Coconut Pecan Cookies
I grew up baking these coconut pecan cookies with my grandmother on slow Sunday afternoons — the house filled with toasted nuts and warm coconut, each cookie a little golden-brown promise. This recipe yields tender, slightly chewy cookies studded with crisp toasted pecans and toasty shredded coconut: simple enough for weeknight baking, special enough for cookie exchanges or holiday trays.
Why you’ll love this dish
These cookies hit a cozy balance: buttery dough, a caramel hint from brown sugar, nutty crunch, and tropical coconut. They’re quick to pull together with pantry staples and scale well if you need a big batch for a potluck. If you like variations on coconut-and-nut desserts, you might also enjoy the no-bake coconut pecan praline cookies I often reference when I want a fuss-free candy-style treat.
“A perfect blend of chewy center and crisp edges — my go-to for holiday trays.” — a satisfied baker
How this recipe comes together
Before you dive into the ingredients list, here’s a short process overview so you know what to expect:
- Cream butter and sugars until light and smooth to build structure and sweetness.
- Add eggs and vanilla for moisture and flavor.
- Combine dry ingredients separately so the baking soda distributes evenly.
- Fold in shredded coconut and toasted pecans for texture.
- Scoop onto a lined sheet and bake just until the edges color — the centers stay tender.
This sequencing keeps the dough tender and ensures even mixing without overworking the flour.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut (sweetened or unsweetened — your choice)
- 1 cup toasted pecans, chopped
Notes/substitutions:
- For a chewier cookie, use a bit more brown sugar than granulated (swap 1/4 cup granulated for brown sugar).
- If you prefer dairy-free, use a plant-based butter stick that’s suitable for baking.
- Toasting pecans (on a sheet pan at 350°F for 6–8 minutes) amplifies their flavor — you can also buy pre-toasted nuts.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with the granulated and brown sugars until smooth and pale, about 2–3 minutes with an electric mixer.
- Beat in the eggs one at a time, mixing until each is incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined — don’t overmix.
- Fold in the shredded coconut and chopped toasted pecans until evenly distributed.
- Drop rounded spoonfuls (about 1.5 tablespoons) of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, until the edges are lightly golden and centers look set but still soft.
- Let cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Pro tip: If you like uniform cookies, use a small cookie scoop for even portions and bake sheets in batches for consistent oven temperature.
How to serve Coconut Pecan Cookies
- Warm from the oven with a pat of butter or a drizzle of honey for an indulgent treat.
- Pair with a cup of strong coffee, black tea, or a lightly sweetened iced tea to balance the richness.
- For a festive platter, arrange with dark chocolate pieces and dried apricots; the tart fruit brightens the buttery cookie.
- Sandwich two cookies with a thin spread of mascarpone or vanilla buttercream for an elegant twist.
How to store & freeze
- Room temperature: Store cooled cookies in an airtight container for up to 4 days. Layer with parchment to prevent sticking.
- Refrigerator: Keep in an airtight container for up to 10 days; bring to room temperature before serving to soften.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature.
- Dough freezing: Scoop dough balls onto a tray, freeze until solid, then store in a bag. Bake from frozen adding 1–2 minutes to the bake time.
Food safety tip: Cool cookies completely before sealing to avoid condensation and sogginess — bacterial growth is not likely at room temperature for short periods, but proper cooling preserves quality.
Pro chef tips
- Don’t skimp on creaming: beating butter and sugars well traps air and helps the cookies rise and set with a tender crumb.
- Measure flour correctly: spoon flour into the measuring cup and level with a knife — packing flour leads to dry, dense cookies.
- Add mix-ins last: fold in coconut and pecans by hand to avoid breaking nut pieces or overworking the dough.
- For chewier results, remove cookies from the oven when centers still look slightly underbaked; they’ll finish setting on the hot sheet.
- If your butter was too cold, microwave in 5–7 second bursts until softened but not melted.
If you want a nuttier spin, check this popular butter pecan cookies post for inspiration on technique and nut ratios.
Creative twists
- Chocolate-Coconut Pecan: Fold in 1/2 cup semisweet chocolate chips.
- Citrus-kissed: Add 1 teaspoon finely grated orange zest to brighten the flavor.
- Oat-coconut Pecan: Replace 1 cup of flour with 1 cup rolled oats for a heartier cookie.
- Gluten-free: Use a 1:1 gluten-free flour blend and chill the dough for 30 minutes before baking.
- Salted-top: Sprinkle flaky sea salt on each cookie right after they come out of the oven for a sweet-salty finish.
Try swapping shredded coconut for toasted coconut flakes for bigger bites of coconut flavor.
Your questions answered
Q: How long does it take to make these cookies from start to finish?
A: Active hands-on time is about 20 minutes; baking time adds 10–12 minutes per sheet. Allow extra cooling time — plan for roughly 45–60 minutes total from start to finish.
Q: Can I toast pecans in the microwave?
A: Yes — spread chopped pecans on a microwave-safe plate and heat in 30-second intervals, stirring between, until fragrant (about 1–2 minutes depending on power). Watch closely to avoid burning.
Q: Will the coconut change texture if I use sweetened vs. unsweetened?
A: Sweetened coconut adds a touch more chew and sweetness; unsweetened keeps sugar level lower and a more toasted, nutty profile. Either works fine.
Q: Can I make the dough ahead and refrigerate?
A: Absolutely. Refrigerate the shaped dough balls in an airtight container for up to 48 hours before baking. Chilled dough can improve texture and flavor.
Conclusion
If you want a reliable cookie that combines nutty crunch and coconut comfort, this recipe delivers every time — perfect for gifts, holiday trays, or a weekend baking session. For another take on coconut-pecan cookies with a chewy, candy-like finish, see this Coconut-Pecan Cookies Recipe. If you prefer a softer, more cake-like version with extra coconut flavor, this Coconut Pecan Cookies (Soft and Chewy) – Olives + Thyme walkthrough is a helpful companion.
Coconut Pecan Cookies
Ingredients
For the cookies
- 1 cup unsalted butter, softened at room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut sweetened or unsweetened
- 1 cup toasted pecans, chopped to toast, bake at 350°F for 6–8 minutes
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with the granulated and brown sugars until smooth and pale, about 2–3 minutes with an electric mixer.
- Beat in the eggs one at a time, mixing until each is incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined — don’t overmix.
- Fold in the shredded coconut and chopped toasted pecans until evenly distributed.
- Drop rounded spoonfuls (about 1.5 tablespoons) of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, until the edges are lightly golden and centers look set but still soft.
- Let cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
