Name: Coconut-Pecan Cookies recipe
Ingredients: 1 cup coconut flakes;½ cup chopped pecans;1 cup butter, softened;⅔ cup lightly packed brown sugar;⅔ cup white sugar;1 egg;2 teaspoons vanilla extract;2 cups all-purpose flour;1 teaspoon baking soda

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Ingredients

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

Nutrition Info

126.2 calories carbohydrate: 12.5 g cholesterol: 18.7 mg fat: 8.2 g fiber: 0.8 g protein: 1.3 g saturatedFat: 4.9 g servingSize: - sodium: 75.1 mg sugar: 6.6 g transFat: : - unsaturatedFat: : -

Directions

Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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.
Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
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.

Recipe Yield

36 cookies

Recipe Note

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.

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