Instructions
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.
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.
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.
Measure out your dough balls into either XL cookie dough balls (¾ cup of dough = about 6 ounces) or mini cookie dough balls (¼ cup of dough = about 2-2.5 ounces).
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.
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!
Notes
In the pictures I don’t show my cookie sheet lined. I used a darker unlined cookie sheet just for pictures. I actually baked the cookies on a larger, lighter colored cookie sheet lined with a silpat mat.
Makes 25 mini cookies or 8-9 XL cookies
