Description
These Perfect Coconut Cookies with Pecans are a delightful treat that combines the tropical flavor of coconut with the nutty crunch of pecans. They are easy to make and perfect for any occasion.
Ingredients
Scale
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Additional Mix-Ins:
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in coconut and pecans: Fold in the shredded coconut and chopped pecans.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 10 to 12 minutes or until golden brown. Cool on a wire rack.
Notes
- For chewier cookies, slightly underbake and let them finish setting on the baking sheet.
- Toast the pecans beforehand for extra flavor.
- Cookies can be stored in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
