Description
Coconut Pecan Cookies are a delightful treat that combines the rich flavor of brown butter, the crunch of pecans, and the sweetness of shredded coconut.
Ingredients
Scale
- ½ cup (113.5 g) unsalted butter browned and cooled
- 1⅓ cups (166.67 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- ¾ cup (150 g) brown sugar light or dark, packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ⅔ cup (62 g) unsweetened shredded coconut
- ⅔ cup (72.67 g) chopped pecans
Instructions
- Preheat the oven to 350°F/177°C and line a large baking sheet with parchment paper.
- In a small/medium non-stick skillet, cook the butter over medium/low heat while stirring constantly with a rubber spatula. Remove from heat when it smells nutty and tan bits start to form.
- Transfer it to a large heatproof bowl and let it cool to room temperature.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and cardamom.
- Once the brown butter has cooled, mix in the brown sugar well. Stir in the egg and vanilla extract.
- Stir the dry ingredients into the wet ingredients until no flour streaks remain. Mix in the coconut and pecans.
- Place large scoops of cookie dough on the baking sheet about 2 inches apart.
- Bake until the edges start to tan lightly, about 9-12 minutes.
- Let the cookies cool on the pan until they are firm enough to transfer to a cooling rack.
- Enjoy!
Notes
- Make sure the butter doesn’t burn while browning.
- Chilling the brown butter can help speed up the cooling process but keep an eye on it.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg