OK, I gotta pat myself on the back for this one, it’s a winner! There are these coconut pecan cookies in some grocery stores that are AWESOME, and I really wanted to make a clone of them, from scratch without all the weird ingredients that are usually found in mass produced food. Wanna know what? I think I nailed it in one try!
This is a chewy cookie with crisp edges, it is heaven, at least to me anyway. They are “slap ‘yo mama good”, don’t really slap your mother, just make her these cookies and you’ll become her favorite kid!
Get your stuff, and pretend that you see almond extract in this photo….
get your electric mixer, and I’m going to show you that you don’t need a $300 mixer to make cookies, heck if you wanted to go really old school, you could use a wooden spoon! With your mixer cream the butter and sugars for a few minutes until light and fluffy, scraping the bowl as needed.
add the egg and the extracts and beat again to combine.
In a separate bowl or in a sifter, combine flour, baking soda, and salt. Mix thoroughly and add to the butter sugar mixture.
Mix it up, just until combined, don’t over beat, we aint makin’ bread here!
Add the toasted pecans, you did toast them right? don’t skip this step, they are usually kind of stale after sitting on the store shelf, and since you practically had to sell a kidney to buy them, you want them to taste great! Just place them on a cookie sheet in the preheated oven for 5-7 minutes, until they smell nutty and toasty.
Give them a rough chop, I like big chunks. Dump them in the batter. Add the coconut, a whole bunch, you’ll want it lightly packed into the measuring cup.
Stir it up.
Now resist eating it with a spoon!
now you can bake them right off and they will be super fantastic, but if you are patient and let the dough age in the fridge overnight, you will be rewarded with even MORE flavor, trust me, it’s worth it! You can bake a couple now if you can’t wait, and then cook the rest tomorrow, if you can wait that long.
bake at 350 for 10-12 minutes or until lightly browned and no longer look wet in the middle. And this is what you get.
Now go make some!
- 2 sticks (1 cup, or 8oz.) softened butter
- 2/3 cup lightly packed brown sugar
- 2/3 cup white granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon butter flavoring
- ¼ teaspoon almond extract
- 1 egg
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt (if using salted butter omit added salt)
- 1 rounded cup toasted pecans chopped
- 3 cups coconut lightly packed into cup (sweetened, from the baking aisle)
- Preheat oven to 350 degrees
- Cream butter and sugars until light and fluffy. Add flavorings and extracts, along with the egg,
- and beat to combine.
- In a separate bowl or sifter, combine flour, baking soda, and salt. Mix to combine. Add to the
- creamed mixture and mix just to combine. Stir in pecans and coconut.
- For best flavor age the dough overnight in the refrigerator. When ready to bake scoop by
- rounded tablespoon onto ungreased or parchment lined cookie sheet. Bake 10-12 minutes or
- until they no longer look wet in the middle and are lightly browned. Let cool on sheet for 5
- minutes and then remove to cooling rack.