Preheat oven to 350\u00b0.
Grease cookie sheets.
Combine in a large bowl all ingredients; stir until moistened.
Roll into balls about the size of walnut.
Place on cookie sheets about 1 1/2 inches apart.
Bake at 350\u00b0 for 10 to 15 minutes, until light golden brown.
Makes about 4 dozen cookies.
Preheat oven to 350\u00b0.
Grease cookie sheets.
Combine all ingredients; stir until moistened.
Roll into balls the size of walnuts; place on cookie sheet, about 1 1/2 inches apart.
Bake for 10 to 15 minutes, until light golden brown.
Makes 4 dozen cookies.
ith mixer on low speed for 1 minute. Stop machine and
Preheat oven to 350 (175 c); grease 9x13 inch baking pan.
Mix brownie mix, eggs, oil, water.
Add sour cram and coconut pecan frosting mix, spread in prepared pan.
Bake for 20 minutes.
Take out of oven and sprinkle with chocolate chips and chopped pecans.
Place back in oven for 5-8 minutes, take out and use a spatula to spread chocolate chips around to frost brownies.
Beat cake mix, eggs, oil and water well. Fold in coconut/pecan frosting. Bake in Bundt pan in 350\u00b0 oven for 50 to 60 minutes. May drizzle confectioners sugar, milk and oleo icing over cake.
Mix yellow cake mix according to directions on the box.
When mixed, add the can of coconut/pecan icing to the batter.
Scrape batter into a
bundt pan that has been greased and floured.
Bake as directed on the box of cake mix.
Test with a toothpick or cake tester to see whether it is done.
Let stand in pan for 10 minutes.
Turn out on a rack to cool.
No frosting necessary.
Mix all ingredients except frosting, then fold in can of coconut pecan frosting.
Bake at 350\u00b0 until done.
Preheat oven to 350\u00b0.
Open cake mix; put it in the bowl. Add water, eggs and oil.
Add the coconut pecan icing into cake mix; stir until completely mixed up.
Pour the mix in a 9 x 13 pan.
Bake 30 to 45 minutes; ovens vary.
Let the cake cool completely, then ice the cake with the Cool Whip.
50\u00b0.
To toast coconut: Spread coconut in even layer on
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, salt, baking powder, and soda.
Add coconut flakes and pecans.
Roll into balls and (flatten for thinner) place apart on a cookie sheet.
Bake for 15 minutes at 350 degrees.
Makes 48 large cookies.
oth sugars in mixing bowl for one minute. Mix at medium
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.
br>Bake at 350\u00b0F for 30 minutes (or until toothpick
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Empty the package of cake mix into a large bowl. Combine the yogurt, sour cream and egg; stir into the cake mix until well blended. Mix in the coconut pecan frosting, coconut and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together the cake mix, eggs and shortening until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Match up evenly sized cookies and sandwich them with the coconut pecan frosting.
onstick spray. Spread the coconut and pecand on a rimmed
Cream the sugar and margarine.
Add egg.
Blend vanilla and coconut into mixture.
Refrigerate dough for 3 hours.
Shape into balls and roll in 1/2 cup coconut.
Place on cookie sheet.
Press pecan half into top of cookie.
Bake at 325\u00b0 for 20 minutes.
Can be glazed with white Karo syrup while cookies are still hot. Yields 4 dozen.
n a bowl; let stand for 15 minutes.
Cream butter
lour, baking powder, baking soda, coconut, sugar and salt.
In
cup coconut, saving the other 3/4 cup for later use