by Austin Carter
New Recipe
- Prep Time: 15 minutes - Cook Time: 15 minutes - Cooling Time: 10 minutes - Total Time: 40 minutes - Course: Dessert - Cuisine: American - Servings: 24 cookies - Calories: 150 kcal
– Mixing Bowls – Whisk or Electric Hand Mixer – Baking sheets – Parchment Paper – Cookie Scoop – Oven – Oven Mitts – Cooling Rack – Storage Containers
– 1 cup shredded coconut toasted – 1 cup pecans finely chopped – 1 cup unsalted butter softened – 1 cup granulated sugar – 1 cup brown sugar packed – 2 large eggs – 1 teaspoon vanilla extract – 2 cups all-purpose flour – 1 teaspoon baking soda – ½ teaspoon salt
1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. 2. In a dry skillet over medium heat, toast the shredded coconut until golden brown. Be sure to stir frequently to prevent burning. Once toasted, set aside to cool. 3. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. 5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. 6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 7. Fold in the toasted coconut and chopped pecans until evenly distributed throughout the dough.
8. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie. 9. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. 10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely