Coconut and Pecan Cookies (Eggless) is one of my favourite cookie in my Bake Diary. I do love Pecans among all nuts and personally feel the baked pecans add an additional flavour to the cookies. I have tried this cookie with Desicated coconut too, but did not get the baked fresh coconut aroma. Every bite of the cookie taste the crunchy outside, soft on the inside and totally coconutty . I bet all coconut lovers would love to try this recipe.
Health freaks can opt for whole wheat flour and sweetner of their choice. I would recommend to try this recipe first and experiment with other flours and sweetners of their choice. Do try and let me know your feedback in comments. Lets learn how to make this yummy cookie without any delay.
PREPARATION TIME : 25 Mins
CHILLING TIME : 1 Hr
BAKING TIME : 20 Mins
SERVINGS : 10
INGREDIENTS
Fresh shredded Coconut – 1 ¾ cup +¼ cup
Pecan : ½ cup
All purpose flour : 1 cup
Sugar : 200 gms
Unsalted Butter : ½ cup
Milk : ¼ cup ( as per the requirement )
Baking Soda : ¼ tsp
Salt ¼ tsp
PROCEDURE
Sift All purpose flour,baking soda and salt together and keep it aside. In a clean dry bowl , cream sugar and butter together until it is creamy and fluffy. Combine sifted flour mixture and freshly shredded coconut ( 1 ¾ cup ) to the creamed mixture and mix well.
If the cookie mixture is crumbly , sprinkle milk little at a time until it forms a perfect cookie dough. Shape the cookie dough into a log shape and roll in remaining coconut (¼ cup) . Wrap in a cling film and refrigerate for 1 hour .
Unwrap the cookie dough , cut into desired slices. Place the slices on a ungreased baking tray and place a pecan in the centre.
Preheat oven to 180 ° celsius and bake it for 20 minutes or until lightly browned. Cool for 5 minutes before removing to wire rack to cool completely. Store it in an airtight container and serve with a cup of coffee or tea. I prefer eating the cookie while it is warm.
Hope you like the recipe ! If so, please try it out, leave your comments and feedback, which means a lot to me. Thank you so much for visiting by the site!
MORE COOKIE RECIPES TO TRY
Eggless Butter Cookies/Biscuits
Mint Biscuits/Mint Biscuits(Eggless)
Vanilla and Chocolate Twin Custard Cookies
Eggless Tutti Frutti Cookies(Eggless)
Cranberry Chocolate Chip Cookies
Notes
Use freshly shredded coconut. Can use any nuts like cashew nut or almond. I baked in MICROWAVE CONVECTION OVEN for 20 minutes. Every oven behaves differently and so have an eye for the first 15 minutes during baking .
Coconut And Pecan Cookies(Eggless)
Equipment
Ingredients
- 1 ¾ +¼ cup Fresh shredded Coconut
- ½ cup Pecan
- 1 cup All purpose flour
- 200 gm Sugar
- ½ cup Unsalted Butter
- ¼ cup Milk as per requirement
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
Instructions
- Sift All purpose flour,baking soda and salt together and keep it aside.
- In a clean dry bowl , cream sugar and butter together until it is creamy and fluffy.
- Combine sifted flour mixture and freshly shredded coconut ( 1 ¾ cup ) to the creamed mixture and mix well.
- If the cookie mixture is crumbly , sprinkle milk little at a time until it forms a perfect cookie dough.
- Shape the cookie dough into a log shape and roll in remaining coconut (¼ cup) . Wrap in a cling film and refrigerate for 1 hour. Unwrap the cookie dough, and cut into desired slices.
- Place the slices on a greased baking tray and place a pecan in the centre.
- Preheat oven to 180 °celsius and bake it for 20 minutes or until lightly browned. Cool for 5 minutes before removing to wire rack to cool completely. Store it in an airtight container and serve with a cup of coffee or tea. I prefer eating the cookie while it is warm.
Notes
For More Cookie Recipe You Might Like To Try
JAYANTHY
Beautiful combination!
JAYANTHY
Thank you!