Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/3900/
Coconut Pecan Cookies
Yield: 16 cookies
Ingredients
| 1 1/4 |
cups |
flour
|
|
|
| 1/8 |
teaspoon |
salt
|
|
|
| 1 1/4 |
cups |
firmly packed brown sugar
|
|
|
| 1/3 |
cup |
melted butter
|
|
|
| 2 |
|
eggs
|
|
|
| 1/2 |
teaspoon |
baking powder
|
|
|
| 1/2 |
teaspoon |
almond extract
|
|
|
| 1 1/4 |
cups |
flaked or shredded coconut
|
|
|
| 1 |
cup |
chopped pecans
|
|
|
Directions:
Preheat oven to 350 F. Lightly grease 8-inch square pan. Sift 1 cup flour with salt. Add 1/4 cup sugar. Add butter; mix until smooth. Press into bottom of pan. Bake 15 minutes. While pastry is baking, prepare topping: Beat eggs well. Gradually beat in remaining sugar; beat together until fluffy. Sift remaining flour with baking powder. Add to creamed mixture; beat well. Add almond extract, coconut and nuts. Spread quickly over pastry; return to oven. Bake 20 minutes or until browned. Mark into squares or triangles while still warm; leave in pan to cool.
Source: Betty Crocker's Cookbook
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/3900/