Coconut Pecan Cookies
Buttery cookies studded with toasted pecans and chewy coconut, perfect for cookie exchanges or gifting.
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.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For extra flavor, toast coconut lightly before adding. Can be made ahead and frozen for later.