Selma IGA Recipes
https://selma.iga.com/Recipes/Detail/3900/Coconut_Pecan_Cookies
Coconut Pecan Cookies
Yield: 16 cookies
Ingredients
| 1 1/4 | cups | flour | |
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| 1/8 | teaspoon | salt | |
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| 1 1/4 | cups | firmly packed brown sugar | |
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| 1/3 | cup | melted butter | |
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| 2 | eggs | ||
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| 1/2 | teaspoon | baking powder | |
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| 1/2 | teaspoon | almond extract | |
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| 1 1/4 | cups | flaked or shredded coconut | |
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| 1 | cup | chopped pecans | |
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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.
Selma IGA Recipes
https://selma.iga.com/Recipes/Detail/3900/Coconut_Pecan_Cookies
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