Toasted Coconut Cookie
Made With Our
Directions
Item No.
551133
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Ingredients
- 1 stick butter, room temperature
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup Stonewall Kitchen Toasted Coconut Pancake Mix
- 1/4 cup pecans, finely chopped
- 1/2 cup confectioner’s sugar
Directions
- Preheat oven to 350 degrees F.
- In a mixer fitted with a paddle, or using a hand mixer, cream the butter with the sugar.
- Add the vanilla, Toasted Coconut Pancake Mix and pecans. Mix until all ingredients are incorporated. Chill dough in the refrigerator 2 hours. Roll dough into 1-inch balls. Place on a greased or parchment paper lined cookie sheet 2 inches apart.
- Bake for 15 minutes, or until golden brown on the edges.
- Cool on cookie rack. Dust with confectioner’s sugar.
