Coconut Pecan Cookies
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.
Coconut Pecan Cookies
Ingredients
Key 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
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 8–10 minutes until fragrant, stirring once. Let cool.
- In a large bowl, beat the softened butter with granulated and dark brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the two eggs, the extra yolk, and vanilla until smooth and combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Slowly add the dry mixture to the butter mixture until just combined. Fold in the toasted pecans and shredded coconut by hand; don’t overmix.
- Cover and chill the dough for at least 30 minutes (up to 2 hours).
Baking
- Preheat the oven to 350°F if not still warm. Scoop rounded tablespoons or use a small cookie scoop to place dough onto parchment-lined baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are set and centers still look slightly soft.
- Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
