Coconut Pecan Cookies (No Chill)

Name: Coconut Pecan Cookies (No Chill)
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: ½ cup Butter (½ cup salted butter); ½ cup Light Brown Sugar (½ cup light or dark brown sugar); ¼ cup Granulated Sugar (¼ cup white sugar (63g)); 1 piece Egg (1 large egg); 1 tsp Vanilla (1 teaspoon vanilla extract or vanilla bean paste); 1 ¾ cup All-Purpose Flour (1¾ cups all purpose white flour* (* See notes for measuring flour)); ½ tsp Bicarbonate of Soda (½ teaspoon baking soda); 1 tsp Cornstarch (1 teaspoon cornstarch); ½ cup Pecans (½ cup chopped pecans); 0.2 cup Coconut Flakes (⅕ cup sweetened shredded coconut); ½ cup White Chocolate Chip (½ cup (optional but recommended) white chocolate chips or white chocolate chunks) — optional

Coconut Pecan Cookies (No Chill) - Dessert,Snack (American)

30 minAmerican

Servings12

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Vegetarian
Pescatarian
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Steps

1Preheat the oven to 350°F.
2Melt butter (about 30 seconds in microwave).
3In large bowl, add melted butter, brown sugar and white sugar. Beat until thoroughly combined.
4Add egg and vanilla extract (or vanilla bean paste). Beat until thoroughly combined.
5In separate bowl, mix dry ingredients (flour, baking soda and cornstarch).
6Add dry ingredients to wet ingredients and mix until dough forms.
7Add pecans, shredded coconut and white chocolate chips. Mix gently by hand or with a spoon.
8Roll dough into 12 evenly shaped, round dough balls and place on lined baking sheet (parchment paper or silicon mat/silpat). You can add a few extra toppings on your cookies if you desire (just lightly press them in).
9Bake 15-17 minutes at 350°F. If you make smaller cookies, reduce your baking time accordingly.
10Allow cookies to cool on the baking sheet for at least 10-15 minutes. Do not over bake. They will look fluffy and barely golden. Once they cool, they will be soft and delicious!
11Store in airtight container. These cookies also freeze well.