These crunchy pecan coconut cookies are attributed to Sarah (last name unknown). Here in Florida, there are Estate Sales most weekends. A prize find are any hand written recipes. This represents one such recipe (and the reason we have no last name for Sarah). If you are craving some chocolate, check out this Family Favorite Pecan Chocolate Chip cookie recipe.
Chocolate or crunch. Which to choose? If you are leaning towards chocolate, checkout the link above, try out the recipe, and leave a comment on how things went. Want to up the crunch? Though not documented in the original recipe, it is pretty easy to add some extra crunch to these crunchy pecan coconut cookies. Place some Demerrara sugar in a bowl, then place some tap water in another bowl. Grab a cup or glass with a round bottom about two inches in diameter. Roll the cookie dough into balls before placing them on the cookie sheet. Once placed on the sheet, dip the bottom of the glass in the water and then in the sugar. Press the glass onto the dough balls to the desired thickness. The sugar should transfer to the surface of the dough. Once baked, the sugar gives some added texture and crunch. The sugar also adds a nice flavor profile.
Once these are baked, you will notice a resemblance to a sandie cookie. Popularized and mass-produced by Keebler(r) in the mid-1950’s in the United States, you might notice a close cousin to the Keebler Pecan Sandie (r) cookie. Make these crunchy pecan coconut cookies today and bring home the crunch.
A Few Last Notes And Tips about these Crunchy Pecan Coconut Cookies:
- The addition of the sugar-water process above is optional.
- If the dough seems too soft, place the dough in the refrigerator to firm the dough.
- Make sure to let the cookie sheets thoroughly cool between batches. If the sheets are still warm, the dough tends to spread more.
Pecan Coconut Cookies (Bringing the Crunch)
These pecan coconut cookies certainly bring the crunch. The chopped pecans and shredded coconut pair nicely to deliver big flavor.
Prep Time25 mins
Cook Time15 mins
Servings: 40 cookies
Large Glass Bowl
Medium mixing bowl
- 1 cup oatmeal quick cooking
- 1 cup coconut
- 1 cup sugar granulated
- 1 cup brown sugar light brown
- 1 cup butter
- 1 cup oil
- 1 large egg
- 1 teaspoon baking soda
- 1 cup Rice Krispies
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- 3 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup pecans finely chopped
Preheat oven to 350°F.
Line a cookie sheet with either parchment paper or a silicon mat.
In a large bowl, combine sugars, butter and oil.
Add eggs and vanilla to sugar-butter mixture.
In another bowl, whisk together oatmeal, coconut, baking soda, Rice Krispies (r), salt, cream of tartar and flour.
Gradually add dry ingredients to wet ingredients.
Place on prepared cookie sheet by teaspoons full approximately 2-inches apart.
If preferred, make a design on each mound by pressing flat with the tines of a fork.
Bake about 15 minutes or until a golden brown.
No one in my family seems to know where this family favorite pecan chocolate chip cookie recipe originated. During our childhood we were suddenly blessed with these chocolate laden cookies. Best guess is they originated either from a magazine or a kind neighbor. The chopped pecans (optional) give them a nice crunchy texture.
Speaking of crunch, play around with the baking time. Since ovens vary, 8 minutes seems to produce a soft, chewy cookie. Whereas, 9 minutes produces a crunchy cookie. Because of the personal nature of chocolate chip cookies in the United States, you can omit the nuts or substitute another crunch. Play with the ingredients. If you do, please leave a comment for our readers.
If nothing else, the following statement should generate some comments. Please note! Anyone outside the United States, Chips AHoy!(R) cookies are NOT representative of chocolate chip cookies in the United States. Do not make any judgments based on this product. These family favorite pecan chocolate chip cookies are more representative of what passes for a proper cookie. Slightly raised or mounded in the middle with a slope toward the edges. The cookies should be light to moderately browned. And, most importantly of all, there are chocolate chips in every bite.
That first bite into a chocolate chip cookie is very important. It can evoke memories from our childhood. The distinctive scent of their baking defines “comfort food” for many Americans. These are some of the many reasons these cookies represent and reserve a spot near and dear to residents of the United States.
Family Favorite Chocolate Chip Pecan Cookies
Family favorite chocolate chip cookie recipe found tucked in my grandmother's prayer book.
Prep Time15 mins
Cook Time8 mins
Servings: 40 cookies
Large Glass Bowl
- 1/2 Cup Butter Softened
- 1/2 Cup Shortening
- 1 Cup Brown Sugar Packed
- 1/2 Cup Table Sugar
- 1/2 Tspn Baking Soda
- 1/2 Tspn Salt
- 2 Large Eggs
- 1 Tspn Vanilla Extract
- 2 3/4 Cups Flour All-Purpose
- 12 Ounces Semi-sweet chocolate morsels
- 1 Cup Pecans Chopped
Preheat oven to 375°F.
Place butter and shortening in a large mixing bowl.
Use a hand mixer on medium speed to beat the butter and shortening together (about 30 seconds).
Add the packed brown sugar, table sugar, baking soda and salt.
Beat until mixture is combined and scraping down sides of bowl as needed.
Beat in eggs and vanilla extract until combined.
Beat in as much flour as possible with the hand-mixer.
If the mixer struggles to mix, stir in any remaining flour with a wooden spoon.
Stir in chocolate morsels and pecans.
Using a teaspoon, place rounded spoonfuls of dough on an ungreased cookie sheet 2-inches apart.
If desired, flatten dough mounds to circles about 3/4-inch thick.
Bake for 8 to 9 minutes.
Let cookies cool, on cookie sheet for about 2 minutes before cooling further on a wire rack.
Odds and Ends (for these Family Favorite Pecan Chocolate Chip Cookies)
- Unlike my yeast recipe for No Knead Bread, the rising agent for this bread is achieved through incorporating air into the dough, the addition of eggs and baking soda.
- This is an old recipe, it lists Shortening and butter. The shortening helps the cookies hold their shape. The recipe was tested without shortening and adding additional butter. The addition of shortening produces a superior cookie.
- Refrigerate the dough in between batches. I found it helps reduce the chance the cookies will start baking on a still warm cookie sheet.
- I line my cookie sheets with silicon cooking mats. The recipe states un-greased cookie sheets but I have had cookies stick. Using the silicon baking mats will save any finish on the surface of your cookie sheets. It will also prolong the life of your bake-ware.