These Coconut Pecan Cookies are a delightful combination of nutty pecans and sweet coconut, creating a chewy, buttery cookie with a crispy edge. Perfect for an afternoon snack or a cozy dessert, these cookies have a tropical twist thanks to the coconut flakes, while the toasted pecans add richness and depth. Whether you’re serving them at a gathering or keeping them as a family treat, these cookies are sure to become a favorite for their unique and irresistible flavor.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans, toasted
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Coconut and Pecans: Gently fold in the shredded coconut and toasted pecans until evenly distributed throughout the dough.
- Scoop and Bake: Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these Coconut Pecan Cookies with a glass of milk or a cup of tea for the perfect treat!
