Buttery Coconut Pecan Cookies
These crisp, buttery cookies are bursting with the flavors of toasted coconut and crunchy pecans. Bake up a batch for a delightful sweet treat that's perfect for sharing.
Instructions
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1
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 5-7 minutes. Beat in the egg.
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2
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture and mix until just combined. Fold in 2 cups of the shredded coconut.
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3
Divide the dough in half and shape each half into a 7-inch long log. Roll the logs in the remaining 1 cup of shredded coconut. Wrap the logs tightly in waxed paper and refrigerate for 1 hour or until firm.
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4
Preheat the oven to 325°F. Unwrap the dough logs and slice into 1/4-inch thick rounds. Place the rounds 3 inches apart on ungreased baking sheets. Top each cookie with a pecan half.
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5
Bake for 20-25 minutes, or until the cookies are lightly browned. Allow the cookies to cool on the baking sheets for 2-3 minutes before transferring them to wire racks to cool completely.
Nutrition Information
Per serving (based on 24 servings)
Nutrition information is automatically calculated and should be considered an estimate.
