Description
These Perfect Coconut Cookies with Pecans are chewy, nutty, and utterly delicious. They are easy to make and perfect for any occasion.
Ingredients
Cookie Dough:
1 cup unsalted butter (softened), 1 cup granulated sugar, ½ cup light brown sugar (packed), 2 large eggs, 1 teaspoon vanilla extract,
Dry Ingredients:
2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt,
Mix-ins:
1 ½ cups sweetened shredded coconut, 1 cup chopped pecans
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
- Add Mix-ins: Fold in the shredded coconut and chopped pecans.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10–12 minutes until lightly golden. Cool on baking sheet before transferring to a wire rack.
Notes
- To enhance flavor, toast the coconut and pecans before mixing into the dough.
- Cookies can be frozen for up to 3 months.
