Coconut Pecan Cookies
Yields 36
Coconut Pecan Cookies. Learn how to make our Coconut Pecan Cookies Recipe today.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 2/3 cup light brown sugar, firmly packed
  2. ½ cup granulated white sugar
  3. ½ cup unsalted butter, softened
  4. 2 free-range eggs
  5. 1 teaspoon vanilla extract
  6. 1-½ cups all-purpose flour
  7. ¾ cup coconut flakes, loosely packed
  8. ½ cup pecans, lightly toasted and chopped
For Rolling
  1. 2/3 to 1 cup granulated white sugar
  2. 1 teaspoon ground cinnamon
  3. ¼ teaspoon nutmeg, finely grated
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once dough is ready, preheat oven to 350°F. Line cookie sheets with waxed paper. Set aside.
  6. Unwrap dough by the portion. Cut each log of dough into ½-inch thick slices.
  7. 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.
  8. 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.
  1. If desired, omit coconut flakes and ingredients for rolling. Instead, roll dough slices on finely grated toasted coconut.
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