Description
These Perfect Coconut Cookies with Pecans are a delightful treat combining the crunchy texture of shredded coconut and chopped pecans with a buttery, soft cookie base. Baked to golden perfection, these cookies offer a delicious balance of sweet, nutty, and tropical flavors, making them an irresistible snack or dessert perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups shredded coconut (unsweetened or sweetened)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup pecans, chopped
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare baking sheets. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Combine dry ingredients. In a medium bowl, mix shredded coconut, all-purpose flour, baking soda, and salt until well incorporated. Set this mixture aside.
- Cream butter and sugars. In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar using an electric mixer or by hand until the mixture is light and fluffy, approximately 2 minutes.
- Add egg and vanilla. To the creamed butter and sugars, add the egg and vanilla extract, mixing well until fully combined and the batter is smooth.
- Incorporate dry ingredients. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing which can toughen the cookies.
- Fold in pecans. Gently fold in the chopped pecans evenly to distribute throughout the dough.
- Portion dough on baking sheets. Using a tablespoon or cookie scoop, place dough portions onto the prepared baking sheets, spacing them approximately 2 inches apart to allow room for spreading.
- Bake the cookies. Bake in the preheated oven for 10-12 minutes, or until the edges turn a golden brown color, indicating they are done.
- Cool before serving. Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before enjoying.
Notes
- Using unsweetened shredded coconut will make the cookies less sweet, while sweetened coconut adds extra sweetness.
- Chilling the dough for 30 minutes before baking can help reduce spreading and yield thicker cookies.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra flavor, consider toasting the pecans lightly before adding to the dough.
- Ensure the butter is softened to room temperature for easier creaming and better texture.
