Coconut Pecan Cookies
Coconut pecan cookies are soft, chewy, and packed with shredded coconut and chopped pecans! Quick & easy, these cookies are ready in just 20 minutes.
Equipment
- Stand mixer with the paddle attachment or bowl with an electric hand mixer
- Measuring cups & spoons
Ingredients
- 8 tablespoons unsalted butter (4 ounces)
- ⅓ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 egg yolk
- 1 ⅓ cup all-purpose flour spooned & leveled
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup sweetened shredded coconut plus more for topping
- ½ cup chopped pecans plus more for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer with the paddle attachment, cream butter, sugar, and brown sugar until light and fluffy - about 3 minutes.
- Add the egg and the yolk and beat until combined.
- Add the all-purpose flour, baking soda, and kosher salt. Beat until incorporated. Stop the mixer and scrape down the sides of the bowl with a spatula.
- Add the chopped pecans and the shredded coconut. Mix until just combined.
- Use a small cookie scoop to scoop 8 cookies onto the prepared sheet pan. Top each cookie with more pecans and coconut.
- Bake the cookies for 11 minutes, or until the edges are golden. The middles should look underdone, and will set up as they cool.
- Repeat with the remaining cookie dough. Enjoy!
Video
Nutrition
Calories: 162kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 37mgSodium: 84mgPotassium: 46mgFiber: 1gSugar: 9gVitamin A: 208IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!