Coconut Pecan Cookies
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Contributing Editor: Julia Hampton of Sprinkled with Jules[/text_output][columnize]
[dropcap] W [/dropcap]ith the holiday season upon us, most of us begin to cling to our traditions, whatever they may be. For some it’s the day they’re allowed to put up holiday decorations, or the specific dishes served at Thanksgiving, or a special movie they watch every year. For our family it’s pajamas.
Growing up, on every night of Christmas Eve we were allowed to open one present. And every year it was the same: pajamas. We would all get a new pair of pajamas the night before Christmas, and hurry to change into them immediately, ready to break them in. Even my parents got new pajamas, and I’m sure seeing all 9 of us in our pajamas like that was a sight to see. Unfortunately I have no pictures to prove it.
We all knew what was going to be in those presents that we opened, but I looked forward to it every year. It was a quirky tradition of my family’s that I plan on continuing with my own someday.
Fast forward a few years, and all of my 6 siblings are moved away, spread across California, Utah, Colorado, and now Florida. Some have started their own families, and their own traditions. So while our pajama tradition is a thing of the past, and now a precious memory, I’m looking for new traditions in this transition period of the in-between. All the children have grown up, but I haven’t quite started my own family yet.
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What better tradition for a baking enthusiast than cookies? This is the cookie season if there ever was one! Baking cookies is such a timeless tradition. I love that it can bring people together in the kitchen and create memories. Not only do I plan on making cookies for my loved ones, but I love to give cookies away as gifts as well.
This particular cookie uses one of the most classic flavors of the season-pecans. They’re full of buttery flavor, toasted pecans, and shredded coconut. Maybe an unusual pair, but the flavor is extraordinary. This Christmas Eve, I may not be in new pajamas but I will be making cookies.
The pecans are toasted in the oven first. I deem this step necessary to create the rich buttery, nutty flavor. The cookie dough easily comes together and does not require any chilling time. Perfect to whip up with everyone around-no waiting time!
They bake until almost done, and are removed from the oven a little early. The cookies are left on the cookie sheet to cool completely, which finishes cooking the under-baked center to chewy perfection, while leaving the edges slightly crispy. Makes about 3 dozen.
- 2 sticks (1 cup) butter, room temperature
- 1 cup brown sugar
- 1/3 cup white sugar
- 1 T. vanilla
- 1 large egg
- 2 cups all purpose flour
- 1 tea. salt
- 1 tea. baking soda
- 1 cup toasted pecans, roughly chopped
- 1 1/2 cup shredded coconut
- Preheat oven to 350 F.
- Spread pecans across a baking sheet, and toast for 6-8 minutes, stirring once or twice, until pecans smell toasted.
- Transfer pecans to a cutting board, and roughly chop to the size you prefer.
- In a large bowl, cream together butter and sugars until light and fluffy.
- Add vanilla and egg, and beat to combine.
- In a separate bowl, stir together the flour, salt, and baking soda.
- Slowly mix the flour mixture into the butter mixture until fully incorporated.
- Gently stir in the pecans and coconut flakes.
- On a cookie sheet lined with parchment paper, scoop dough by the tablespoonful. No need to roll into balls.
- Bake 10-12 minutes, or until they are no longer wet looking, but still look slightly under baked.
- Remove from oven and let them cool completely on the cookie sheet to finish baking the centers. Store in an airtight container. Enjoy!
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Meet Julia Hampton
Julia is the self-taught baker and blogger behind the blog Sprinkled with Jules. She is a California grown twenty something, full time student, part time office assistant, and lover of dogs and all things elephant. Julia longs to create recipes and traditions that can be a part of her family and that she can one day pass down to her future generations.
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I would never think to pair these two ingredients together, but these cookies sound delicious! I’ll be adding them to my to-bake list, for sure! Thank you for sharing with us, Julia!
Thanks Emily, it was my pleasure! Definitely an unlikely duo, but they work great together!
What a great story. We get new holiday-themed pjs every year. It’s one of my favorite traditions. These cookies look amazing.
I’m excited to try this cookie recipe. I was wondering if the shredded coconut is sweetened or unsweetened. Thanks.
Hi Judy, thanks for visiting us. I checked with Julia and she uses sweetened coconut (but you can use unsweetened if desired). We hope you enjoy the recipe and let us know how it turns out! Thank you and happy holidays!