Coconut Pecan Cookies
Coconut Pecan Cookies
Introduction
Coconut Pecan Cookies are a delightful treat that combines the rich flavors of coconut and pecans. These cookies are not only delicious but also easy to make. Perfect for a snack, dessert, or a special occasion, they are sure to satisfy your sweet tooth.
Why Make This Recipe
If you are looking for a healthier cookie option that still tastes amazing, Coconut Pecan Cookies are the right choice for you. Made with almond and coconut flour, these cookies are low in carbohydrates and gluten-free. They provide a wonderful crunch from the pecans and a tropical flavor from the coconut. Plus, they are simple to make, allowing you to whip up a batch whenever you crave something sweet.
How to Make Coconut Pecan Cookies
Making Coconut Pecan Cookies is straightforward and fun! You only need a few ingredients and some basic kitchen tools. Let’s get started on this delicious recipe.
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup erythritol or other sweetener
- 1 egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped pecans
- 2 tablespoons chia seeds
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, baking powder, salt, and cinnamon.
- In another bowl, whisk together the erythritol, egg, melted butter, and vanilla extract until well combined.
- Mix the wet ingredients into the dry ingredients until a dough forms.
- Fold in the shredded coconut, chopped pecans, and chia seeds.
- Scoop tablespoon-sized amounts of the cookie dough onto the prepared baking sheet, flattening them slightly into the shape of cookies.
- Place the baking sheet in the preheated oven and bake for about 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
How to Serve Coconut Pecan Cookies
Coconut Pecan Cookies can be served warm or at room temperature. They are great on their own or can be paired with a glass of milk, tea, or coffee. Feel free to sprinkle a little extra shredded coconut on top to enhance their presentation.
How to Store Coconut Pecan Cookies
To keep your Coconut Pecan Cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to place them in a freezer-safe container or bag.
Tips to Make Coconut Pecan Cookies
- Make sure your butter is melted but not hot, as this can affect the dough’s texture.
- You can adjust the sweetness by adding more or less erythritol, depending on your taste.
- If you want a softer cookie, bake for a shorter time; if you prefer a crunchier texture, bake them a little longer.
Variation
You can easily customize Coconut Pecan Cookies by adding chocolate chips or swapping pecans for walnuts. You might also try different extracts, like almond or coconut extract, to change the flavor profile.
FAQs
Q: Can I use regular flour instead of almond or coconut flour?
A: Yes, but this will change the cookie’s texture and make them not gluten-free.
Q: How can I make these cookies vegan?
A: Substitute the egg with a flax egg or chia egg and replace the butter with a vegan alternative.
Q: What can I serve with Coconut Pecan Cookies?
A: They pair well with coffee, tea, or even a scoop of vanilla ice cream for a more indulgent dessert.
This simple recipe for Coconut Pecan Cookies is perfect for anyone looking to enjoy a sweet treat without too much fuss. Give them a try and delight in the wonderful flavors!
Coconut Pecan Cookies
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup erythritol or other sweetener
Wet Ingredients
- 1 egg
- 1/4 cup unsalted butter, melted Make sure it's melted but not hot.
- 1 teaspoon vanilla extract
Mix-ins
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped pecans
- 2 tablespoons chia seeds
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, baking powder, salt, and cinnamon.
- In another bowl, whisk together the erythritol, egg, melted butter, and vanilla extract until well combined.
- Mix the wet ingredients into the dry ingredients until a dough forms.
- Fold in the shredded coconut, chopped pecans, and chia seeds.
- Scoop tablespoon-sized amounts of the cookie dough onto the prepared baking sheet, flattening them slightly.
Baking
- Place the baking sheet in the preheated oven and bake for about 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
