Coconut Pecan Cookies
Coconut Pecan Cookies are an easy treat filled with a lot of flavor! They're made with brown butter, spices, shredded coconut and pecans.
Servings: 8 cookies
Calories: 380kcal
Equipment
- Small pan for browning butter
- Baking sheet
- Measuring spoons
- Mixing bowls
- Whisk
- Spatula
- Hand mixer or stand mixer with paddle attachment optional
- Large cookie scoop
- Wire cooling rack
Ingredients
- ½ cup (113.5 g) unsalted butter browned and cooled
- 1⅓ cups (166.67 g) all-purpose flour weighed in grams (recommended) or spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- ¾ cup (150 g) brown sugar light or dark, packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ⅔ cup (62 g) unsweetened shredded coconut
- ⅔ cup (72.67 g) chopped pecans
Instructions
- Preheat oven to 350°F/177°C and line a large baking sheet with parchment paper.
- In a small/medium non-stick skillet, cook the butter over medium/low heat while stirring constantly with a rubber spatula. When it smells nutty and tan bits start to form on the bottom of the pan, remove it from the heat.Transfer it to a large heatproof bowl and let it cool to room temperature (this can be sped up by placing it in the refrigerator, but keep an eye on it so it doesn't solidify).
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and cardamom.
- Once the brown butter has cooled, mix in the brown sugar really well. Stir in the egg and vanilla extract.
- Stir the dry ingredients into the wet ingredients until no flour streaks remain. Then, mix in the coconut and pecans.
- Place large scoops of cookie dough on a baking sheet about 2 inches apart. Bake until the edges start to tan lightly (9-12 minutes).
- Let the cookies cool on the pan until they're firm enough to transfer to a cooling rack. Enjoy!
Notes
Storage: Store cookies at room temperature in an airtight container for up to 1 week (place a slice of bread in the container to keep them softer longer). They can also be stored in the freezer for up to 1 month. Cookie dough can be stored in the refrigerator overnight or in the freezer for 1 week.
Nutrition: The provided nutrition information is an estimate, accuracy is not guaranteed.
Nutrition
Calories: 380kcal | Carbohydrates: 39g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 233mg | Potassium: 142mg | Fiber: 3g | Sugar: 21g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg
