Simple Cuisine Menu Coconut-Pecan Cookies

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Coconut-Pecan Cookies

"This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do now not add salt to this recipe, as I think with salted butter enough salt is gift."

Ingredients :

1 cup coconut flakes
half of cup chopped pecans
1 cup butter, softened
2/three cup gently packed brown sugar
2/3 cup white sugar
1 egg
2 teaspoons vanilla extract
2 cups all-reason flour
1 teaspoon baking soda

Instructions :

Prep : 10M	Cook : 36M	Ready in : 20M

Heat a small skillet over medium-low warmth. Toast coconut flakes and pecans in batches until lightly browned and aromatic, approximately three minutes.
Preheat the oven to 350 stages F (one hundred seventy five tiers C). Line a baking sheet with parchment paper.
Cream butter, brown sugar, and white sugar together in a bowl the use of an electric mixer till light and fluffy. Mix in egg and vanilla extract. Beat to combine.
Combine flour and baking soda in a bowl. Add to butter aggregate and blend until just blended. Stir in toasted pecans and coconut.
Place scoops of dough on the prepared baking sheet the use of a 1 1/2-tablespoon spring-hinged scoop.
Bake within the preheated oven until gently browned, 10 to 12 minutes. Cool on baking sheet for five minutes. Carefully take away from baking sheet and switch to a cooling rack.

Notes :

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