Description
Delightful pecan cookies with a buttery texture, chewy center, and a hint of coconut sweetness.
Ingredients
Scale
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup toasted pecans, chopped
- 1 cup sweet shredded coconut
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter with both sugars in a large bowl until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Whisk together the flour, baking soda, and salt in another bowl.
- Combine the dry mixture with the wet ingredients until just incorporated.
- Fold in the chopped pecans and shredded coconut.
- Drop rounded tablespoons of dough onto ungreased baking sheets with a 2-inch space between each.
- Bake for 10 to 12 minutes until edges are golden brown and centers seem slightly underbaked.
- Cool on wire racks.
Notes
Experiment with nuts or add dark chocolate chips for added flavor. Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg