Best 3 Chewy Coconut Pecan Cookies Recipes
Indulge your sweet cravings with these delectable Chewy Coconut Pecan Cookies, a delightful treat that combines the tropical flavors of coconut and the nutty crunch of pecans. These cookies are not just any ordinary cookies; they boast a chewy texture that makes them irresistible. With their perfect balance of sweetness and a hint of toasted coconut, these cookies are sure to be a hit with coconut and pecan enthusiasts alike.
The recipe features two variations: the classic Chewy Coconut Pecan Cookies and a decadent Chocolate-Dipped Chewy Coconut Pecan Cookies. The classic version offers a timeless taste, while the chocolate-dipped variation adds an extra layer of richness and indulgence. Both variations are easy to make and require just a few simple steps, making them perfect for home bakers of all skill levels.
So gather your ingredients, preheat your oven, and embark on a culinary journey to create these Chewy Coconut Pecan Cookies. Let the aroma of toasted coconut and pecans fill your kitchen as you transform ordinary ingredients into an extraordinary treat. Whether you enjoy them on their own or share them with loved ones, these cookies will surely bring a smile to your face.
COCONUT-PECAN COOKIES
This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.
Provided by thedailygourmet
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 20m
Yield 36
Number Of Ingredients 9
Steps:
- Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 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.
- Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
- Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
- 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.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 12.5 g, Cholesterol 18.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 75.1 mg, Sugar 6.6 g
CHEWY COCONUT COOKIES
Lots of coconut and sugar make these cookies chewy and delicious.
Provided by N. Hoff
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 50m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
- In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 11.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 62.5 mg, Sugar 6.8 g
CHEWY COCONUT-PECAN COOKIES RECIPE - (4.7/5)
Provided by msippigrl
Number Of Ingredients 10
Steps:
- In a mixing bowl, stir together the flour, salt, and baking soda. Set aside. In another mixing bowl and using a hand mixer, beat together the butter and both sugars until creamy. Beat in the egg and vanilla until fluffy. Add the flour mixture to the creamed mixture and stir until well combined. Fold in the coconut and pecans. Lightly cover the bowl of dough and put in the freezer for about 20 minutes. (Rolling into balls will be easier.) Preheat oven to 350°F. Roll dough into 1-inch balls and place about 2 inches apart on an ungreased baking sheet. Bake for 9 to 12 minutes, or until set. They will look a bit undercooked and won't be brown. (If you bake them until they begin to brown, the cookies will turn out crispy instead of chewy.) Let stand on baking sheet for 1 minute, then carefully transfer cookies with a flat metal spatula to a wire rack to cool. Note: These cookies spread out to almost flat when they bake, that's the way they should be because they don't have any baking powder in them. *Most flaked coconut has long strands that I didn't want in the cookies so I pulsed it in the food processor using the steel blade until desired size.
Tips:
- Use room-temperature butter: This will help the cookies spread and bake evenly.
- Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
- Use a cookie scoop to drop the dough onto the baking sheet: This will help the cookies be uniform in size and shape.
- Bake the cookies until the edges are golden brown and the centers are set: Overbaking will result in dry, crumbly cookies.
Conclusion:
These chewy coconut pecan cookies are packed with flavor. The combination of shredded coconut, chopped pecans, and vanilla extract makes these cookies irresistible. They're the perfect treat for any occasion, and they're sure to be a hit with everyone who tries them. Give them a try today and see for yourself how delicious they are!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
