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.
- 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.
