Description
Buttery coconut cookies with crunchy pecans are a delightful treat featuring crispy edges and chewy centers. Perfect for holidays or everyday indulgence, these cookies combine the sweet nuttiness of coconut with the rich crunch of pecans.
Ingredients
1 1/4 cups shredded coconut (unsweetened or sweetened)
1 cup all-purpose flour
1/2 cup pecans, chopped
1/2 teaspoon baking soda
1/4 teaspoon salt
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 the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Combine shredded coconut, flour, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (approx. 2 minutes).
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped pecans evenly.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, until edges are golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra chewiness, slightly underbake the cookies by 1-2 minutes.
Chilling the dough for 20-30 minutes can help prevent spreading.
Sweetened coconut will yield sweeter cookies; adjust based on preference.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal
