A delightful cookie recipe perfect for the holiday season, featuring a blend of coconut and pecans.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the milk and vanilla to the creamed mixture and stir until combined.
Use pure vanilla extract for the best flavor.
Gradually add the flour to the mixture, stirring until a dough forms.
Mix just until the flour is incorporated to avoid overworking the dough.
Fold in the chopped pecans evenly throughout the dough.
Chop the pecans finely for a more even distribution.
Divide the dough into two portions and shape each into a log about 8 inches long.
Use plastic wrap to help shape the dough into uniform logs.
Roll each log in the flaked coconut to coat the outside.
Press the coconut gently into the dough to ensure it adheres well.
Wrap the logs in plastic wrap and chill in the refrigerator for at least 2 hours.
Chilling the dough makes it easier to slice and helps maintain the shape during baking.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated before baking for even cooking.
Slice the chilled dough into 1/4-inch thick rounds and place them on an ungreased baking sheet.
Use a sharp knife to make clean slices without squashing the dough.
Bake the cookies in the preheated oven for about 12 minutes, or until the edges are golden.
Keep an eye on the cookies during the last few minutes to prevent overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the baking sheet helps the cookies set before moving them.
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