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Spiced ’n Iced Pecan Coconut Cookies


1 cup (250 mL) butter or margarine, softened
1 ¼ cups (300 mL) brown sugar
¾ cup (175 mL) granulated sugar
2 eggs
3 tsp (15 mL) vanilla, divided
2 cups (500 mL) whole barley flour
1 ½ tsp (7 mL) baking soda
¾ tsp (3 mL) salt
3 cups (750 mL) rolled oats or barley flakes
1 tsp (5 mL) nutmeg
½ tsp (2 mL) cinnamon
3 cups (750 mL) icing sugar
½ tsp (2 mL) almond flavouring
¼ cup (50 mL) light cream
Finely chopped pecans
Fine coconut

In a large bowl, cream butter then beat in brown and white sugars. Stir in eggs and 2 tsp (10 mL) vanilla. In a separate bowl, combine barley flour, baking soda, salt, rolled oats or barley flakes, nutmeg and cinnamon; stir into creamed butter until dry ingredients are moistened. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in a 375⁰F (190⁰C) oven until lightly browned, about 10 minutes. Cool on pan for 10 minutes then remove to cooling racks.

Place icing sugar in a medium bowl. Mix together remaining 1 tsp (5 mL) vanilla, almond flavouring and cream and stir into icing sugar until smooth. Spread icing over cooled cookies and then sprinkle with pecans and coconut.

Makes about 5 dozen (60) cookies.

Nutritional Information (per cookie):

Calories: 125
Protein: 1 g
Carbohydrate: 19 g
Fibre: 1 g
Sugars: 13 g
Fat: 5 g
Saturated Fat: 2.5 g
Trans Fat: 0.1 g
Cholesterol: 15 mg
Sodium: 92 mg
Potassium: 15 mg