Coconut Pecan Cookies
These chewy coconut pecan cookies are done in 30 minutes! No chilling the dough required! And they're stuffed with pecans & shredded coconut.
Equipment
- measuring cups and spoons
- mixing bowls
- whisk
- Large Spoon or Spatula
Ingredients
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened to room temperature (1 stick)
- ¼ cup granulated sugar
- ¾ cup dark brown sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
- In a separate large mixing bowl, beat the softened butter with the granulated sugar and brown sugar with a stand mixer or a hand mixer. Continue beating until it is creamy and well combined.
- Add the eggs and vanilla extract to the butter, and beat until the eggs are fully mixed in.
- Add the dry ingredients to the wet ingredients. Mix the dough with a large spoon or spatula just until there is no visible dry flour.
- Fold in the chopped pecans and shredded coconut into the dough.
- Use a large cookie scoop or your hands to shape the cookie dough into balls that are about 2 inches in diameter. Place them on the baking sheet spread out at least 2 inches apart.
- Bake for 10 to 12 minutes, just until they start to turn golden around the edges. Allow them to cool and firm up for a few minutes, then enjoy!!
Notes
- In my opinion, these cookies taste best when they're slightly underbaked for a gooey, chewy center. To avoid overbaking them, remove them from the oven when they start to turn golden brown around the bottom edges.
- Use room temperature eggs and butter.
- You can use either raw or roasted pecans.
- Don't use unsweetened coconut, which will make your cookies dry.
- You can substitute walnuts instead of pecans for a similar texture.
- Store cooled, baked cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months. Reheat them in the microwave for about 10 seconds for warm, soft cookies.
Nutrition
Serving: 1cookieCalories: 305kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 48mgSodium: 178mgPotassium: 111mgFiber: 2gSugar: 21gVitamin A: 282IUVitamin C: 0.2mgCalcium: 29mgIron: 1mg
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