Eagle Brand and TasteOfHome.com both feature recipes for coconut pecan cookies. The Eagle Brand recipe calls for using premade frosting, while the TasteOfHome.com recipe calls for homemade frosting.
For the Eagle Brand recipe, blend 1 can sweetened condensed milk with 3/4 stick vegetable shortening. Add 1 large egg and 1 tablespoon vanilla, blending until smooth. Mix in 2 cups flour and 1/2 teaspoon baking soda, and then add 1 1/4 cups flaked coconut and 1 1/4 chopped pecans.
Drop tablespoons of dough onto a greased cookie sheet, and flatten with a cup. Bake 10 to 12 minutes, cool for one minute, and then transfer to a wire rack. When completely cool, frost with coconut pecan frosting and top with toasted coconut.
For the TasteOfHome.com recipe, make frosting by combining 1 beaten egg, 5 ounces evaporated milk, 2/3 cup sugar and 1/4 cup butter in a saucepan. Cook until thickened, stir in 1/2 cup chopped pecans, and set aside.
Cream 1 cup butter, 3/4 cup sugar and 3/4 cup brown sugar until fluffy. Add 2 eggs and 1 teaspoon vanilla. In a separate bowl, combine 2 1/4 cups flour, 1 teaspoon baking soda and 1 teaspoon salt, and gradually add to the butter mixture. Stir in 2 cups chocolate chips and 1/4 cup flaked coconut.
Drop tablespoons of dough onto a cookie sheet, and bake at 350 degrees Fahrenheit for eight to 10 minutes. Cool completely on wire racks. Melt 2 cups chocolate chips. Frost the cookies, and top with melted chocolate and flaked coconut.