Combining the rich flavors of toasted coconut and crunchy pecans, this cookie recipe offers a chewy texture and a burst of nutty sweetness that will transport your taste buds straight to a sunny beach.
Ingredients
Scale:
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
½ cup chopped pecans, toasted
Instructions
Preheat your oven: Set your oven to 350°F (175°C) to prepare for baking.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.
Cream the butter and sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla: Beat in the egg and vanilla extract until well combined.
Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined.
Fold in the toppings: Gently fold in the shredded coconut and toasted pecans with a spatula.
Portion the dough: Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake: Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown.
Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
