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COCONUT PECAN COOKIES

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Cook: 10 - 12 minutes

COCONUT PECAN COOKIES

Crispy on the outside, soft on the inside. Studded with crunchy pecan nuts and shredded coconut, these little cookies make the perfect holiday treat!

  • ½ cup salted butter, softened, or margarine
  • 1 cup sugar
  • ½ teaspoon baking soda
  • 2 eggs
  • ½ cup sour cream or Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 cups shredded coconut
  • 1 cup pecan nuts, chopped

Preheat the oven to 180ºC.
In a mixing bowl, add the butter and beat with an electric mixer on medium speed for 30 seconds.
Add the sugar and baking soda and continue mixing until well combined.
Stir in the yogurt, eggs and vanilla.
Add the flour and use the mixer to mix it in.
Stir in the shredded coconut and pecan nuts with a spatula.
Drop dough with a teaspoon, 2 inches apart onto ungreased baking sheets.
Bake for 10 to 12 minutes or until golden brown.

Tips:
Make sure to pulse the pecan nuts in a food processor a few times. BUT keep in mind, you don’t want them to be too fine.
If the mixture is too thick, you can use a wooden spoon or spatula to mix in the nuts and coconut.
Feel free to use other mix-ins to make the cookies your own!
Store coconut pecan cookies in an airtight container at room temperature for 3 days or wait to fully cool down and store in the freezer in an airtight container or freezer bag for 3 months.

Recipe and photo: Amanda Conradie

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