Coconut-Pecan Cookies

This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 126 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 egg
• 1 cup butter, softened
• 2 teaspoons vanilla extract
• ½ cup chopped pecans
• ⅔ cup white sugar
• ⅔ cup lightly packed brown sugar
• 1 cup coconut flakes

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2

Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.

Step 3

Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.

Step 4

Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.

Step 5

Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.

Step 6

Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.