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
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.
