Coconut Pecan Cookie Recipe
Bake the perfect coconut pecan cookie recipe. Enjoy a delightful blend of buttery pecans and sweet coconut in every bite.
Ingredients
- 1 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 1/2 cup Brown sugar (packed) For a richer flavor
- 1/2 cup Butter (softened) Room temperature
- 1 large Egg
- 1 tsp Vanilla extract
- 1 1/2 cups Shredded coconut Sweetened or unsweetened, per preference
- 1 cup Pecans (chopped) Toasting optional for extra flavor
- 1/2 tsp Baking soda
- 1/4 tsp Salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla: Mix in the egg and vanilla extract until well combined.
- Combine the dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in coconut and pecans: Gently fold in the shredded coconut and chopped pecans until evenly distributed throughout the dough.
- Shape the dough: Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are golden brown. The centers will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure the butter is softened and at room temperature. This will help it blend smoothly with the sugars, resulting in a lighter cookie texture. If you want a thicker cookie, refrigerate the dough for half an hour prior to baking. You can also adjust the sweetness level by using sweetened or unsweetened shredded coconut, depending on your preference.