Coconut Pecan Cookies
Tender and slightly chewy cookies studded with toasted pecans and coconut, these coconut pecan cookies are perfect for holiday trays and cookie exchanges.
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.
Notes
For a chewier cookie, use a bit more brown sugar than granulated (swap 1/4 cup granulated for brown sugar). Store cooled cookies in an airtight container for up to 4 days. Freeze baked cookies for up to 3 months, thaw at room temperature.