Coconut Pecan Cookies
These coconut pecan cookies are mouth-watering, made with toasted coconut and crunchy pecans; these cookies are the perfect combination of crispy and chewy. The subtle hint of coconut extract adds an extra layer of flavor, making these cookies irresistibly delicious.
Servings: 30 tablespoon-sized cookies
Calories: 145kcal
Equipment
- stand mixer or hand mixer
- spatula
Ingredients
- 1 cup shredded coconut ((70 grams (sweetened or unsweetened)) plus more to roll
- ¾ cup unsalted butter (about 1.5 sticks 170grams)
- 1 cup packed light or dark brown sugar (220 grams)
- ¼ c white sugar (50 grams)
- 1 egg + 1 egg yolk
- 2 teaspoons coconut extract
- 1 ¾ cups all-purpose flour (220 grams)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon cloves
- ½ teaspoon sea salt
- 1 cup chopped pecans (125 grams) plus more to top
Instructions
Toast the Coconut:
- Spread shredded coconut on a skillet in a single layer. Toast over medium-ow heat for 6-8 minutes, occasionally stirring to prevent it from burning.1 cup shredded coconut
- Once it turns slightly golden, remove from the skillet and let it cool.Depending on the shredded coconut you use, you might have to pulse it in the food processor roughly or rub it in the palm of your hands for an even texture.
Prepare the Cookie Dough:
- Cream the butter using a stand or a hand mixer until it's light and fluffy. Add the granulated and brown sugar. Continue to mix until it's well combined. The mixture should be smooth and creamy.¾ cup unsalted butter, 1 cup packed light or dark brown sugar, ¼ c white sugar
- Add the eggs one at a time, mixing well after each addition. This ensures that the eggs are evenly distributed throughout the mixture. Then, stir in the coconut extract.1 egg + 1 egg yolk, 2 teaspoons coconut extract
- Whisk together the flour, baking soda, cloves, cornstarch, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cornstarch, ½ tsp cloves, ½ tsp sea salt
- Fold in the pecans and toasted coconut until it's fully incorporated. Be careful not to overmix, as this can result in tough cookies.1 cup chopped pecans
- Cover and chill the cookie dough bowl for about 30 minutes.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.You can equally bake in batches if you have smaller sheets.
- Scoop out tablespoon-sized portions of dough and set them over the prepared baking sheet, spacing them about 2-3 inches apart.(This allows the cookies to spread as they bake without touching each other).
- For an excellent presentation and added flavor, stick more pecans around the dough balls and roll half the cookies in shredded coconut (it's totally optional).
- Place the baking sheet into the preheated oven. Bake for 10-12 minutes or until the edges are golden brown. Keep an eye on them; every oven is different. If you like leveled cookies, use a flat cup to press on the cookie immediately after you get it out of the oven. Top with a sprinkle of flaky salt if you prefer.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- Chilling the dough is essential as it makes it easier to handle.
- Space the cookie balls and allow some room to spread while it bakes.
- Once baked, resist the temptation and let them cool on the baking sheet for a few minutes. This allows the cookies to finish cooking from the residual heat and makes them easier to remove from the baking sheet.
Nutrition
Serving: 1tablespoon sized cookie | Calories: 145kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 86mg | Potassium: 45mg | Fiber: 1g | Sugar: 10g | Vitamin A: 153IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg
