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.