Description
This Coconut Pecan Cookies Recipe creates the most chewy, sweet and delicious cookies. They're super easy to make, have the best texture, and are the perfect Holiday cookies. Add this cookie recipe to the cookie platter this year!
Ingredients
Scale
- 1 + 1/4 cup all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup old fashioned oats
- 1/2 cup salted butter, preferably grass fed, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup shredded sweetened coconut
- 1/2 cup pecans, chopped fine
Instructions
- Preheat the oven to 350 degrees. Line two half cookie sheets with parchment paper. In a large bowl, whisk together the dry ingredients: flour, old fashioned oats, baking powder, baking soda, and salt.
- Add the butter into the stand mixer bowl with beater attachment. Pour in granulated sugar and brown sugar and mix on medium speed to combine until soft and fluffy, about 2 minutes.
- Add in egg and vanilla extract and mix for 20 seconds to combine.
- Pour in the dry ingredients in two half batches, and mix just until combined.
- Pour in the shredded coconut and pecans and mix for 15 seconds to combine. Use your hands to form the dough into a large ball. Cover with plastic wrap and store in the fridge for 30 minutes.
- Roll the dough into 1 tablespoon sized balls. Spread the cookies out on the cookie sheet, fitting about 12 per cookie sheet. The dough will make roughly 28-30 cookies. Bake for 14-16 minutes.
- Allow the cookies to cool on cookie sheet or wire rack. Serve and enjoy!
Notes
- Allow the butter to soften to room temperature before beginning the recipe. The softened butter creates air in the batter when combined with the sugars and we need it nice and fluffy for the best cookies.
- Don't over mix the dry ingredients with the wet ingredients. Mix until just combined.
- The refrigeration time in this recipe is important. Because we use mascarpone cheese, the batter is a little more messy, and it really helps to chill it in order to make it easier to work with.
- Try to roll the cookie dough in similar size balls (a heaping tablespoon) for even baking time.
- Spread the cookies out on the cookie sheet, because they do spread a bit. I suggest 11 to 12 cookies on each baking tray.
- Prep Time: 10 minutes
- Fridge Time: 30 minutes
- Cook Time: 30 minutes
- Category: cookies
- Method: bake
- Cuisine: American