Coconut Pecan Cookies
These rich, buttery coconut pecan cookies are soft, chewy with a delightful nutty flavor. This no chill recipe comes together in no time and is always a hit.
Ingredients
- 1 cup butter (room temperature (226 grams, salted or unsalted))
- ¾ cup granulated sugar (150 grams)
- 1 cup dark brown sugar (packed (205 grams))
- 2 large eggs
- 2 teaspoons vanilla
- 2 teaspoons cornstarch ((6 grams))
- 1 teaspoon salt
- ¼ teaspoon cinnamon
- 1 teaspoon baking soda
- 3 cups all-purpose flour (spooned and leveled (390 grams))
- 1 cup sweetened shredded coconut ((95 grams))
- 1 cup finely chopped pecans ((122 grams))
Directions
- 1
Preheat oven to 350 degrees Fahrenheit. In a stand mixer or with a hand mixer, cream butter and both sugars together for 1 minute.
- 2
Add in eggs and vanilla and cream together for 3 minutes, until light and fluffy.
- 3
Whisk together flour, cornstarch, cinnamon, baking soda, and salt. Slowly add the dry ingredients to the butter mixture on low until fully incorporated.
- 4
Stir in coconut and chopped pecans until evenly dispersed.
- 5
Scoop 3-4 tablespoons of dough into ball and place on lined baking sheet. If desired, roll the top of the cookie dough balls in some extra shredded coconut and top with some chopped pecans. Bake 10-12 minutes. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.