Wednesday, December 11, 2013

Coconut Pecan Cookies {#fbcookieswap}

Happy Holidays! Tis the season for cookies! 


I participated in the Great Food Blogger Cookie Swap again this year. It is a great program put on by Julie from The Little Kitchen and Lindsey from Love and Olive Oil. They parterned with a great charity again this year, Cookies for Kids’ Cancer, a 365-day a year non-profit, with bake sales happening in all 50 states. Go to cookiesforkidscancer.org if you want to learn more about the cause.

Ok, now on to what I baked and shipped out!



I went a little risky with my cookie choice this year, but I was craving them so I went with it ;) Coconut and pecans may not be a flavor that the majority of the public enjoys but I think I got lucky with my recipients (fingers crossed).




To make these cookies a bit healthier, I made a few swaps. I can never seem to just let a recipe be. If I can make a few tweaks and make it healthier, why not?!? :)

I cut back just a bit on the white sugar, removed the imitation butter flavoring, subbed all of the all-purpose flour for whole wheat white flour, and swapped half the butter for the coconut oil. It made sense being that coconut was an ingredient in the cookie already. I use coconut oil in baking a lot as it is so with this recipe it was a no-brainer.


Coconut Pecan Cookies
Adapted from Bakingbetter.com

1 stick softened butter
1 cup coconut oil
2/3 cup lightly packed brown sugar
1/4 cup white granulated sugar
2 teaspoons vanilla extract
¼ teaspoon almond extract
1 egg
2 cups whole wheat white flour
1 teaspoon baking soda
½ teaspoon salt
1 rounded cup toasted pecans, roughly chopped
3 cups coconut lightly packed

1. Preheat oven to 350 degrees
2. Cream butter and sugars until light and fluffy. Add vanilla and almond extract.
3. Add egg and beat to combine.
4. In a separate bowl , combine flour, baking soda, and salt. Mix together
5. Add to the creamed mixture to the dry mix and mix just until ingredients come together.
6. Stir in pecans and coconut.
7. Scoop by rounded tablespoon onto an ungreased cookie sheet or silicone baking mat.
8. Bake for 10-12 minutes. Let cool on sheet for 5 minutes after removing from the oven and then transfer to a cooling rack.

*Note-For best flavor age the dough overnight in the refrigerator.


These turned out so well! I'm glad I had a few left over after I packaged up the three dozen that would be shipped across the country. They didn't last long in the house though.


I think I found a new addition to my holiday baking list. I have purchased these from the local grocery store before but I think my new recipe is much better! :)





Good thing I was finished snapping pictures. Little Miss crashed my photography set-up and sucked down some of my props! :)



I received some yummy cookies again this year, too! Different types that I wouldn't usually make myself. Those are the best one to receive. You get to try something new and out of your normal baking profile and don't have to do the work! :)


Thanks to Stephanie, Sarah, and Sandra!

Read here about which cookies I chose to send last year!

If you are interested in learning more about the Cookie Exchange and joining in next year, you can read about it here,here, and here.

Did you participate this year?