Coconut pecan cookies
Coconut pecan cookies are soft, a little crispy on the edges, and packed with so much flavor. Perfect for any occasion, they're a must-try for anyone who loves a hint of coconut and the crunch of pecans in their cookies.
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Servings: 12 cookies
Ingredients
- 1 cup(150g) all purpose flour
- ½ teaspoon baking soda
- ½ cup(113g) unsalted butter, softened
- ½ cup(90g) brown sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecan
- ½ cup grated coconut
Instructions
- Preheat the oven to 375F and line a cookie sheet with parchment paper.
- In a bowl, whisk together the all-purpose flour and baking soda. Set aside.
- In another bowl, cream together the softened butter and brown sugar until smooth and fluffy(about 2 minutes). This can be done using a mixer or by hand with a spatula.
- Mix in the vanilla extract and beat until combined.
- Gradually add the flour mixture into the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Gently fold in the chopped pecans and grated coconut until evenly distributed throughout the dough.
- Use a cookie scoop or spoon to portion out the dough onto the prepared baking sheets, leaving space between each cookie for spreading.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges turn golden brown.
- Once baked, allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Properly Measure Ingredients: Use proper measuring cups and spoons for accurate measurements, especially with flour. Level off flour using a straight edge to avoid packing in too much, which can make the cookies dense.
Chilling the Dough: If the dough is too soft, chilling it in the refrigerator for 30 minutes to an hour can make it easier to handle and prevent excessive spreading during baking.
Evenly Sized Cookies: Use a cookie scoop or spoon to portion the dough evenly. This ensures consistent baking and uniform cookies.
Watch the Oven: Keep an eye on the cookies while baking. Oven temperatures can vary, so start checking a couple of minutes before the recommended time to prevent over-browning.
Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart.
Storage: Store the cooled cookies in an airtight container at room temperature. Adding a slice of bread can help keep them soft by absorbing excess moisture.
Variations: Feel free to get creative! Add chocolate chips, dried fruits, or a drizzle of chocolate on top for some extra indulgence.