Pecan Coconut Cookies
Indulge in the irresistible combination of pecans, coconut, and chocolate with these delicious cookies. Perfectly crispy on the outside and chewy on the inside, they're sure to be a hit with everyone!
Equipment
- - Mixing bowls for combining dry and wet ingredients
- - Baking sheets for baking the cookies
- - Wire racks for cooling the cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter-flavored shortening
- ½ cup butter softened
- ¾ cup brown sugar
- ¾ cup white sugar
- 2 eggs
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened flaked coconut
- 1 cup chopped pecans
- ¾ cup semisweet chocolate chips
- ¾ cup white chocolate chips
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a bowl, combine the flour, baking soda, and salt.
- In another bowl, beat together the shortening, softened butter, brown sugar, and white sugar until smooth.
- Beat in the eggs one at a time, then add the coconut extract and vanilla extract with the last egg.
- Gradually stir the flour mixture into the butter mixture until well combined.
- Fold in the sweetened flaked coconut, chopped pecans, semisweet chocolate chips, and white chocolate chips.
- Scoop up the dough by spoonfuls and roll into 1-inch balls. Place the balls 2 inches apart onto ungreased baking sheets. Flatten the dough balls slightly.
- Bake in the preheated oven until golden brown, about 10 to 12 minutes.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
These pecan coconut chocolate cookies are loaded with flavor and texture from the coconut flakes, chopped pecans, and both semisweet and white chocolate chips. Be sure to allow them to cool slightly on the baking sheets before transferring to wire racks to cool completely for the perfect texture.