Ingredients and Weight:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans
Preparation Time:
15 minutes
Cooking Time:
10-12 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Beat in the egg one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the coconut and pecans.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on a wire rack before serving.
Nutritional Information:
(Per cookie)
- Calories: 150
- Fat: 8g
- Saturated fat: 5g
- Cholesterol: 25mg
- Sodium: 70mg
- Carbohydrates: 18g
- Protein: 2g
Dish Characteristics:
- Chewy and soft
- Sweet and nutty flavor
- Perfect for dessert or a sweet snack
User Comments:
- "These cookies were a hit at my party! They were so easy to make and they tasted delicious." - Emily
- "I love the combination of coconut and pecans in these cookies. They're the perfect balance of sweet and crunchy." - Jessica
- "These cookies are always a crowd-pleaser. I've made them several times and they've never disappointed." - Mike
Special Precautions and Tips:
- Make sure to use softened butter, not melted butter.
- Do not overmix the dough, as this will make the cookies tough.
- If you don't have sweetened flaked coconut, you can use unsweetened coconut and add an extra tablespoon of sugar to the dough.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
