High Altitude Toasted Coconut Pecan Cookies
Thick, soft and chewy toasted coconut pecan cookies, frosted with vanilla buttercream and crunchy coconut flakes.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
Cookies
- 1 cup "natural" unsweetened coconut flakes
- 1 cup pecan halves
- ½ cup unsalted butter, melted
- ⅓ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- 2 ½ tsp vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp baking soda
Buttercream
- 1 recipe Vanilla Buttercream
- 1 cup "natural" unsweetened coconut flakes
Instructions
Cookies
- Preheat the oven to 300 F, and position a rack in the center of the oven. Spread the coconut and pecans on a baking sheet, and toast in the oven for about 4-5 minutes, until the coconut is golden brown. Set aside to cool slightly, and roughly chop the pecans.
- In a bowl, whisk together the melted butter with the granulated sugar and brown sugar, until well combined. Then whisk in the vanilla extract and the egg, until smooth.
- In a separate bowl, combine the flour, salt and baking soda, until everything is evenly distributed.
- Add the flour mixture, chopped pecans and coconut to the wet ingredients, and stir everything together with a spatula until you have a soft dough.
- Use a large cookie scoop (about 2 tbsp capacity) to scoop 12 portions of dough, then slightly flatten each dough ball with the palm of your hand. (If the dough seems too warm and soft, you can flatten the cookies after chilling the dough.)
- Cover the dough balls with plastic wrap, and chill for 25 minutes while you preheat the oven to 350 F.
- Line a baking sheet with parchment paper. Space the chilled cookies several inches apart on the baking sheet, baking six at a time, and keeping the rest refrigerated until needed. Bake the cookies for about 12-15 minutes, until the edges are set and light golden brown, and the centers look ever so slightly underdone.Tip: For perfectly round cookies, use a round cookie cutter that's larger than the circumference of the baked cookies to "scoot" it around the hot cookies, pulling in any uneven edges.
- Cool for several minutes on the baking sheet, then transfer to a cooling rack to cool completely before frosting.
Frosting
- Make 1 recipe Vanilla Buttercream.
- Spread the top of the cooled cookies with the buttercream, then press the frosted cookies against the coconut.
Notes
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
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