Best Coconut Pecan Cookies
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min./batch + cooling
YIELD: 4-1/2 dozen.
I gave cookies to friends every year, and these are a favorite. Freeze the dough in logs, then slice and bake the crisp, buttery, coconut pecan cookies when you need them. —Betty Matthews, South Haven, Michigan
Ingredients
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1 cup butter, softened
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1 cup sugar
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1 large egg, room temperature
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2-1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3 cups sweetened shredded coconut, divided
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Pecan halves
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in 2 cups coconut.
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2.
Divide dough in half; shape each into a 7-in. long roll. Roll in remaining coconut. Wrap tightly in waxed paper; refrigerate 1 hour or until firm.
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3.
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.
Nutrition Facts
1 cookie: 100 calories, 6g fat (4g saturated fat), 13mg cholesterol, 83mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 1g protein.
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