Description
These Best Coconut Pecan Cookies are delightfully nutty and chewy, featuring the perfect combination of sweet shredded coconut and crunchy pecans. Made with coconut sugar and baked to golden perfection, these cookies offer a rich, buttery flavor with a chewy center that will satisfy any cookie lover’s cravings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup organic coconut sugar
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 2 eggs
- 2 teaspoons coconut milk
Add-ins
- 1.5 cups chopped pecans (additional for garnish)
- 1 cup sweetened shredded coconut flakes
Instructions
- Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Ensure that the butter is at room temperature for smooth mixing and even baking.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, kosher salt, coconut sugar, baking soda, and cornstarch. Set this mixture aside.
- Cream Butter, Eggs, and Sugars: Using an electric or stand mixer, beat the unsalted butter, eggs, and coconut sugar together on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the bowl sides as needed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients while mixing at low speed. Mix just until combined to avoid overworking the dough, which can make cookies dry.
- Add Coconut and Pecans: Fold in the shredded coconut flakes and chopped pecans gently until evenly distributed through the dough.
- Scoop the Dough: Using a cookie scoop or tablespoon, portion the dough into balls and place them on the prepared baking sheets. Space the cookies about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10-15 minutes, until the edges turn golden brown but the centers remain slightly soft. At the 10-minute mark, gently press a few pecan pieces on top of each cookie for garnish. Do not overbake if you desire a chewy center.
- Cool and Enjoy: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy your nutty, chewy coconut pecan cookies!
Notes
- Room temperature butter is key to achieving the perfect creamy texture for the dough.
- Be careful not to overmix once the dry ingredients are added; overmixing can result in tough cookies.
- Pressing pecans on top partway through baking enhances presentation and adds extra crunch.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free variation, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
