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Best Coconut Pecan Cookies Recipe

Best Coconut Pecan Cookies Recipe

With this recipe from Betty Matthews, baking Christmas sweets has never been easier. "I gave cookies to friends every year, and these are a favorite," writes the South Haven, Michigan baker. Freeze the dough in logs, then slice and bake the crisp buttery cookies when you need them.
TOTAL TIME: Prep: 30 min. + freezing Bake: 20 min./batch + cooling YIELD:54 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups flaked coconut, divided
  • Pecan halves

Directions

  • 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in 2 cups coconut. Shape into six 2-in.-diameter logs. Roll in remaining coconut. Wrap in plastic wrap. Freeze for up to 3 months.
  • 2. Unwrap dough; cut into 1/4-in. slices. Place 3 in. apart on ungreased baking sheets. Place a pecan half in the center of each. Bake at 325° for 20-25 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely. Yield: 4-1/2 dozen.

Nutritional Facts

1 cookie equals 100 calories, 6 g fat (4 g saturated fat), 13 mg cholesterol, 83 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.