Coconut Pecan Cookies
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Crisco® Butter Flavor No-Stick Cooking Spray
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening Or 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
1 large egg
1 tablespoon vanilla extract
Pillsbury BEST® All Purpose Flour
1/2 teaspoon baking soda
1 1/4 cups sweetened flaked coconut
1 1/4 cups chopped pecans
1 (16 oz.) container
Pillsbury® Creamy Supreme® Coconut Pecan Flavored Frosting
1/4 cup toasted coconut*
HEAT oven to 350°F. Coat cookie sheet with no-stick cooking spray.
BLEND sweetened condensed milk and shortening in large bowl with electric mixer on high until smooth. Beat in egg and vanilla for 1 minute. Add flour and baking soda. Beat until evenly moistened and creamy. Stir in coconut and pecans. Drop by measuring tablespoons of dough on prepared cookie sheet. Flatten with cup coated with no-stick cooking spray.
BAKE 10 to 12 minutes or until light golden brown. Cool 1 minute on cooking sheet. Transfer to wire rack to cool completely. Spread 1 teaspoon of frosting on tops of cookies. Sprinkle with toasted coconut.
For variety, place 1/2 cup Pillsbury® Creamy Supreme® Vanilla Flavored Frosting into corner of 1-quart heavy-duty resealable plastic bag. Microwave on HIGH 10 seconds. Cut small corner off bag. Drizzle over tops of cookies. Sprinkle with finely chopped pecans.
*To toast coconut: Spread coconut on microwave-safe plate. Microwave on HIGH 1 to 2 minutes, tossing coconut with fork after each minute. To avoid over-browning, remove from pan immediately.