Coconut Pecan Cookies Vegan Recipes

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COCONUT-PECAN COOKIES



Coconut-Pecan Cookies image

This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.

Provided by thedailygourmet

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 20m

Yield 36

Number Of Ingredients 9

1 cup coconut flakes
½ cup chopped pecans
1 cup butter, softened
⅔ cup lightly packed brown sugar
⅔ cup white sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda

Steps:

  • Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
  • Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
  • Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
  • Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 12.5 g, Cholesterol 18.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 75.1 mg, Sugar 6.6 g

COCONUT PECAN COOKIES



Coconut Pecan Cookies image

Make and share this Coconut Pecan Cookies recipe from Food.com.

Provided by csbndc

Categories     Dessert

Time 45m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 11

1 cup butter
1 cup granulated sugar
1 cup brown sugar
4 eggs
1 teaspoon vanilla
4 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
14 ounces coconut flakes (about 4 1/2 cups)
2 cups pecans, chopped

Steps:

  • Cream the butter and both sugars.
  • Add eggs and vanilla.
  • Mix together with flour, salt, baking powder, and soda.
  • Add coconut flakes and pecans.
  • Roll into balls and (flatten for thinner) place apart on a cookie sheet.
  • Bake for 15 minutes at 350 degrees.
  • Makes 48 large cookies.

Nutrition Facts : Calories 188, Fat 10.4, SaturatedFat 5.3, Cholesterol 27.8, Sodium 139.8, Carbohydrate 22.4, Fiber 1, Sugar 12.6, Protein 2.2

BROWNED COCONUT BUTTER MAPLE PECAN COOKIES



Browned Coconut Butter Maple Pecan Cookies image

These Browned Coconut Butter Cookies are soft, buttery and studded with crunchy maple pecans. They have an incredible toasty and rich flavour and are made with just 9 healthy ingredients! Vegan, Gluten Free, Oil Free + Refined Sugar Free.

Provided by Lisa Kitahara

Categories     Sweets

Time 18m

Yield 14 cookies

Number Of Ingredients 11

1/2 cup browned coconut butter, pourable state (120g)
1/3 cup maple syrup, room temperature (80g)
1/4 cup dairy free milk, room temperature (60ml)
1/4 cup coconut sugar (48g)
2 tsp vanilla
1 1/2 cup all purpose gluten free flour (180g)
3 tbsp tapioca starch (22g)
3/4 tsp baking powder
1/4 tsp salt
1/2 heaping cup pecans, divided (70g)
Fancy salt, optional

Steps:

  • Pre heat oven to 350 F (180 C)
  • Chop half of the pecans to fold into the batter and reserve the other half to press onto the top of the cookies at the end.
  • Into a large bowl, pour in the coconut butter, maple syrup, non dairy milk, coconut sugar and vanilla and stir until combined.
  • Then add in the oat flour, tapioca starch, baking powder and salt and mix until a dough forms. Fold in the chopped pecans.
  • Using a cookie scoop or food scale, measure out 14 portions (around 40g each) and roll them into balls. Place them onto a lined baking tray leaving at least 1 inch of space between each cookie dough. Then press in the remaining pecans on top.
  • Bake in the oven for 8 minutes, take them out and then let set on the hot baking tray for 10 minutes. DO NOT over bake as they will come out dry. Transfer to a cooling rack and enjoy!
  • Store leftovers in a airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 1 month.

Nutrition Facts : ServingSize 1 cookie, Calories 172, Sugar 7.4g, Sodium 112mg, Fat 9.3g, SaturatedFat 5.2g, UnsaturatedFat 3.5g, Carbohydrate 20.8gg, Fiber 3gg, Protein 2.5g

COCONUT PECAN COOKIES (VEGAN)



Coconut Pecan Cookies (Vegan) image

The best "healthy" cookie. Delicious and oh so good! These are my family's favorite cookies and we make them all the time for friends and get-togethers. They taste really great with the raisins added, but some of our friends aren't raisin fans so we usually make 1/2 with raisin and 1/2 without. I got this from the Micheff Sister, Cinda Sanders, on their cooking show last year "Holiday Cookie Swap" and its been a regular in our family the rest of the year. We usually make a double batch and put some in the freezer. These keep well in the freezer for 2 - 3 months. Be sure to store them in an airtight container. You are supposed to get about 20 cookies, but I usually have 15...maybe I make them a little bigger. ;) Update: I usually use fresh moist shredded coconut. I tried using this with dry coconut and had to add a bit of water to moisten it up enough to form cookies. Sometimes it's difficult to get the raisins to stick.

Provided by Enjolinfam

Categories     Dessert

Time 33m

Yield 15-20 cookies, 15-20 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup canola oil
2 tablespoons soymilk
1 cup sugar
2 tablespoons cornstarch
1 1/2 tablespoons pure vanilla extract
2 3/4 cups quick oats
1 cup shredded coconut
1 cup pecans, chopped
raisins, to your liking (optional)

Steps:

  • Mix flour, quick oats, baking soda and salt together and set aside.
  • Mix oil and sugar and beat until creamy with an electric mixer (can do by hand, but it takes longer). Add cornstarch and mix. Add soy milk, then vanilla. Stir in the flour mixture, then stir in the coconut and pecans.
  • Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 13-15 minutes.
  • They do not get very brown and should still be a little moist inside. Let cool on cookie sheet for 1 minute before putting them on a cooling rack.

Nutrition Facts : Calories 340.6, Fat 19.4, SaturatedFat 3.4, Sodium 257.3, Carbohydrate 38, Fiber 2.8, Sugar 16.7, Protein 4.6

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