Coconut Pecan Cookies
You get a double dose of goodness with these Coconut Pecan Cookies! They are soft inside and packed with shredded coconut and chopped pecans while the outside has a crunchy edge.
Servings: 36 Cookies
Ingredients
- 4 cups all-purpose flour 480 grams
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup butter melted
- 1 cup brown sugar 200 grams
- ½ cup granulated sugar 100 grams
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup pecans roasted and chopped
- 2 cups sweetened shredded coconut
- 1 cup pecan halves
Instructions
- Preheat the oven to 350°F
- Sift or whisk the flour, baking soda and salt together in a bowl and set aside.
- Add the melted butter, brown sugar, and granulated sugar to a mixing bowl and beat on medium speed until well blended, about 1 minute
- Beat in the eggs and vanilla extract.
- Add the flour mixture and beat on low speed for 2 minutes, until well combined, stopping the motor and scraping the sides and bottom after 1 minute.
- Stir in the chopped pecans and the shredded coconut.
Shape and Bake:
- Use a small cookie scoop to portion 1 tablespoon of dough for each cookie. With damp hands, roll the dough into a ball and place it on the prepared baking sheet, leaving 2 inches between cookies. Gently press a pecan half into the top of each one.
- Transfer to the oven and bake for 9-10 minutes until brown at the edges. Remove from the oven and let sit on the baking sheet for 5 minutes; then transfer to a cooling rack.
Video
Notes
Measure flour carefully: For best results, weigh the flour. If using cups, spoon the flour into the measuring cup and level it off. Don’t scoop from the bag or the cookies can turn out dry.
Roast the pecans: Roasting brings out a deeper flavor. Let them cool before chopping so they don’t turn oily.
Break up baking soda clumps: Whisk the baking soda well into the flour (or run it through a small strainer). Clumps can leave a bitter bite.
Don’t overbake: Pull the cookies when the edges are browned and the centers still look a little soft. They finish setting as they cool.
Want thicker cookies? Chill the dough 30–60 minutes before scooping, especially if your kitchen is warm.
Storage: Store airtight at room temp for 3–4 days. Freeze baked cookies up to 3 months. Cookie dough balls freeze well. If you bake from frozen add 1–2 minutes.
Nutrition
Serving: 1serving | Calories: 142kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 148mg | Fiber: 1g | Sugar: 2g
