Description
These Perfect Coconut Cookies with Pecans combine the rich, nutty flavor of toasted pecans with the chewy texture of shredded coconut, creating a delightful treat that’s crisp at the edges and soft inside. Easy to make and ideal for any occasion, these cookies are baked to golden perfection and offer a wonderful balance of sweetness and texture.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups shredded coconut (unsweetened or sweetened)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Additional Ingredients
- 1/2 cup pecans, chopped
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, combine shredded coconut, all-purpose flour, baking soda, and salt. Stir these together and set aside; this will be incorporated into the wet ingredients later.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light, fluffy, and smooth, which takes about 2 minutes using an electric mixer.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter and sugars, mixing thoroughly until everything is fully combined and the batter looks uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough which can make the cookies tough.
- Fold in Pecans: Gently fold the chopped pecans evenly through the cookie dough, distributing them thoroughly without breaking up the nuts.
- Scoop Dough onto Baking Sheets: Use a tablespoon to scoop portions of dough and place them on the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading as they bake.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn a lovely golden brown, indicating they are cooked through and crispy at the edges.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely to room temperature before serving or storing.
Notes
- You can use either unsweetened or sweetened shredded coconut based on your sweetness preference.
- For a crunchier texture, toast the pecans lightly in a dry pan before adding them to the dough.
- If you prefer a deeper vanilla flavor, consider adding an extra 1/2 teaspoon of vanilla extract.
- Make sure the butter is softened to room temperature to achieve the best creaming results with the sugars.
- Store cooled cookies in an airtight container for up to one week to maintain freshness.
