Coconut Pecan Cookies

Presented by Brandi Jones, Honey Butter Bakery


  1. itemprop="ingredients">2 sticks (1 cup, or 8oz.) softened butter
  2. itemprop="ingredients">2/3 cup lightly packed brown sugar
  3. itemprop="ingredients">2/3 cup white granulated sugar
  4. itemprop="ingredients">2 teaspoons vanilla extract
  5. itemprop="ingredients">½ teaspoon butter flavoring
  6. itemprop="ingredients">¼ teaspoon almond extract
  7. itemprop="ingredients">1 egg
  8. itemprop="ingredients">2 cups all purpose flour
  9. itemprop="ingredients">1 teaspoon baking soda
  10. itemprop="ingredients">½ teaspoon salt (if using salted butter omit added salt)
  11. itemprop="ingredients">1 rounded cup toasted pecans chopped
  12. itemprop="ingredients">3 cups coconut lightly packed into cup (sweetened, from the baking aisle)
  13. itemprop="ingredients">Preheat oven to 350 degrees
  14. itemprop="ingredients">Cream butter and sugars until light and fluffy. Add flavorings and extracts, along with the egg,
  15. itemprop="ingredients">and beat to combine.
  16. itemprop="ingredients">In a separate bowl or sifter, combine flour, baking soda, and salt. Mix to combine. Add to the
  17. itemprop="ingredients">creamed mixture and mix just to combine. Stir in pecans and coconut.
  18. itemprop="ingredients">For best flavor age the dough overnight in the refrigerator. When ready to bake scoop by
  19. itemprop="ingredients">rounded tablespoon onto ungreased or parchment lined cookie sheet. Bake 10-12 minutes or
  20. itemprop="ingredients">until they no longer look wet in the middle and are lightly browned. Let cool on sheet for 5
  21. itemprop="ingredients">minutes and then remove to cooling rack.