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- Add the cold butter cubes and cold cream cheese as well as the sugar to the flour mixture. Pulse until the mixture becomes sandy in texture.
- Add the eggs and vanilla and blend until the dough comes together.
- Roll dough into 1 ½ tablespoon balls and then roll into the prepared topping, then roll in your hands again to adhere the coconut pecans to the dough. I like using a #40 cookie scoop.
- Place cookies on prepared baking pans, spacing 1-2 inches apart. Use the bottom of a measuring cup or glass to flatten the cookies to between ¼ and ½ inch tall.
- Bake for 9-10 minutes until they look slightly under baked.
- Allow to rest for 2 minutes on the baking pan. Then transfer to a wire rack to cool completely.
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