Coconut Pecan Cookies
- 2/3 cup light brown sugar, firmly packed
- ½ cup granulated white sugar
- ½ cup unsalted butter, softened
- 2 free-range eggs
- 1 teaspoon vanilla extract
- 1-½ cups all-purpose flour
- ¾ cup coconut flakes, loosely packed
- ½ cup pecans, lightly toasted and chopped
- 2/3 to 1 cup granulated white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg, finely grated
- Beat together light brown sugar, white sugar and butter over medium-low speed until well-blended, about 2 minutes. Increase speed to medium and continue beating mixture for another 3 to 4 minutes or until very light and fluffy.
- Beat eggs one at a time into the butter mixture, making sure to beat for a minute longer, after adding each egg. Beat in vanilla extract.
- Divide flour into three equal portions. Sift over butter mixture, a portion at a time and beat for 1 to 2 minutes to fully incorporate, before adding the next portion. Fold in coconut flakes and pecans.
- Divide batter into two equal portions. Wrap each portion sheet of plastic. Using plastic wrap as guide, form each portion of batter into a log, about 1 inch in diameter. Chill overnight until firm.
- Once dough is ready, preheat oven to 350°F. Line cookie sheets with waxed paper. Set aside.
- Unwrap dough by the portion. Cut each log of dough into ½-inch thick slices.
- Combine together granulated sugar, cinnamon and nutmeg. Roll each slice of dough into sugar mixture and arrange onto prepared cookie sheets, about 2 inches apart.
- Bake for 10 to 12 minutes per batch, or until golden. Remove cookie sheets from oven. Allow cookies to cool on the sheets for 5 minutes, then transfer onto wire racks to cool completely.
- If desired, omit coconut flakes and ingredients for rolling. Instead, roll dough slices on finely grated toasted coconut.
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