Serves 18
27 min
Coconut Pecan Cookies
Recipe GLPRce36b28cddd2af
These buttery cookies combine the warmth of toasted pecans with the tropical sweetness of unsweetened coconut. Light and tender with crispy edges, they're perfect for snacking or sharing. The simple mix of butter, brown sugar, and vanilla creates a classic cookie base that lets the nutty and coconut flavors shine through.
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Ingredients
½ cup butter, softened
½ cup packed brown sugar
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp baking soda
½ cup dried unsweetened coconut
½ cup toasted chopped pecans
Directions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together the flour and baking soda. Set aside.
In a separate bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy, about 2 minutes of mixing.
Add the vanilla extract to the butter mixture and beat until well combined.
Gradually add the flour mixture to the wet ingredients, beating in as much as you can with an electric mixer.
Stir in any remaining flour by hand until fully incorporated, then fold in the dried coconut and toasted pecans until evenly distributed.
Shape the dough into walnut-sized balls and gently flatten each one into a disk about ¼ inch thick.
Arrange the cookie disks on a baking sheet, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, until the edges turn golden brown.
Transfer the cookies to a wire rack to cool completely before serving.
