Name: Coconut Pecan Cookies
Prep time: 40 min
Cook time: 12 min
Total time: 60 min
Ingredients: 1.5 cups chopped pecans (toast before using); 1 cup unsalted butter (2 sticks), softened; 0.5 cup granulated sugar; 1 cup packed dark brown sugar; 1 teaspoon vanilla extract; 2 large eggs, room temperature; 1 large egg yolk, room temperature; 2.5 cups all-purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking soda; 0.5 teaspoon salt; 1.5 cups unsweetened shredded coconut

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I learned this coconut pecan cookie recipe from a friend who always brought a tin to neighborhood potlucks — they disappear first. These cookies are buttery, studded with toasted pecans, and dotted with chewy coconut. They’re an everyday cookie that feels a little festive, perfect for cookie exchanges, coffee breaks, or a homemade gift. If you like a nut-forward cookie with a tender crumb, this one is reliably crowd-pleasing; it’s also easy to adapt, which I’ll show below. For a no-bake coconut-pecan spin, see a related treat I enjoy at no-bake coconut pecan praline cookies.

Why you’ll love this dish

These cookies strike a balance between crunchy pecans and chewy coconut. The brown sugar keeps them moist and gives a deep caramel note, while cornstarch in the dough helps create a tender, slightly cakey interior that still holds up to toasting and handling. They’re ideal if you want something that:

Comes together from mostly pantry ingredients.
Travels well for parties or picnics.
Can be made ahead and frozen for later.

“A perfect combination of toasted nuts and coconut — crisp at the edges, soft in the middle. I make a double batch every holiday.”

If you prefer a no-bake option for hot weather, there’s a similar no-bake recipe you can try at no-bake coconut pecan praline version that keeps things simple.

How this recipe comes together

Quick overview so you know what to expect: toast the pecans to deepen flavor; cream butter and sugars; add eggs and vanilla; fold in dry ingredients and coconut; chill the dough so cookies hold shape; portion and bake until edges are set and centers are soft. Expect about 30–40 minutes of active work plus chilling and baking time.

What you’ll need

Key ingredients

1 1/2 cups chopped pecans (toast before using)
1 cup unsalted butter (2 sticks), softened
1/2 cup granulated sugar
1 cup packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1 large egg yolk, room temperature
2 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsweetened shredded coconut

Notes/substitutions: Swap toasted walnuts for pecans if needed. For chewier cookies, use sweetened shredded coconut. To make these dairy-free, use a solid vegan butter substitute and an egg replacer; see a butter-pecan cookie reference for texture ideas at butter pecan cookies for guidance.

Step-by-step instructions

Toast the pecans. Preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast 8–10 minutes until fragrant, stirring once. Let cool.
Cream butter and sugars. In a large bowl, beat the softened butter with granulated and dark brown sugar until light and fluffy, about 2–3 minutes.
Add eggs and vanilla. Beat in the two eggs, the extra yolk, and vanilla until smooth and combined.
Mix dry ingredients. Whisk together the flour, cornstarch, baking soda, and salt in a separate bowl.
Combine. Slowly add the dry mix to the butter mixture until just combined. Fold in the toasted pecans and shredded coconut by hand; don’t overmix.
Chill the dough. Cover and chill the dough for at least 30 minutes (up to 2 hours). Chilled dough helps the cookies keep their shape and develop a slightly chewier interior.
Portion and bake. Preheat oven to 350°F (if not still warm). Scoop rounded tablespoons (or a small cookie scoop) onto parchment-lined baking sheets, spacing 2 inches apart. Bake 10–12 minutes until edges are set and centers still look slightly soft.
Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

If you want guidance on shaping and timing for a different texture, you can compare techniques with another butter-pecan approach at butter pecan cookies.

Yield: about 30–36 cookies, depending on scoop size.

Best ways to enjoy it

These cookies are versatile:

Serve warm with a cold glass of milk or a cup of coffee.
Plate them on a holiday cookie tray alongside shortbread and chocolate-dipped treats.
Crumble over vanilla ice cream for a quick sundae.
For a cozy dessert, stack two cookies with a scoop of coconut ice cream between them.

How to store & freeze

Room temperature: Store in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help maintain chewiness if you prefer them softer.
Refrigeration: Not necessary, but they’ll keep about a week in the fridge wrapped tightly.
Freezing: Freeze baked cookies in a single layer on a sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in a 300°F oven for 5–8 minutes.
Freezing dough: Portion dough into scoops and freeze on a tray. Once firm, move to a bag and bake from frozen—add a minute or two to bake time. Always follow safe food handling and avoid refreezing once thawed.

Pro chef tips

Room-temperature eggs and butter incorporate more evenly, giving a smoother dough.
Don’t skip the cornstarch. It tenderizes the crumb and reduces spread.
Fold in coconut and nuts gently to avoid overworking gluten.
For extra flavor, toast the coconut lightly in a dry pan for 2–3 minutes before adding, but keep an eye on it—coconut browns fast.
If dough spreads too much, chill it longer. For taller cookies, scoop larger balls and chill again before baking.
A few more technique ideas and variations are available at butter pecan variations to spark flavor swaps.

Creative twists

Chocolate-chunk coconut pecan: Fold in 1 cup dark chocolate chunks.
Citrus-kissed: Add 1 teaspoon orange zest to the dough for brightness.
Nut-free: Replace pecans with sunflower seeds and omit the nut label if serving to guests with allergies.
Coconut-forward: Use toasted sweetened coconut and reduce brown sugar by 2 tablespoons for a different chew and sweetness.
Spiced: Add 1/2 teaspoon cinnamon and a pinch of cardamom for a warm spice profile.

Helpful answers

Q: How long should I chill the dough?
A: Chill at least 30 minutes; for firmer, taller cookies chill up to 2 hours or overnight.

Q: Can I freeze the cookie dough?
A: Yes — scoop dough onto a tray, freeze until solid, then store scoops in a bag. Bake from frozen, adding a couple of minutes to the baking time.

Q: How can I tell when the cookies are done?
A: Look for set, lightly browned edges and centers that still look a touch soft. They’ll firm as they cool.

Q: Can I substitute sweetened coconut for unsweetened?
A: Yes. Sweetened coconut will give a chewier, sweeter result; reduce brown sugar by about 2 tablespoons if you prefer less sweetness.

Q: Are these safe to make ahead for a party?
A: Absolutely. Bake and freeze up to 3 months, or bake 1–2 days ahead and store in an airtight tin at room temperature.

Conclusion

If you want another tested take on a coconut-pecan cookie, the recipe at Allrecipes Coconut-Pecan Cookies Recipe offers a classic reference point. For a softer, chewier interpretation with useful tips, see Olives + Thyme’s soft and chewy take.