Blueberry Coconut Pecan Cookies

Step 1

Preheat your oven to 400 degrees Fahrenheit.Take your room temperature butter and cream it together with both sugars on medium for 1 minute. Then add in your eggs and vanilla and cream together for 1 additional minute.

Step 2

Add in your corn starch, baking soda, salt, andflour (make sure it’s spooned and leveled, and measured correctly!) and mix until just barely combined. Do not over mix.

Step 3

Then add in your shredded coconut, dried blueberries, and chopped pecans and mix briefly until they are dispersed throughout the dough. I like to reserve some dried blueberries and chopped pecans for topping my cookie dough balls with for a prettier look. But that’s optional.

Step 4

Measure out your dough balls into either XL cookie dough balls (3/4 cup of dough = about 6 ounces) or mini cookie dough balls (1/4 cup of dough = about 2-2.5 ounces).

Step 5

Place your cookie dough balls onto a greased andlined baking sheet (I like to use parchment paper or a silpat mat). Make sure you leave plenty of room between your cookie dough balls. If making large 6 ounce cookies bake for 10-12 minutes. If making Mini 2-2.5 ounce cookies bake for 8-9 minutes.

Step 6

Let baked cookies cool on baking sheet for 10 minutes before transferring to a cooling rack. I recommend letting them cool for at least 30 minutes before eating them!