This coconut-pecan cookie is buttery. The nuts and coconut add crunch, but the cookie itself is mushy. Since salted butter already has enough salt, I don’t add any to this recipe.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 cup coconut flakes
- ½ cup chopped pecans
- 1 cup butter, softened
- ⅔ cup lightly packed brown sugar
- ⅔ cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Instructions
- Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
- Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
- Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
- Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.
Nutrition Facts
| Calories | 126 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 5 g |
| Sodium | 75 mg |
| Sugars | 7 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Omgosh! The BEST cookie Ever! Just add your favorite chocolate chips and you could be competition for the GSs! lol
The toasted coconut and pecans make the cookie special. I used unsalted butter (since it did not specify) and added 1/2 teaspoon salt to the flour mixture. Without chilling the batter, the 1 1/2 tablespoon dough spread out to a 3″ plus cookie so they ran together when baking. Next time, I will use 1 tablespoon dough for each cookie. It is a keeper.
My fiancé really liked these cookies. He said next time add chocolate chips to the recipe.
Excellent recipe with great results if the directions are followed as written. I made the original recipe–crispy edges and chewy middles. My second batch, I added 3/4 cup of dried cranberries–my new official Christmas Cookie. Ho Ho Ho !!! All lucky recipients asked for the recipe.
Cookies tasted great. I added 12 cup quick oats & chilled dough to prevent spreading. I also used teaspoon of dough for sheet pan. My oven is new so I had to lower temp to 325 degrees in order to get pretty light brown color.
OMG! Fabulous cookies. I added chocolate chips to some of the dough. And I substituted baking powder (out of soda) but used 4x the amount as indicated when I looked it up. Whomever I gave cookies to requested the recipe. I guess that speaks for itself!
great recipe. cookies turn out great.
Excellent flavor but dough too sticky and spread too much. I ended up refrigerating the dough and pans, and raising the oven temperature to 375.
Wow, the butter makes these so scrumptious. Even with only 6 scoops of batter to pan, they spread and touched each other. The first pan I had to divide them after baking. They are gooey, with a perfect marriage of coconut and pecan. This reminded me of how an old friend made her chocolate chip cookies: that 2nd stick of butter.
Love this recipe. I will definitely make them again.
This was a great recipe!! At first I thought I messed it up because my mix was a little crumbly. I used a tablespoon spring scoop to make my cookie balls (one whole and a half scoop per cookie) and put them right on the baking sheet in the shape of a ball. I baked the cookies for exactly 12 minutes until they turned light brown, let them cool on the baking sheet for 5 minutes then moved them to the cooling rack. They were puffy at first then deflated slightly. They turned out perfect and chewy with the crunch of the pecans. Toasting the coconut and pecans was the key to this recipe, it really brought out the flavor for sure! I used unsalted butter and did not add any salt to my recipe and they were fine. Very nice!!!!!!!!!!
They were great! I added chocolate chips! They were great!!
Delicious! I didn’t alter the ingredients at all; however, I whipped the butter and sugar together for 5 minutes before adding the egg and vanilla. This made for a crispy cookie, not chewy. These cookies are wonderful, and will be made again (and again).
They were wonderfully crispy with a nice chew. I increased the pecans to a cup cause I love pecans. Will be a recipe I make often. ??