Coconut Pecan Cookies
Prep time: 
Cook time: 
Total time: 
  • 1¼cups all-purpose flour
  • 1¼cups unsweetened shredded coconut
  • 1 cup crushed cornflakes
  • ¾ cup firmly packed light brown sugar
  • ½ cup quick-cooking rolled oats
  • ½ cup granulated sugar
  • ½ cup chopped pecans
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1 egg
  • 1 teaspoon pure vanilla extract
  1. Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside. In a mixing bowl, stir together the flour, coconut, cornflakes, brown sugar, oats, granulated sugar, pecans, baking soda, baking powder and salt. Add the butter, egg and extract. Mix on low speed for 2 minutes or until the dough pulls away from the sides of the bowl. Place heaping tablespoons of the dough onto the parchment, leaving 2 inches between cookies. Bake 10–12 minutes or until light brown. Let cool 2 minutes on the baking sheets before cooling completely on wire racks.
Recipe by The Tennessee Magazine at