Description
Delightful pecan cookies with a chewy interior and a crispy edge, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toasted pecans, chopped
- 1 cup sweet shredded coconut
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Combine the flour, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Fold in the toasted pecans and shredded coconut.
- Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Make-Ahead Tips: Prepare the dough in advance and chill it in the fridge overnight for richer flavors. Consider using an air fryer for faster results.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg