Coconut pecan cookies Recipe – Learn like a Pro:- Without any reservations, you are free to indulge in the lovely mix of coconut and pecans when you have these irresistible cookies in your possession. In addition to having a crisp exterior that gives way to a chewy and soft interior that is bursting with flavour, they also feature a satisfyingly chewy and soft interior.
Coconut pecan cookies Recipe – Learn like a Pro
Because these cookies are adaptable to every occasion, you can rest assured that they will quickly become a favourite among all of the members of your family and the people in your intimate circle of acquaintances.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups shredded coconut
- 1 cup chopped pecans
Also see : Best Tropical Smoothie – Delicious Recipe Ever
Instructions
Line a baking sheet with parchment paper and preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). The butter that has been softened, the granulated sugar, and the brown sugar should be creamed together in a large mixing bowl until the mixture is fluffy and light.
One egg at a time, beat in the eggs until they are completely incorporated. Extract of vanilla should be stirred in. The flour, baking soda, and salt should be mixed together in a separate basin using a sifter. Mix the dry ingredients into the wet ingredients in a slow and steady manner until they are almost completely incorporated.
The shredded coconut and chopped pecans should be folded into the dough until they are spread equally throughout the dough. You should drop rounded teaspoons of dough onto the baking sheet that has been prepared, leaving about two inches of space between each one.
You should bake it in an oven that has been warmed for ten to twelve minutes, or until the edges are golden brown. The cookies should be allowed to cool for a few minutes on the baking sheet before being moved to a wire rack to finish cooling entirely.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Total Fat: 10 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Cholesterol: 30 mg
- Sodium: 100 mg
- Total Carbohydrates: 21 g
- Dietary Fiber: 1 g
- Sugars: 14 g
- Protein: 2 g
Tips
To ensure that your butter is easily creamed, make sure that it has been softened to room temperature. Toasting the pecans before cutting them and adding them to the dough will offer an additional layer of flavour. To achieve a chewier texture, slightly underbake the cookies and allow them to cool completely on the baking sheet.
This will give you the desired texture. Place any cookies that are left over in a container that is airtight and store them at room temperature for up to a week.
FAQ
Q.1) Can I use salted butter instead of unsalted?
Yes, you are able to use salted butter; but, in order to have a more balanced flavour, you might wish to limit the quantity of salt that is added to the dish.
Q.2) Can I freeze the cookie dough?
There is no problem with freezing the cookie dough. Place the balls on a baking sheet that has been prepared with parchment paper after you have formed them into balls. Transfer the dough balls to a freezer bag or container once they have been frozen until they have solidified.
When you are ready to bake, simply place the frozen dough balls on a baking sheet and bake them according to the instructions but add a few of minutes to the total amount of time that they are in the oven.
Q.3) Can I substitute the pecans with another nut?
To answer your question, you can use walnuts, almonds, or any other type of nut that you want in place of the pecans. Always be sure to chop them to a size that is comparable to that of the pecans.
