Coconut Pecan Cookies
Coconut Pecan Cookies have a soft and chewy texture from the combination of sweetened shredded coconut, chopped pecans, and a rich buttery dough.
Servings 24 cookies
Calories 108kcal
Equipment
Ingredients
- 1/2 cup Butter
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 Egg
- 1/2 teaspoon Vanilla
- 1 1/4 cup Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1 1/3 cup Coconut
- 1/2 cup Chopped Pecans
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer on medium speed.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over mix.
- Gently fold in the shredded coconut and chopped pecans using a spatula until evenly distributed.
- Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon or your fingers.
- Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are set. The cookies will firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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.
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Nutrition
Serving: 1cookie | Calories: 108kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 76mg | Potassium: 38mg | Fiber: 1g | Sugar: 11g | Vitamin A: 11IU | Vitamin C: 0.5mg | Calcium: 32mg | Iron: 1mg
