Those Coconut Pecan Rolls Recipes

COCONUT-PECAN COOKIES

Coconut-Pecan Cookies image

This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.

Provided by thedailygourmet

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Time 20m

Yield 36

Number Of Ingredients 9

Ingredients

1 cup coconut flakes
½ cup chopped pecans
1 cup butter, softened
⅔ cup lightly packed brown sugar
⅔ cup white sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda

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.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 12.5 g, Cholesterol 18.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 75.1 mg, Sugar 6.6 g

THOSE COCONUT PECAN ROLLS

Those Coconut Pecan Rolls image

The dough is made in the bread machine. The topping is just the 16 ounce coconut pecan frosting I think it's for the German Chocolate Cake. The results are pure heaven. Every time my grandsons came over if the bread machine was running they would ask me if it was "those" rolls they just devoured the whole batch in one...

Provided by Jane Whittaker

Categories Sweet Breads

Time 50m

Number Of Ingredients 10

Ingredients

7/8 c buttermilk or 3 tbs dry buttermilk powder and 7/8 cup water
1 large egg
3 c all purpose flour
1 tsp salt
4 Tbsp butter
1/4 c sugar
1/4 tsp baking soda
1 1/2 tsp active dry yeast
16 oz can coconut pecan frosting
1/2 c chopped pecans

Steps:

1. Place everything in the bread pan except for chopped pecans and frosting.
2. Turn machine on, and when it beeps that the dough is made, take dough out and turn a floured counter top.
3. Gently stretch and roll into a 20 inch rope.
4. Spread frosting on bottom of a 9x13 pan, sprinkle pecans on top.
5. With a sharp knife divide dough into 12 pieces, then roll into a ball. Place into the prepared pan, cover and let rise in a warm place.
6. A good hint to rise is to turn oven on to warm setting, let heat 2 min, then turn off. Place pan in warmed oven and let rise until doubled maybe 45 minutes.
7. Preheat oven to 350 degrees, bake for 25 to 30 minutes, or until golden brown.
8. Invert to serving dish, and don't worry about leftovers, you won't have any

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