Coconut-Pecan Cookies

Recipe View Toast the Coconut and Pecans: In a small, dry skillet over medium-low heat, toast the coconut flakes and chopped pecans in batches until lightly golden and fragrant. Stir frequently to prevent burning. This should take about 3-5 minutes per batch. Set aside to cool.

Recipe View Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. (5 minutes)

Recipe View Cream the Butter and Sugars: In a large bowl, using an electric mixer, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. This may take 3-5 minutes.

Recipe View Incorporate Wet Ingredients: Add the egg and vanilla extract to the creamed mixture. Beat until well combined, about 1-2 minutes.

Recipe View Combine Dry and Wet: In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Recipe View Add Nuts and Coconut: Gently fold in the toasted pecans and coconut flakes until evenly distributed throughout the dough.

Recipe View Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. (2 minutes)

Recipe View Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. (10-12 minutes)

Recipe View Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. (5 minutes)