Preheat oven to 350 degrees. To the bowl of a stand-mixer or a large bowl, add butter, brown sugar and granulated sugar and beat until light and fluffy. Mix in the egg, coconut and the vanilla.
½ cup Butter, ½ cup Brown Sugar, ½ cup Granulated Sugar, 1 Egg, ½ teaspoon Vanilla, 1 ⅓ cup Coconut
On low speed mix in the flour, baking soda, baking powder and salt. Add the chopped pecans.
1 ¼ cup Flour, ½ tsp Baking Soda, ½ tsp Baking Powder, ¼ tsp Salt, ½ cup Chopped Pecans
Using a medium cookie scoop, drop the cookie dough onto an ungreased or parchment lined baking sheet. Leave 1 ½ - 2 inches between each cookie and bake for 9-12 minutes.
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Notes
Use parchment paper: Save yourself some time and use parchment paper when making cookies.Toast the coconut and pecans: If you want to go the extra mile toasting these ingredients can enhance the flavor.Measure Ingredients Accurately: Accurate measurement of ingredients is crucial in baking. Use measuring cups or a kitchen scale to measure the ingredients precisely as called for in the recipe. Too much or too little of certain ingredients can affect the final result of your cookies.Don't over bake: They should be slightly golden brown and set around the edges but still slightly soft in the center. Avoid over-baking to prevent dry cookies.Use a cookie scoop: To create even sized cookies it's best to use a scoop. I use this scoop.Cool the cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.