Coconut and pecans a classic combination

Bogie and Bacall. Liz and Dick. Brad and Angelina. Coconut and pecans.

OK, it’s a stretch but nonetheless a delicious pairing of two of the South’s favorite ingredients. So when a Mount Pleasant reader requested cookie or bar recipes that include pecans and coconut, I knew good recipes would follow.

“This is my go-to recipe for gourmet coconut/pecan cookies,” writes Mrs. Casey Keith Webb of Mount Pleasant. “I always get asked for the recipe, and they are fast, easy and rich.”


1 cup white sugar

1 cup brown sugar

1 cup butter, softened

2 eggs

1 teaspoon vanilla extract

11/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

11/2 cup uncooked oats

1 cup pecans, chopped

2 cups flaked or shredded coconut


Cream sugars and butter. Beat in eggs and vanilla.

Sift dry ingredients and add. Add all else. Chill dough.

Drop on greased baking sheet and bake for 8 minutes until set and golden in 350-degree oven.

Judy Oken of Meggett sends this recipe and says that black walnuts can be used instead of pecans if desired.

Makes 11/2 dozen


11/2 cups firmly packed brown sugar, divided use

1 cup plus 1 teaspoon all-purpose flour, divided

1/2 cup butter or margarine

1/4 teaspoon salt

2 eggs, beaten

1 teaspoon vanilla extract

11/2 cups flaked coconut

1 cup chopped pecans


Combine 1/2 cup brown sugar and 1 cup flour in a medium mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse meal.

Press dough evenly into a 9-inch square baking pan; bake at 375 degrees for 10 minutes. Set aside to cool.

Combine 1 cup sugar, 1 teaspoon flour, salt, eggs, vanilla, coconut and pecans in a medium mixing bowl. Pour over baked crust. Bake at 375 degrees for 20 minutes. Remove to a wire rack to cool. Cut into 3x11/2 inch bars.

Maxwell Mowry of Charleston writes, “A few years ago I attended a musical at the Cumberland County Playhouse in Crossville, Tenn., on opening night and these cookies were served at the meet-the-cast reception following the show. I enjoyed them so much that an obliging reception hostess gave me a copy of the recipe. Even though the cookies are large, very few people can eat only one! (Incidentally, the recipe sheet really did call these cookies “Buffalo Chips.” ... We could call them Kitchen Sink Cookies since they seem to have everything in them but the kitchen sink.)

Makes 3 to 4 dozen cookies


1 cup margarine or butter

1 cup solid shortening

2 cups packed light brown sugar

2 cups granulated sugar

4 eggs

2 teaspoons vanilla extract

2 cups regular oats

4 cups flour

2 teaspoons baking powder

2 teaspoons baking soda

1 cup shredded coconut

1 cup chopped pecans

2 cups Rice Krispies

6 ounces (1/2 package) butterscotch chips, chocolate chips or peanut butter chips


Preheat the oven to 350 degrees.

In a large bowl, cream the margarine and the shortening. Add the sugars, eggs and vanilla. Mix well.

Beat in the oats, flour, baking powder, and baking soda. When well-blended, stir in the coconut, pecans, Rice Krispies and chips of choice. When the batter is well mixed, measure ¼ cup batter for each cookie and place on a large ungreased cookie sheet. Put only 6 cookies on each standard baking sheet as these cookies spread out while baking. Bake 10-12 minutes or until edges are golden. For a crisper cookie, bake 12-15 minutes.

Allow cookies to cool slightly on the baking sheet before removing to wire racks.

Fellow food writer and editor Kathleen Purvis of the Charlotte Observer wrote a cookbook devoted entirely to pecans last summer. It is part of the “Savor the South” cookbook series from the University of North Carolina Press. Among its 50 recipes is the one below.

For more information on the cookbook, visit

Kathleen writes, “Everyone needs a drop-dead simple bar cookie for last-minute bake sales and potlucks. This one is made from things you probably have on hand and is ready in less than an hour (although it cuts easier if you chill it overnight).

Makes about 16 bars


Nonstick cooking spray

1/2 cup melted unsalted butter

11/2 cups fine graham cracker crumbs

1/2 cup sugar

1 cup semisweet chocolate chips

1 cup butterscotch chips

1 cup sweetened, flaked coconut

1 cup chopped pecans

1 (14-ounce) can sweetened condensed milk


Preheat the oven to 350 degrees. Spray a 13x9-inch glass baking dish with nonstick cooking spray.

In a mixing bowl, combine the melted butter, graham crackers and sugar and stir until the crumbs are completely moistened. Press the crumbs into the bottom of the baking dish. Bake for 8 minutes. Remove from the oven.

Sprinkle the chocolate chips, butterscotch chips, coconut and pecans evenly over the crust. Pour the sweetened condensed milk over the top. (Don’t worry if there are gaps; it will spread as it bakes.)

Return to the oven and bake for 30 minutes. Cool. Chill for 1 hour or overnight before cutting.

Colleagues are looking ahead to Memorial Day and requested recipes for baked beans with brown sugar and no-mayonnaise potato salad and/or coleslaw.

Looking for a recipe or have one to share? Reach Features and Food Editor Teresa Taylor at or 937-4886.