Mom's Island Treasures Recipe - Allrecipes.com
Mom's Island Treasures Recipe
  • READY IN 30 mins

Mom's Island Treasures

Recipe by  

"Soft and chewy. Made with milk chocolate chips, coconut, and pecans. They are a favorite at church and at home."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    7 mins
  • READY IN

    30 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside.
  2. In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg then stir in the vanilla. Gradually mix in the dry ingredients. Mix in the chocolate chips, coconut and pecans. Roll dough into 1 inch balls and place the cookies 2 inches apart onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jun 15, 2008

HELPFUL TIPS AFTER TRYING SEVERAL TIMES: What a unique twist and pleasant change to a traditional chocolate chip cookie (which Best Big, Fat, Chewy Chocolate Chip Cookie is the best). This is definitely chewy due to the coconut which adds to the pleasure of eating this. I recommend 1.5C of coconut, 3/4C butter (the 2 extra T isn't necessary), 1/2C of pecans (they're softer than walnuts which is why I wouldn't substitute), and I used a medium scoop which produced 30 cookies at 10 min. I am not sure why some users had trouble with the oven temperature because it's perfect. I'm thinking they cooked a lot longer or made teeny weeny sized cookies.

 
Most Helpful Critical Review
Feb 03, 2009

Too much butter!! My cookies ended up spreading too much and being very thin and greasy. Better to reduce the amount of butter to 3/4 C. This essentially is a chocolate chip cookie with the addition of coconut. Next time I will just add coconut to my favorite chocolate chip recipe.

 
Apr 04, 2007

These cookies are great!!! I measured the butter out in a cup and it works out to be, 3/4 cup plus 2tbsps. Hope this helps.

 
Dec 18, 2008

After one bite of these cookies I thought ewww, too sweet, too gooey. I hate to review these and be the voice of dissent to all the rave reviews--I'll wait till hubs gets home and see what HE thinks. When I saw him get a glass of milk I already thought I knew the answer. And then he said, "Ooooh, these are good--sweet and gooey. This is the kind of cookie I could eat till I get sick." Guess that answers why I gave these a four star rating rather than three...

 
Nov 13, 2007

These cookies were amazing. I made these about a week or so again. I used a little less butter, 1.5 cups of the coconut, pecans, and chocolate chips, and I used glazed pecans instead of regular ones. They were an instant favourite! I got 39 cookies out of it. I actually made them again a couple days ago. I cut out a little more butter, added more fillings this time. They're still really good, but I think I preferred the 1.5 cup fillings more. Cutting out butter doesn't affect the greatness for me. I made them slightly bigger and got 36 cookies. For me, for my oven, 8 minutes is PERFECT. Just lightly golden brown on the bottom, tiny bit of goldenness on the top, soft, moist, and chewy.

 
Mar 09, 2008

Warning: ADDICTIVE! These are awesome cookies, I just ate 3 in a row! Only thing I did differently was to use semi-sweet chips since that is all I had on hand. I'd like to make them again using the milk chocolate, I'm sure that would be even yummier. Thank you!

 
Aug 18, 2007

I was kind of hesitant to make this recipe because there were not alot of reviews on it. I'm glad I decided to make because they were sooo good. I was undecided on what kind of chips I wanted to use so I used both semi and milk chocolate. **UPDATE** I've made these cookies without the coconut and once without the coconut or nuts and they are still good and soft. I am going to make this my recipe for basic chocolate chip cookies, also. Thank you for sharing your recipe!

 
Dec 20, 2006

This is sooooo yummy! I used semi-sweet choc. chips as others have done. Also, I had to call my mom-in-law for her defenition on 7/8 cup?? For those of you who don't know (like me)... it's 14 Tablespoons. These cookies are addictive!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 159 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Mom's Chocolate Chip Cookies

Vanilla pudding mix is the easy secret to making these rich-tasting cookies.

Mom's Best Peanut Brittle

Discover the tricks to making simple, 5-star peanut brittle.

Mom's Apple Fritters

See how to make warm, crisp apple fritters from scratch.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States