Ingredients for Pecan Macaroon Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Butter
- 1 ½ cups granulated sugar
- Brown Sugar
- 2 large eggs
- 4 cups shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup (2 sticks) softened shortening
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How to Make Pecan Macaroon Cookies
- Cream together 1 cup (2 sticks) softened shortening and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be stiff.
- Stir in 4 cups shredded coconut, 1 cup chopped pecans, 1 cup rolled oats, and 1 teaspoon vanilla extract.
- Roll the dough into 1-inch balls.
- Place the balls onto a lightly greased baking sheet, leaving about 2 inches between each cookie.
- Bake at 325°F (160°C) for 18-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Makes about 3 dozen cookies.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
47g
Fat
28g
Carbs
6g
