Description
These delightful Coconut Pecan Cookies combine the chewy texture of shredded coconut with the satisfying crunch of chopped pecans. Perfectly baked to golden edges, these cookies offer a rich buttery flavor enhanced with vanilla and a subtle sweetness from sugar. Optional chocolate chips can add even more indulgence. Ideal for sharing with family or friends alongside your favorite beverage.
Ingredients
Scale
Dough Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups shredded coconut (sweetened or unsweetened)
- 1 cup pecans, chopped
- Optional: 1 cup chocolate chips or chunks
Instructions
- Preheat the Oven and Prepare the Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Use a hand mixer or stand mixer. The butter should be at room temperature for easy mixing.
- Add the Eggs and Vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in the vanilla extract to enhance flavor.
- Mix the Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, mixing just until combined. Avoid overmixing to prevent dense cookies.
- Fold in the Coconut and Pecans: Gently fold shredded coconut and chopped pecans into the dough. This adds chewy texture from the coconut and crunchy texture from the pecans.
- Shape the Dough: Use a tablespoon or cookie scoop to form small balls of dough. Place them 2 inches apart on the baking sheet to allow spreading while baking.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes or until cookie edges turn golden brown. Keep a close watch to avoid overbaking.
- Cool and Serve: Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Enjoy with milk or your favorite hot beverage.
Notes
- Make sure butter is at room temperature for easier mixing and better texture.
- You can use either sweetened or unsweetened shredded coconut based on preference.
- Optional chocolate chips can be added with the coconut and pecans for a richer cookie.
- Allow adequate space between dough balls to prevent cookies from merging during baking.
- Store cookies in an airtight container at room temperature for up to a week.
- For a nuttier flavor, toast the pecans lightly before adding to the dough.
