Name: Coconut Pecan Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Ingredients: 1 cup shredded coconut (sweetened or unsweetened) (toasted for extra depth); 1 cup chopped pecans (roughly chopped); 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar (packed (light or dark)); 1/2 cup butter (softened (room temperature)); 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1/4 teaspoon salt

Jump to Recipe Print Recipe

I grew up with a jar of these coconut pecan cookies on my grandmother’s counter — crisp at the edges, chewy in the center, and flecked with toasty pecans. This recipe is an easy, small-batch treat that delivers big flavor: shredded coconut for tropical sweetness, chopped pecans for crunch, and a straightforward butter-sugar base that’s approachable for bakers of any level. If you want a quick cookie to bring to a potluck or to make with kids on a rainy afternoon, this one hits the sweet spot. For a no-bake spin inspired by praline flavors, you might also like this no-bake coconut pecan praline cookies (version 2).

Why you’ll love this dish

These cookies are a small-time investment for a big return: minimal prep, pantry-friendly ingredients, and a texture contrast that keeps you reaching for another. They’re:

Fast: Prep and bake in about 25–30 minutes.
Crowd-pleasing: Nutty, slightly chewy, and lightly sweet — kid- and adult-approved.
Flexible: Easy to tweak (see Variations) and sturdy enough to transport for cookie swaps.

“A perfect balance of toasted coconut and pecan crunch—easy to make and even easier to disappear from the cookie jar.”

Step-by-step overview

This recipe follows a classic creaming method. First you cream butter with sugars to build structure and flavor, then add egg and vanilla. Dry ingredients are whisked separately and folded in slowly to avoid overworking the dough. Finally, shredded coconut and chopped pecans are folded in, the dough is portioned onto cookie sheets, and baked until the edges are golden. Expect soft centers with crisp rims if you pull them from the oven right when the edges color.

What you’ll need

1 cup shredded coconut (sweetened or unsweetened) — toasted for extra depth
1 cup chopped pecans, roughly chopped
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed (light or dark)
1/2 cup butter, softened (room temperature)
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt

Notes/substitutions: Use toasted coconut for a nuttier flavor, swap walnuts for pecans if you prefer, or replace half the flour with whole wheat pastry flour for a heartier bite. If you want a no-bake praline-style variant, check this no-bake coconut pecan praline cookies for ideas.

Directions

Preheat the oven to 350°F (175°C). Line cookie sheets with parchment or leave them ungreased.
In a large bowl, cream the softened butter with the granulated and brown sugars until smooth and slightly fluffy.
Beat in the egg and vanilla until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry mixture to the butter mixture, mixing just until incorporated. Avoid overmixing.
Fold in the shredded coconut and chopped pecans with a spatula until evenly distributed.
Drop rounded spoonfuls (or use a small cookie scoop) of dough onto the prepared cookie sheets, spacing them about 2 inches apart.
Bake 10–12 minutes, or until the edges are golden brown and centers look set.
Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

Serve these cookies warm or at room temperature. Pair them with:

A strong black coffee or an espresso-based drink to cut the sweetness.
Milk or a creamy chai latte for a cozy snack.
Ice cream sandwiches: press a slightly warm cookie around a scoop of vanilla or coconut ice cream for a decadent dessert.

For gifting, stack in a bakery box with parchment and add a ribbon — the pecans help the cookies keep their texture during transport.

How to store & freeze

Room temperature: Store in an airtight container for up to 4 days. Place a piece of parchment between layers to prevent sticking.
Refrigeration: Not necessary and may dry cookies out, but you can refrigerate for up to a week in an airtight container.
Freezing: Freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven for a few minutes.
Dough freezing: Scoop dough onto a tray, freeze until firm, then store in a bag for up to 1 month. Bake from frozen, adding a minute or two to the baking time. Always cool cookies completely before sealing for long storage to prevent condensation.

Pro chef tips

Don’t overcream the butter and sugar: cream just until light and combined to avoid a flat, greasy cookie.
Toast the coconut and pecans on a baking sheet for 5–7 minutes at 350°F to heighten flavor — watch closely so they don’t burn.
Portion uniformly with a cookie scoop for even baking.
If cookies spread too much, chill the dough for 15–30 minutes before baking.
For a chewier center, pull cookies from the oven as soon as the edges are set but centers still look slightly soft — they’ll firm as they cool.

Creative twists

Chocolate-dipped: Dip half of each cooled cookie in melted dark or milk chocolate and set on parchment.
Citrus-kissed: Add 1 teaspoon of finely grated orange zest to the dough for brightness.
Coconut macadamia swap: Replace pecans with macadamia nuts for a Hawaiian-style cookie.
Gluten-free: Substitute a cup-for-cup gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it.
Make them praline-style: Toast pecans in butter and brown sugar before folding into the dough for an extra caramel note; for a no-bake praline approach, see this no-bake coconut pecan praline cookies for inspiration.

FAQ

How long does this recipe take from start to finish?

About 25–30 minutes total: 10–15 minutes to mix and portion, then 10–12 minutes baking plus a few minutes cooling on the sheet.

Can I make these nut-free?

Yes — omit the pecans and replace with extra coconut, toasted seeds (pumpkin or sunflower), or chopped, roasted soy nuts for crunch.

Are these cookies chewy or crunchy?

They’re crisp at the edges and tender-chewy in the center if you remove them from the oven as soon as the edges set. Bake a minute or two longer for a crisper cookie.

Can I use sweetened vs. unsweetened coconut?

Either works. Sweetened coconut adds extra sweetness and chew; unsweetened gives a cleaner coconut flavor and slightly less sugar overall.

Is it safe to eat the dough?

This recipe contains raw egg and raw flour, so eating raw dough is not recommended. If you want to taste the dough safely, use pasteurized egg products and heat-treated flour.

Conclusion

These coconut pecan cookies are an easy, dependable recipe that rewards small effort with big flavor — ideal for weekday baking, cookie swaps, or a nostalgic treat. If you’re looking for a similar crowd-pleasing version with slightly different textures and a no-bake approach, check out this Coconut-Pecan Cookies Recipe for another classic take, and this Coconut Pecan Cookies (Soft and Chewy) – Olives + Thyme for a softer, chewier variation.