Chewy Coconut Pecan Cookies Recipe 475 Food

CHEWY COCONUT-PECAN COOKIES RECIPE - (4.7/5)

Steps:

• In a mixing bowl, stir together the flour, salt, and baking soda. Set aside. In another mixing bowl and using a hand mixer, beat together the butter and both sugars until creamy. Beat in the egg and vanilla until fluffy. Add the flour mixture to the creamed mixture and stir until well combined. Fold in the coconut and pecans. Lightly cover the bowl of dough and put in the freezer for about 20 minutes. (Rolling into balls will be easier.) Preheat oven to 350°F. Roll dough into 1-inch balls and place about 2 inches apart on an ungreased baking sheet. Bake for 9 to 12 minutes, or until set. They will look a bit undercooked and won't be brown. (If you bake them until they begin to brown, the cookies will turn out crispy instead of chewy.) Let stand on baking sheet for 1 minute, then carefully transfer cookies with a flat metal spatula to a wire rack to cool. Note: These cookies spread out to almost flat when they bake, that's the way they should be because they don't have any baking powder in them. *Most flaked coconut has long strands that I didn't want in the cookies so I pulsed it in the food processor using the steel blade until desired size.

CHEWY CRISPY COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined.
• Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

COCONUT PECAN COOKIES

Steps:

• Cream the butter and both sugars.
• Add eggs and vanilla.
• Mix together with flour, salt, baking powder, and soda.
• Add coconut flakes and pecans.
• Roll into balls and (flatten for thinner) place apart on a cookie sheet.
• Bake for 15 minutes at 350 degrees.
• Makes 48 large cookies.

COCONUT-PECAN COOKIES

Steps:

• Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
• Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
• Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

CHEWY PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugars. Beat in the eggs, milk and vanilla. Combine the flour, cinnamon, baking soda, salt and pie spice; add to creamed mixture and mix well. Stir in the oats, raisins and nuts; mix well. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until light golden brown. Remove to wire racks to cool.

CHEWY COCONUT COOKIES

Steps:

• In large mixing bowl, cream butter, shortening, and sugar until fluffy, about 2 minutes.
• Add eggs one at a time, mixing well.
• Gradually add water and vanilla.
• Sift together dry ingredients (flour, baking soda, baking powder, salt), and add to batter.
• Fold in coconut, then cover and refrigerate dough for at least 3 hours; this is a very sticky dough.
• Shape dough into 1 inch balls and place 2 inches apart on baking sheet that has been lined with parchment paper (or greased).
• Flatten dough using a fork, the back of a metal spoon, or your fingertips--this dough is very sticky--dip the fork, spoon, or fingertips in a bit of flour before you flatten each cookie.
• Bake at 400 degrees for 8-10 minutes, or until lightly browned.
• Cool for 2 minutes before removing to wire rack.
• Store in airtight container at room temperature, or freeze for future enjoyment!

CHEWY COCONUT COOKIES

Steps:

• -Preheat oven to 350.
• -In a separate bowl, mix together flour, baking soda, salt and set aside.
• -In a separate bowl cream butter and sugars together.
• -Add the egg and mix well.
• -Combine the flour mixture with the sugar mixture.
• -Add coconut and vanilla.
• Bake for 8-10,
• Times may vary due to different ovens.

CHEWY COCONUT COOKIES

Steps:

• Heat oven to 350 degrees.
• Prepare two baking sheets by lining with parchment.
• In a medium bowl, sift together both flours, baking soda, baking powder, and salt.
• In another bowl, use a mixer to combine the butter, both sugars, egg, and vanilla extract.
• Slowly add the flour mixture to the sugar mixture.
• Add the coconut and mix well.
• Make balls of dough using one teaspoonful per cookie, and place onto parchment lined baking sheets.
• Press slightly to flatten. These will spread out thinly.
• Bake for 8 minutes.
• Remove from baking sheet to cool.

LOADED COCONUT PECAN COOKIES

Steps:

• Cream butter and sugar together in large bowl. Mix in egg and vanilla.
• Mix in 1 cup coconut, saving the other 3/4 cup for later use.
• Combine flour, pecans, and baking soda in small bowl. Mix into coconut mixture.
• Once well mixed, sprinkle remaining 3/4 cup coconut on work surface.
• Divide dough into 3 parts and form into rolls, about 1 1/2 inches in diameter.
• Roll dough in coconut until coated.
• Wrap in plastic wrap and chill until firm, at least 1 hour. (dough can be frozen up to 6 weeks).
• Cut rolls into 1/4 inch thick slices and place on ungreased cookie sheet.
• Bake at 350 degrees for 13-15 minutes. My oven takes 15.
• Cool and enjoy!