Description
These Perfect Coconut Cookies with Pecans are a delightful treat combining the chewy texture of shredded coconut with the crunchy, nutty flavor of pecans. With a touch of vanilla and a hint of brown sugar, these cookies offer a perfect balance of sweetness and texture, baked to golden perfection for a satisfying bite every time.
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
Add-ins
- 1/2 cup pecans, chopped
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking and to ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, combine the shredded coconut, all-purpose flour, baking soda, and salt. Stir them together and set aside.
- 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 and fluffy, which should take about 2 minutes. This step is crucial for a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture until fully incorporated and smooth.
- Combine Wet and Dry: Gradually add the dry coconut-flour mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Pecans: Evenly fold the chopped pecans into the cookie dough, distributing them to ensure every cookie is nutty and flavorful.
- Scoop Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn a golden brown, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You may use either unsweetened or sweetened shredded coconut depending on your sweetness preference.
- Ensure the butter is softened to room temperature for easier creaming and better cookie texture.
- Spacing cookies correctly on the baking sheet is important to prevent them from merging during baking.
- Storing cookies in an airtight container will keep them fresh for up to a week.
- To intensify the nutty flavor, toast pecans lightly before folding them into the dough.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
