If you are a fan of sweet cookies with the goodness of nutty and tropical flavours, then coconut pecan cookies should be your go-to treat. The flavour of these cookies, which perfectly combines nuts and coconut, will transport your taste buds to a tropical paradise.
These cookies are perfect for those who enjoy the rich, crunchy flavours of coconut and pecans!
These cookies are a perfect blend of flavour and texture. The rich and buttery flavour of the pecan perfectly complements the flavour of tropical coconut. They have a perfectly balanced texture of crispy on the edge and soft and chewy from the centre that melts in your mouth.
These cookies, with their irresistible combination of flavours, are sure to please anyone who has a sweet tooth. Apart from the indulgent flavour, one of the best things about these cookies is that they can fit any occasion, be it a housewarming party or a small gathering of your family. You can also put these cookies in your hampers for any festive season.
Why You Will Love This Recipe
- Flavour: The flavour of these cookies is a combination of the tropical sweetness of coconut and the rich, buttery flavour of pecans. The coconut adds a slightly sweet and fruity taste that blends perfectly with the rest of the ingredients. On the other hand, the pecan brings nutty, crunchy and buttery flavour to the cookies.
- Texture: These cookies have one of the textures that you can find in a cookie, with a crispy exterior and a chewy and soft interior that enhances the overall indulging experience.
- Easy: Making these cookies is really easy with just simple steps.
- Crowd pleaser: These cookies are a complete crowd-pleaser. Make these cookies for any of your upcoming occasions to impress your guests and family, and they will surely keep asking for more.
Important Ingredients Used in the Recipe
- Coconut: Coconut is the star ingredient of this recipe. It adds moisture and a chewy texture to the cookies. I have used shredded coconut for this recipe. You can also use desiccated coconut instead of shredded one.
- Pecan: Adding chopped pecans brings a really nice crunchiness to the cookies. It also adds a little bit of earthy and buttery flavour as well.
- Butter: It adds moisture and richness to the cookies. It also contributes to the cookies’ flavour and helps achieve texture. Use soft room-temperature butter for the best result.
- Egg: Eggs act as the binder and hold the ingredients together to create the dough. It also adds moisture to the cookies.
- Sugar: Castor sugar adds sweetness and helps in achieving the caramelized exterior of the cookies.
How to Make Coconut Pecan Cookies?
Preparations: Gather all the ingredients that are mentioned in the recipe box. Weigh them through a kitchen weighing scale. Line a baking tray with a silicon mat or butter paper. Also, preheat your oven to 180° C or 350°F (upper lower + lower rod + fan).
Creaming: In a bowl, add butter together with sugar and cream them until you get a pale and fluffy texture. Make sure that the butter is at room temperature so that the creaming process is a lot easier. Do not use cold or soft butter; otherwise, we won’t get the desired texture of the cookies.
Add liquids: Add in eggs and vanilla essence and mix again until you get a homogenous mixture.
Add dry ingredients: Sift in the dry ingredients, which are all-purpose flour, baking powder and salt. Sifting is really important in getting a smooth dough.
Make the dough: Mix everything together, then fold in the shredded coconut and chopped pecans, then mix everything together to make proper dough.
Shaping: Divide the dough into small balls weighing 50 g each. And roll it to get an oval-shaped dough. While rolling, if the dough is sticky, keep it in the refrigerator for a few minutes or add 1 tbsp of all-purpose flour and mix again. Coat the dough balls in shredded coconut and place them in the lined baking tray.
Baking: Bake them at 180° C or 350°F (upper lower + lower rod + fan) for 12 – 15 minutes or until the side of the cookies turns golden brown in colour. Let them cool down before consuming.
Chef’s Tips For The Recipe
Quick Tips For Creaming
Do not overdo the creaming process, or it may spread the cookies too much.
Cream butter and sugar properly. Beat them until they are pale and fluffy. It helps the cookies in getting softer and tender crumbs.
3-Fingers Rule
Leave three finger spaces in between the cookies so that they can spread properly and not stick to each other while baking.
How To Store Coconut Pecan Cookies?
You can store the baked cookies at room temperature for up to 1 week in an air-tight container.
You can store the unbaked dough in the freezer for at least 1 month. Make sure that you put it in the refrigerator before baking, and it may take a little bit more time to bake.
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Frequently Asked Questions
Yes, you can use other nuts, such as almonds, walnuts or macadamia nuts instead of pecans.
Although this recipe doesn’t need any chilling, you can still chill them for 10 – 15 minutes before baking.
You must have added too much liquid ingredients or butter into the recipe. Also, do not beat the butter and sugar too much; it may be one of the reasons for the cookies to spread too much.
You may have baked the cookies for too long. Bake them for 12 – 15 minutes only or until they turn golden brown in colour from the sides.
Line the baking tray with a silicon mat or butter paper to prevent the cookies from sticking to the baking tray.
Delicious Coconut and Pecan Cookies Recipe: Easy Homemade
If you are a fan of sweet cookies with the goodness of nutty and tropical flavours, then coconut pecan cookies should be your go-to treat. These cookies are the perfect combination of tropical coconut and crunchy pecans, creating a flavour that will take your taste buds to paradise.
- Total Time: 25 to 35 minutes
Ingredients
- 130 g All-purpose flour
- ½ tsp Baking powder
- ¼ tsp Salt
- 110 g Unsalted butter
- 150 g Sugar
- 20 g Egg
- 30 g Chopped pecans
- 20 g Shredded coconut
- ½ tsp Vanilla essence
Instructions
- Line a baking tray with a silicon mat or butter paper. Also, preheat your oven to 180° C or 350°F (upper lower + lower rod + fan).
- In a bowl, add butter together with sugar and cream them until you get a pale and fluffy texture.
- Add in eggs and vanilla essence and mix again until you get a homogenous mixture.
- Sift in the dry ingredients, which are all-purpose flour, baking powder and salt.
- Mix everything together, then fold in the shredded coconut and chopped pecans, then mix everything together to make proper dough.
- Divide the dough into small balls weighing 50 g each. And roll it and shape it into oval-shaped dough. While rolling, if the dough is sticky, keep it in the refrigerator for a few minutes or add 1 tbsp of all-purpose flour and mix again.
- Coat the dough balls in shredded coconut and place them in the lined baking tray. And bake them at 180° C or 350°F (upper lower + lower rod + fan) for 12 – 15 minutes or until the side of the cookies turns golden brown in colour.
- Let them cool down completely before serving.
- Prep Time: 15 to 20 minutes
- Cook Time: 12 to 15 minutes
