Coconut-Pecan Cookies – a delicious recipe with coconut flakes, pecans, butter, brown sugar, white sugar, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
2
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3
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.
4
Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
5
Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
6
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.
1031
kcal
Calories
59
g
Fat
118
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup coconut flakes, 1/2 cup chopped pecans, 1 cup butter, softened, 2/3 cup lightly packed brown sugar, and more.
Yes, Coconut-Pecan Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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