Coconut Cookies with Pecans
Tender, slightly chewy cookies studded with toasted coconut and crunchy pecans, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Preferably at room temperature.
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups sweetened shredded coconut Toast lightly for best flavor.
- 1 cup chopped pecans, toasted
- 1/2 cup chopped white chocolate or semi-sweet chips Optional.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.
- Spread shredded coconut and chopped pecans on a sheet. Toast in the oven for 4–6 minutes until fragrant and lightly golden. Watch closely to avoid burning. Remove and cool.
- In a large bowl, cream softened butter with granulated and brown sugar until light and fluffy for about 2–3 minutes.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture and mix until just combined.
- Fold in the toasted coconut and pecans and chocolate chips if using.
- Drop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart.
Baking
- Bake cookies for 10–12 minutes until edges are set and centers look slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
For thicker cookies, chill the dough for 30 minutes before scooping. For flat, crisper cookies, press the dough slightly before baking. Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, flash-freeze cookies on a tray until firm, then transfer to a freezer bag for up to 3 months.