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Add the following ingredients to a bowl: butter, brown sugar, white, sugar, eggs, and vanilla extract. Mix well until completely combined. In a separate bowl, add the dry ingredients: all-purpose flour, cinnamon, salt, and baking soda. Mix and then gradually add to your bowl of wet ingredients, mixing as you go.
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Fold in the coconut and pecans. Lightly cover the bowl of dough and put in the freezer for about 20 minutes. (Rolling into balls will be easier.) Preheat oven to 350°F. Roll dough into 1-inch balls and place about 2 inches apart on an ungreased baking sheet. Bake for 9 to 12 minutes, or until set.
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Cream butter and brown sugar at high speed for 3 minutes until light and fluffy. ½ cup unsalted butter / 112 g + ¾ cup light brown sugar / 170 g. Add egg and vanilla extract and stir well to combine. 1 large egg + 1 teaspoon vanilla extract. Mix flour, baking soda, salt, and about ½ of the coconut flakes in a separate bowl.
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Step 3: Add in the flour, nutmeg, cinnamon, salt, and baking soda. Mix until just combined. Add the shredded coconut and chopped pecans and stir until combined. Step 4: Using a medium cookie scoop or your hands, roll the dough into 1 ½ tablespoon sized balls and place on the prepared baking sheets, about 3 inches apart.
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Pour in the chopped pecans and shredded coconut into the bowl. Pour the dry ingredients into the large bowl and mix all the ingredients together. Add the coconut flakes and the pecans to the mixture and mix well. Scoop the cookie dough onto the prepared baking sheet. Bake for 8-10 minutes and slightly golden brown.
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Instructions. Preheat oven to 350 degrees. To the bowl of a stand-mixer or a large bowl, add butter, brown sugar and granulated sugar and beat until light and fluffy. Mix in the egg, coconut and the vanilla. On low speed mix in the flour, baking soda, baking powder and salt. Add the chopped pecans.
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Preheat oven to 180c (350f) and prepare a baking sheet with parchment paper. Use a cookie scooper to scoop out the cookies or scoop the cookies with a tbsp, 1 ½ tablespoon at a time. Place the cookie dough balls onto a parchment paper -lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
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Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy.
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Mix until well combined. Scrape the bowl again. Cream the butter, brown sugar, kosher salt and baking soda until light and fluffy. Scrape the bowl and add the whole egg, egg yolk and vanilla and mix again. The cookie dough before the flour, coconut and pecans are added.
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Toast the pecans in the oven for 4-5 minutes. Combine the dry ingredients in a mixing bowl. Mix the liquid ingredients together in a separate large bowl (using an electric mixer or by hand). Bring the flour mixture and liquid ingredients together to make the cookie dough. Stir in the coconut and toasted pecans!
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Preheat the oven to 350℉ and line two large baking sheets with parchment paper. Toast the pecans and coconut flakes in a large pan over medium heat until lightly browned and fragrant. Transfer to a plate to cool completely. In a bowl, whisk together the flour, salt, baking soda and cinnamon and set aside.
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In a separate, large bowl, combine flour with the other dry ingredients, including the baking powder, baking soda, and salt. Add the flour mixture to the batter and mix together until a soft dough forms. Add the coconut and chopped pecans and mix them in until evenly distributed.
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shredded coconut. chopped pecans. Start by preheating the oven to 350°F. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Then, add the egg and vanilla and beat until smooth. Add the flour, cornstarch, and baking soda to the bowl and mix well.
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Add the all-purpose flour, baking soda, and kosher salt. Beat until incorporated. Stop the mixer and scrape down the sides of the bowl with a spatula. Add the chopped pecans and the shredded coconut. Mix until just combined. Use a small cookie scoop to scoop 8 cookies onto the prepared sheet pan.
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Step 3: Add in egg and vanilla extract and mix for 20 seconds to combine. Step 4: Pour in the dry ingredients in two half batches, and mix just until combined. Step 5: Pour in the shredded coconut and pecans and mix for 15 seconds to combine. Use your hands to form the dough into a large ball.
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Mix just until incorporated. Dough will form. Add coconut, then pecans. Again, being careful not to over mix. Using a cookie scoop or spoon, spoon out 1" balls and place approximately 1" apart on lined baking sheet. Do not roll the balls to avoid overworking the butter. Bake in preheated oven for 9-11 minutes.