Description
Deliciously soft cookies topped with a rich coconut-pecan frosting, perfect for sharing.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup evaporated milk
- ½ cup granulated sugar
- 2 egg yolks, beaten
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Start by creaming together the butter, brown sugar, and granulated sugar in a large bowl until the mixture is light and fluffy—this is what gives the cookies that soft, melt-in-your-mouth texture.
- Beat in the eggs, one at a time, followed by the vanilla extract for a rich, aromatic base.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined—overmixing can make the cookies tough.
- Finally, gently fold in the chocolate chips, letting them nestle throughout the dough.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Using a cookie scoop or your hands, form the dough into 12 large balls, spacing them about 2 inches apart so they have room to spread.
- Bake for 10–12 minutes, keeping an eye on them—the edges should be set while the centers remain soft and slightly underdone for that perfect chewy texture.
- Let the cookies cool on a wire rack before adding the topping.
- In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly for 8–10 minutes, until the mixture thickens into a smooth, creamy consistency.
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Allow the topping to cool to room temperature so it will hold its shape when spread on the cookies.
- Once the cookies have cooled, generously spread about 1 tablespoon of the coconut-pecan topping on each one.
- Serve your cookies warm for a gooey treat or at room temperature with a glass of cold milk or a cup of coffee. They’re perfect for sharing—or sneaking a few when no one’s looking!
Notes
- Make sure not to overmix the dough to maintain the soft texture.
- These cookies can be stored in an airtight container for up to a week.
- For a variation, try adding different nuts or chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 16g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg