden in color. COOL, cookies on wire rack, should make about 5 dozen cookies. OPTION: drizzle with glaze of your choice. . . in zig zag shape on tops of cookies, for an impressive look.
• GLAZE: Mix all ingrediens till smooth consistency, Pour into Plastic Zip-lock bag. ( I place Plastic Zip Lock bag over Cup, or glass with sides folded over the cup. Fill plastic bag with Glaze)Remove air, an Zip shut. Cut a tiny small corner to use to drizzle over your cookies. Drizzle in a ZIG ZAG motion. Have fun & enjoy

COCONUT CASHEW COOKIES BY FREDA

Steps:

• Note: feel Free to Double this Recipe as I do. PREHEAT oven @ 375. Line baking sheet with parchment paper.
• in med. Bowl Whisk together 1st 4 ingredients ( dry) in a Larger bowl Cream the butter sugar til light and fluffy, Beat in the egg and vanilla til smooth.
• Add flour mixture, & coconut, blend on low speed, till no flour streaks remain.
• Stir in Cashews. Drop by 1 in balls onto baking sheet. flatten only slightly.
• BAKE for 10-13 min. till cookies are a light golden brown around the edges. Let cool 3-5 min, before removing from baking sheet. transfer to you wire rack and cool completely. MAKES about 2 dozen depends on your size of balls.