Coconut Butterscotch Pecan Cookies
Coconut Butterscotch Pecan Cookies will remind you of Girl Scout Samoas. They are easy to make and fun to eat.
Calories per serving: 125kcal
Ingredients
- 2 1/4 cups (281.25 g) *all-purpose flour
- 1 teaspoon (1 teaspoon) baking soda
- 1/2 teaspoon (0.5 teaspoon) salt
- 1 cup (227 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) brown sugar, packed
- 1 (1) egg
- 1 teaspoon (1 teaspoon) vanilla
- 1 1/2 cup (511.5 g) *butterscotch morsels
- 1 cup (85 g) sweetened coconut
- 1/2 cup (49.5 g) pecans, coarsely chopped
Instructions
- Mise en place
- Heat oven to 375 °F (191 °C). Line your pan with parchment paper. This recipe makes 4 dozen cookies, and parchment can be reused, so you can do it two pans or one pan at a time.
- Let the butter and egg come to room temperature, about 30 minutes.
- In small bowl, mix flour, baking soda and salt; set aside.
- In another bowl, mix together the coconut, butterscotch morsels, and pecans.
- Put the butter and sugar together in the bowl of a stand mixer. Beat them until the butter is light and fluffy.
- Add the egg and vanilla and beat until smooth. Carefully stir in the flour mixture until it is blended. The dough will be stiff.
- Add the coconut, morsel, and pecan mixture and stir. If your mixer struggles, switch to a heavy spoon.
- Scoop out some of the dough with a small ice cream scoop and form it into a ball in your hand.
- Put the dough on the parchment-lined pan. Space them about 2 inches apart. You will be able to fit 12 cookies per sheet.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in an airtight container.
- Enjoy!
Scan for full nutrition info and step-by-step photos.
