Coconut Pecan Cookies are a tasty treat with a soft and chewy texture from the combination of sweetened shredded coconut, chopped pecans, and a rich buttery dough.
Enjoy these cookies with a hot cup of coffee, and be sure to share with a friend!
This post may contain affiliate links. This means if you decide to purchase through my link, I may earn a very small commission at no additional cost to you.
Why I love these delicious cookies
- Texture: The coconut's chewy texture and the pecans' crunchiness add a pleasing contrast, making these cookies a delight to bite into. Please take my word. It's a darn good cookie!!
- Unique Ingredients: If you enjoy trying new flavors and textures in your baked goods, these cookies can offer a refreshing change of pace.
- Versatility: Coconut Pecan Cookies can also be customized with additional ingredients, such as chocolate chips or dried fruit, to suit your taste preferences.
- Gift them: They are an excellent option for homemade gifts or for sharing with friends and family, which can be a special way to spread some love.
- Butter - Room temperature is best. To learn more about the importance of the butter temperature when baking, go here. Unsalted butter is my preference when baking cookies.
- Brown Sugar
- Granulated Sugar
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Baking Powder
- Salt - If using salted butter, you can omit the salt.
- Sweetened Coconut
- Chopped Pecans
Step-by-step directions to make this Coconut Pecan Cookie Recipe
Step1: Set the baking temperature to 350 degrees.
Step 2: Add butter, brown sugar, and granulated sugar to the bowl of an electric mixer or a large mixing bowl and cream them together until the mixture is light and fluffy. Scrape the sides of the bowl a couple of times while mixing. I also recommend setting a four-minute timer to ensure the sugars are incorporated.
Step 3: Mix in the egg and the vanilla. On low speed, mix in the dry ingredients. Next, add the chopped pecans and coconut.
Step 4: Drop the cookie dough onto a prepared baking sheet using a medium cookie scoop. Leave 1 ½ - 2 inches between each cookie and bake for 9-12 minutes or until the cookies are a light golden brown.
Sweetened coconut is generally used in sweet recipes like cakes and cookies.
Nordic Ware are my favorite baking sheet pans. They hold up well and bake cookies evenly.
Yes, you can freeze the dough. Store the dough in a freezer storage bag being sure to get all of the air out of the bag. I will even double bag if I plan to keep it in the freezer for longer than one month. You can also freezer the dough after scooping the dough so that you can take one or two cookies out of the freezer at one time.
Tips for making
Use parchment paper: Save some time and use parchment paper when making cookies.
Toast the coconut and pecans: If you want to go the extra mile toasting these ingredients can enhance the flavor.
Measure Ingredients Accurately: Accurate measurement of ingredients is crucial in baking. Too much or too little of certain ingredients can affect the final result of your cookies.
Don't over bake: They should be slightly golden brown and set around the edges but still slightly soft in the center. Avoid over-baking to prevent dry cookies.
Use a cookie scoop: To create even-sized cookies, it's best to use a scoop.
Cool the cookies: Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Want to store coconut pecan cookies for later? Here's how...
Place cooled cookies in an airtight container and store them at room temperature or in the refrigerator.
To keep the cookies extra fresh, I recommend freezing after 24 hours. They can be thawed in less than 5 minutes. Don't be afraid to eat them frozen, I do it all of the time!
More memorable cookie recipes
Coconut Pecan Cookies
- Preheat oven to 350 degrees. To the bowl of a stand-mixer or a large bowl, add butter, brown sugar and granulated sugar and beat until light and fluffy. Mix in the egg, coconut and the vanilla.½ cup Butter, ½ cup Brown Sugar, ½ cup Granulated Sugar, 1 Egg, ½ teaspoon Vanilla, 1 ⅓ cup Coconut
- On low speed mix in the flour, baking soda, baking powder and salt. Add the chopped pecans.1 ¼ cup Flour, ½ tsp Baking Soda, ½ tsp Baking Powder, ¼ tsp Salt, ½ cup Chopped Pecans
- Using a medium cookie scoop, drop the cookie dough onto an ungreased or parchment lined baking sheet. Leave 1 ½ - 2 inches between each cookie and bake for 9-12 minutes.
- ★ Did you make this recipe? Don't forget to give it a star rating below!