Coconut Pecan Cookies
These coconut pecan cookies are a perfect balance of toasted coconut and pecan crunch, easy to make, and perfect for any cookie occasion.
Ingredients
Cookie 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
Instructions
Preparation
- 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.
Baking
- Drop rounded spoonfuls (or use a small cookie scoop) of dough onto the prepared cookie sheets, spacing them about 2 inches apart.
- Bake for 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.
Notes
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.