Carrot cake cookies are chewy, buttery, and filled with shredded carrots, coconut, and pecans. Like a delicious fusion between a classic chocolate chip cookie and carrot cake!
In a large bowl, add butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, cream together until light and fluffy. Add eggs and vanilla extract. Beat until fluffy, about 1 minute.
In a separate bowl, sift together the flour, salt, baking soda, cinnamon, ginger, and nutmeg. Gradually stir dry ingredients into butter mixture until just combined.
Add shredded carrots, pecans, and shredded coconut, stirring until just incorporated.
Cover bowl or wrap dough in wax paper. Chill for 1 hour (up to 24 hours) in the refrigerator. Refrigerating helps the flavors meld and creates a firmer dough to roll into balls.
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
Scoop dough using a 1.5 tablespoon (medium) scoop or shape by hand into 1.5 inch balls. Place cookie dough balls 2 inches apart onto prepared baking sheet. Bake for about 11-13 minutes, or until lightly browned around edges and across the tops. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Notes
*I recommend toasting the shredded coconut for added depth of flavor (however, this step can be skipped if you don't have time). Spread shredded coconut onto a parchment lined baking sheet. Bake for about 5 minutes at 350F, or until edges begin to lightly brown. Stir and bake for another 2-3 minutes, or until lightly browned. Alternatively, add to a skillet and brown over medium heat for 3-6 minutes, stirring frequently.
Cookies will keep for up to 5 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace bread slice as needed.
Raw dough will keep in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.