These cookies packed with toasted coconut, pecan, and dark chocolate have crisp edges, chewy centers and irresistible flavor.
Course Dessert
Cuisine American
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Total Time 25 minutesmins
Servings 24cookies
Calories 243
Author Annalise
Ingredients
3/4cupunsalted butter(170 grams), softened to room temperature
1/2cupgranulated sugar(100 grams)
1cuplight or dark brown sugar(215 grams)
2large eggs
1teaspoonvanilla extract
2 1/2cupall-purpose flour(300 grams)
1teaspoonbaking soda
1/2teaspoonsalt
1cupsweetened shredded coconut(85 grams)
1cupbittersweet chocolate chips or chopped chocolate(170 grams)
1cuppecans(113 grams), chopped
Instructions
Preheat oven to 375°F. Spread the coconut on an ungreased sheet pan. Place in the oven and toast one to two minutes at a time, stirring to promote even toasting, until golden in color. Keep your eyes on the coconut, it can burn quickly. Remove from oven and let cool.
Line another sheet pan with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter, brown sugar, and sugar on medium high speed until light and creamy, about 3 to 5 minutes. Add the eggs one at a time, mixing after each. Add the vanilla.
In another bowl, mix together the flour, baking soda, and salt. Add to the mixer and mix on low until combined. Add the shredded coconut, chocolate chips, and pecans.
Spoon by tablespoons onto the prepared sheet pan. Bake until golden, about 10-12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.