This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.
They were wonderfully crispy with a nice chew. I increased the pecans to a cup cause I love pecans. Will be a recipe I make often. ??
Read MoreThey were wonderfully crispy with a nice chew. I increased the pecans to a cup cause I love pecans. Will be a recipe I make often. ??
Cookies tasted great. I added 1\2 cup quick oats & chilled dough to prevent spreading. I also used teaspoon of dough for sheet pan. My oven is new so I had to lower temp to 325 degrees in order to get pretty light brown color.
Delicious! I didn't alter the ingredients at all; however, I whipped the butter and sugar together for 5 minutes before adding the egg and vanilla. This made for a crispy cookie, not chewy. These cookies are wonderful, and will be made again (and again).
This was a great recipe!! At first I thought I messed it up because my mix was a little crumbly. I used a tablespoon spring scoop to make my cookie balls (one whole and a half scoop per cookie) and put them right on the baking sheet in the shape of a ball. I baked the cookies for exactly 12 minutes until they turned light brown, let them cool on the baking sheet for 5 minutes then moved them to the cooling rack. They were puffy at first then deflated slightly. They turned out perfect and chewy with the crunch of the pecans. Toasting the coconut and pecans was the key to this recipe, it really brought out the flavor for sure! I used unsalted butter and did not add any salt to my recipe and they were fine. Very nice!!!!!!!!!!
Wow, the butter makes these so scrumptious. Even with only 6 scoops of batter to pan, they spread and touched each other. The first pan I had to divide them after baking. They are gooey, with a perfect marriage of coconut and pecan. This reminded me of how an old friend made her chocolate chip cookies: that 2nd stick of butter.
