Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups sweetened shredded coconut
1 cup chopped pecans, lightly toasted
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
Fold in shredded coconut and toasted pecans using a spatula or on low speed.
Scoop dough into 1½ tablespoon-sized balls and place them 2 inches apart on prepared baking sheets.
Bake for 10–12 minutes, or until the edges are golden and centers are just set.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, toast the shredded coconut along with the pecans before folding them into the dough.
Chill dough for 30 minutes before baking if you prefer thicker cookies.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 13g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg