I thought cookies without chocolate chips weren't cookies. With Brown Butter Pecan Cookies, everything changed. Since then, I've tackled Pumpkin Cheesecake cookies. Latest coconut pecan cookie experiment worked! Classic German chocolate frosting inspired me.
Ingredient
– Butter – White Sugar – Brown Sugar – Eggs – Vanilla – Flour – Coconut – Pecan
Direction
1
First, preheat your oven to 350°F / 180°C and line two cookie sheets with parchment. Since you'll bake these cookies in batches, I recommend using two cookie sheets so you can rotate one in the oven while the other cools.
2
Bowl together butter, white sugar, and brown sugar. This can be done with a wooden spoon, electric mixer, or stand mixer with paddle attachment. Butter and sugar should be creamed and slightly fluffy, not overbeaten.
3
Beat in the eggs and vanilla until combined. Mix flour with baking powder, baking soda, and salt in a large bowl. Mix the flour mixture into the batter until a soft dough forms.
4
Mix in coconut and chopped pecans evenly. We want big pecan chunks in the cookies, so chop them roughly.
5
Take one tablespoon of cookie dough and quickly form a ball. Avoid large ice cream or cookie scoops because they will overbake the outside before the centre.
6
Press a pecan half or broken pecan on top of each rolled cookie dough ball on the baking sheet. The cookies will spread in the oven, so space them. 6 cookies fit on a large sheet tray.
7
Bake cookies 10-12 minutes until edges are golden brown. (Toasted coconut darkens them) Transfer coconut pecan cookies to a cooling rack after 10 minutes on the cookie sheet.