Ingredients:

  • 1 cup (220g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (90g) shredded coconut, sweetened or unsweetened
  • 1 cup (100g) pecans, chopped

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
  4. In a medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the shredded coconut and chopped pecans until evenly distributed.
  7. Chill the dough for 30 minutes in the refrigerator for better shaping.
  8. Drop rounded tablespoonfuls of dough onto a prepared baking sheet.
  9. Bake for 12-15 minutes or until golden around the edges.
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.