Description
Delight in these rich and chewy Coconut Pecan Cookies, perfectly balanced with toasted pecans and fragrant desiccated coconut. Baked until golden and crispy on the outside while remaining soft and slightly underbaked in the center, these cookies offer a wonderful texture and a burst of nutty, tropical flavor in every bite.
Ingredients
Wet Ingredients
- 227 g Unsalted Butter
- 2 Eggs
- 1 tsp Vanilla Extract
Sugars
- 150 g Granulated Sugar
- 165 g Light Brown Sugar
Dry Ingredients
- 180 g All-purpose Flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
Add-ins
- 80 g Desiccated Coconut (plus extra for decorating)
- 125 g Pecans, chopped (plus extra pieces for decorating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it is hot and ready for baking the cookies evenly.
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar. Beat just until well combined and slightly fluffy; avoid overmixing to retain lightness.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed butter and sugars. Beat until fully combined for a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a cohesive dough forms without overworking.
- Add Coconut and Pecans: Fold the desiccated coconut and chopped pecans into the dough, ensuring they are evenly distributed for consistent flavor and texture.
- Shape Cookies: Scoop out tablespoon-sized portions of dough and roll them quickly in your hands to form smooth balls. Roll the top of each ball lightly in desiccated coconut, then press a few pecan pieces onto the top. Place the prepared dough balls evenly spaced on a baking sheet to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are browned and crispy. The centers may still look slightly underbaked, which is normal as they will continue to set on the warm baking sheet.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking.
Notes
- Do not overbeat the butter and sugar to keep the texture light and fluffy but not too airy.
- Rolling the cookie dough balls in extra coconut before baking adds a nice texture and visual appeal.
- Allowing the cookies to cool on the baking sheet first finishes the baking process gently to avoid dry cookies.
- Store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
- Use chopped pecans to add crunch and richness but feel free to substitute with walnuts if preferred.
