Chewy Coconut Pecan Cookies
These coconut pecan cookies are made with shredded coconut and chopped pecans, resulting in a crunchy and chewy texture.
Ingredients
- ½ cup Butter softened
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- ½ cup Brown sugar
- ½ cup Granulated sugar
- ½ teaspoon Cinnamon
- 1 Egg
- 1 Egg yolk
- ¾ cup Pecans toasted and chopped
- ½ cup Shredded coconut also toasted
- 1 ½ cups Flour
- ½ teaspoon Baking soda
Instructions
- Into a large mixing bowl, add the room-temperature butter, kosher salt, vanilla extract, cinnamon, brown sugar, and granulated sugar.
- Cream the mixture with an electric hand mixer until the mixture is creamy and light for 1-2 minutes.
- Add the eggs, and egg yolk and mix until combined and creamy.
- Add the toasted and chopped pecans and shredded coconut and mix.
- Then, add the flour, and baking soda, and mix with the hand mixer until just combined and there are no lumps of flour visible.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Preheat oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Use a cookie scooper to scoop out the cookies or scoop the cookies with a tbsp, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
- Immediately top the cookies with more pecans and coconut flakes for decoration. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder or baking soda is expired.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- I suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 187kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 35mgSodium: 157mgPotassium: 54mgFiber: 1gSugar: 14gVitamin A: 199IUVitamin C: 0.1mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!