Chewy Coconut Pecan Cookies
These chewy coconut pecan cookies have crisp golden edges, soft centers, and toasted pecans and coconut in every bite, with a hint of cinnamon.
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
Toast the pecans and coconut
- Pecans First: Spread the chopped pecans on a baking sheet and toast at 180°C (350°F) for 4 minutes.
- Add the Coconut: Scatter the shredded coconut over the pecans and toast for another 3 to 4 minutes, stirring once, until light golden. Let both cool completely.
Make the cookie dough
- Cream: In a large mixing bowl, beat the softened butter, salt, vanilla extract, cinnamon, brown sugar, and granulated sugar with an electric hand mixer for 1 to 2 minutes, until creamy and lighter in color.
- Eggs: Add the egg and egg yolk and mix until smooth.
- Pecans and Coconut: Add the cooled toasted pecans and coconut and mix them in, setting a small handful aside for topping.
- Dry Ingredients: Add the flour and baking soda and mix on low just until no dry streaks remain.
- Chill: Cover the bowl and refrigerate the dough for at least 1 hour, or up to overnight.
Bake the cookies
- Scoop: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Scoop the dough into 1 tablespoon balls and space them about 5 cm (2 inches) apart.
- Bake: Bake for 11 to 12 minutes, rotating the pan halfway through, until the edges are golden and the centers still look puffy.
- Top and Cool: Press the reserved pecans and coconut onto the hot cookies. Let them rest on the baking sheet for 5 minutes, then move them to a wire rack.
Notes
- Coconut Type: Sweetened shredded coconut gives the chewiest cookies. If using unsweetened, add 1 extra tablespoon of brown sugar.
- Cool the Mix-Ins: Let the toasted pecans and coconut cool before adding them so the dough doesn't soften.
- Bigger Cookies: For 2 tablespoon cookies, bake for 13 to 15 minutes. For ¼ cup cookies, bake for 16 to 18 minutes.
- Storage: Keep in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.
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
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