Description
Delight in these chewy and flavorful Coconut Pecan Cookies, featuring a perfect blend of sweet shredded coconut and toasted pecans. These classic American cookies are easy to prepare and offer a deliciously buttery texture with a hint of vanilla, ideal for any occasion or afternoon snack.
Ingredients
Scale
Butter & Sugars
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) brown sugar, packed
- ¼ cup (50g) granulated sugar
Wet Ingredients
- 1 large egg (room temperature)
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup (125g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Add-ins
- ¾ cup (60g) sweetened shredded coconut
- ¾ cup (90g) chopped pecans, lightly toasted
Instructions
- Preheat: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
- Cream Butter & Sugars: In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes, which helps incorporate air for a tender texture.
- Add Wet Ingredients: Mix in the egg and vanilla extract thoroughly into the creamed butter and sugar until smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and salt.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which can make cookies tough.
- Fold in Coconut & Pecans: Gently fold in the sweetened shredded coconut and chopped toasted pecans, ensuring they are evenly distributed throughout the dough.
- Chill Dough (Optional): For thicker cookies, refrigerate the dough for 20 to 30 minutes. This step helps the dough firm up making it easier to shape and results in a chewier texture.
- Shape & Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake for 10 to 12 minutes or until the edges are lightly golden brown, indicating the cookies are perfectly baked.
- Cool: Let the cookies rest on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their texture and preventing them from breaking.
Notes
- For an extra nutty flavor, lightly toast the pecans before chopping and adding to the dough.
- Refrigerating the dough is optional but recommended for thicker, chewier cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute unsweetened coconut for a less sweet variation, but adjust sugar quantities accordingly.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Coconut Pecan Cookies, Chewy Cookies, Nutty Cookies, Shredded Coconut Cookies, Pecan Cookies, Classic American Cookies, Easy Cookie Recipe
