Coconut Pecan Cookies
Crispy and chewy cookies filled with delicious coconut and pecans.
Servings: 24 cookies
Ingredients
- 227 g (1 cup) Unsalted Butter, 227g
- 150 g (¾ cup) Granulated Sugar, 150g
- 165 g (¾ cup) Light Brown Sugar, 165g
- 2 (2 large) Eggs
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 180 g (1 ½ cups) All-purpose Flour, 180g
- ½ teaspoon (½ teaspoon) Baking Powder
- ½ teaspoon (½ teaspoon) Baking Soda
- ½ teaspoon (½ teaspoon) Salt
- 80 g (1 cup) Desiccated Coconut, 80g (plus extra for decorating)
- 125 g (1 cup) Pecans, 125g (chopped)
Instructions
- Preheat your oven to 350°F / 180°C
- Cream together the butter and both sugars. Don't overbeat it, just enough so it is well combined and slightly fluffy.
- Add the eggs and vanilla and beat them in too.
- Add the flour, baking powder, baking soda and salt and mix them in until a dough forms.
- Pour in the coconut and chopped pecans and mix them in until evenly distributed.
- Take 1 tablespoon sized portions of dough and roll them quickly in your hands to form a ball. Roll the top of the ball in coconut and then press some pieces of pecan into the top. Place on the baking sheet, well spaced out as the cookies will spread.
- Bake for 10-12 minutes or until the outside of the cookies look browned and crispy. The middle may still look slightly underbaked, that's okay as it will continue to bake on the cookie sheet.
- Let the cookies sit on the cookie sheet for 10 minutes before moving them to a wire rack.
Notes
If you'd like chunkier cookies, you can use shredded coconut instead of desiccated coconut.