Let me just say…yes…I did eat nearly all of these Coconut pecan sandies before anyone arrived. And…NO…I really don’t feel all that bad. I have a thing for the two main ingredients in this recipe. One reason I don’t feel all that bad for eating so many…we replaced the sugar with stevia, and let me say, I couldn’t tell. So, if you want to feel fairly guilt free when you eat a whole batch of these, Bob’s your Uncle….use Stevia…. 😀
No, they aren’t all that pretty…but boy, they make up for it in personality.
1 Cup butter, softened
1/2 Cup powdered sugar
1 Tablespoon water
1 teaspoon vanilla
2 Cups all-purpose flour
3/4 Cup finely chopped pecans, toasted
3/4 Cup finely chopped coconut
3/4 Cup powdered sugar
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup powdered sugar. Beat until combined, scraping sides of bowl occasionally. Beat in the water and vanilla until combined. Beat in as much of the flour as possible with the mixer. Stir remaining amount of flour, coconut and pecans with a spoon. Cover and chill for 30 to 60 minutes until easy to handle.
- Pre-heat oven to 325 degrees. Shape dough into 1-inch balls or 2″ x 1/2″ logs. Place balls or logs, 1″ apart on an ungreased cookie sheet. Bake about 15 min. or till bottoms are slightly brown. Transfer cookies to a wire rack to cool.
- Place the 3/4 cup powdered sugar in a large plastic bag. Add cooled cookies, a few at a time. Shake gently to coat.
Store between wax paper sheets in an air tight container. Uncoated cookies will freeze up to 3 months.
You can find me all these ways…