Hot Buttered Baking . . . Toasted Coconut Pecan Cookies
As the weather gets cooler, many of us start to crave fall flavors and comfort food.
My toasted coconut pecan cookies make me feel like I’m huddled up next to a fire at a remote cabin, staring outside at the changing colors of the leaves.
There’s something about the toasted flavor of the coconut with the nuttiness of the pecan that makes this cookie a hearty treat.
To kick up the coconut flavor, add a teaspoon of coconut extract.
Toasted Coconut Pecan Cookies
- 1 cup butter, softened
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups quick-cooking oats
- 1 ½ cups flaked coconut, toasted
- ¾ cup pecans, chopped
Toasting the Coconut:
- Preheat your oven to 325 degrees.
- Spread the coconut flakes on a baking sheet in a thin layer.
- Toast the coconut flakes for 5 to 10 minutes. After a few minutes, stir the coconut flakes to ensure an even color. (Note: the sweetened flakes will take less time to toast than unsweetened flakes).
- Once lightly browned, remove from oven and cool.
- In a large bowl, cream the butter and sugars until light and fluffy.
- Mix in the eggs and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda and salt.
- Gradually add the flour mixture to the butter mixture.
- Mix in the oats, coconut and pecans.
- Drop the dough by rounded tablespoonfuls onto greased baking sheets.
- Bake at 375 degrees for 10 to 11 minutes or until golden brown.
- Cool for 2 to 3 minutes before removing to wire racks to cool.