Chewy, crunchy, and simple to make, these Coconut Pecan Cookies are a lovely treat any time of year. This no-chill dough is ideal when you want a break from chocolate and crave something nutty and coconut-forward.
This coconut pecan cookie recipe is a great addition to holiday cookie tins, or perfect for dunking in a hot cup of coffee or a cold glass of milk. Their flavor is simple yet satisfying — chewy with a pleasant crunch from the pecans and bright coconut notes reminiscent of German chocolate cake, minus the chocolate.
Ingredients You’ll Need
- Butter. Use room temperature butter so it creams easily with the sugar. Unsalted is preferable, but salted works too.
- Sugar. This recipe uses both brown sugar and granulated white sugar. Either light or dark brown sugar will do.
- All-purpose flour. Unbleached all-purpose flour gives the best texture.
- Leavening agents. Both baking powder and baking soda are used for proper lift and texture.
- Coconut. Unsweetened shredded coconut is recommended, though sweetened will work if that’s what you have.
- Pecans. Finely chopped pecans add crunch and flavor.
- Vanilla extract. A touch of vanilla enhances the overall flavor.
Let’s Make Coconut Pecan Cookies
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat and set aside.
In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Set the dry mix aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream the room-temperature butter with both sugars until light and fluffy.
Add the eggs one at a time, mixing after each addition, then stir in the vanilla. Scrape down the sides of the bowl to ensure everything is well combined.
Gradually add the dry ingredients to the butter mixture and mix until just combined. Fold in the shredded coconut and chopped pecans until evenly distributed.
Scoop uniform portions of dough onto the prepared baking sheet, leaving room for the cookies to spread. Bake 8–10 minutes, until the edges are lightly golden. Remove from the oven and transfer the cookies to a wire rack to cool before serving.
Tips and Tricks
- Use desiccated coconut if you prefer finer coconut pieces rather than long strands.
- An ice cream scoop ensures even-sized cookies that bake uniformly.
- Let the cookies cool completely on a wire rack to set their texture before serving.
- For the most consistent results, weigh ingredients with a kitchen scale; the recipe card includes weight conversions.
Variations
- Add chocolate chips. If you want a touch of chocolate, fold in semi-sweet, dark, or white chocolate chips.
- Toast the pecans. Lightly toasting the pecans for a few minutes deepens their flavor—let them cool before adding to the dough.
- Mix the flour. Replace half the all-purpose flour with whole wheat for a nuttier, heartier cookie.
Frequently Asked Questions
After cooling to room temperature, store cookies in an airtight container or zipper bag. They keep well for about 4–5 days.
Yes. Prepare the dough and cover it in the refrigerator, or scoop portions and refrigerate or freeze until ready to bake.
Yes. Freeze raw scooped dough on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake frozen dough straight from the freezer, adding a minute or two if needed. Baked cookies can also be frozen in airtight bags.
More Cookie Recipes
- Sourdough Oatmeal Cookie
- Nutella Thumbprints
- Oatmeal Craisin Cookies
- Cinnamon Sugar Pinwheels
- Brown Butter Pecan Cookies
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📖 Recipe
Coconut Pecan Cookies
Equipment
- Stand mixer or hand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone mat
- Wire cooling rack
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) butter, room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup shredded coconut
- 1 cup pecans, chopped
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment or silicone.
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and both sugars until light and fluffy.
- Add eggs one at a time, then stir in vanilla. Scrape the bowl as needed.
- Mix in dry ingredients until just combined, then fold in coconut and pecans.
- Scoop dough onto prepared sheets, leaving space to spread. Bake 8–10 minutes until edges are lightly golden. Cool on a wire rack.
Notes
- Desiccated coconut yields a finer texture without long strands.
- Scooping uniform portions helps ensure even baking.
- Cool completely on a wire rack for best texture.
- Use a kitchen scale for precise measurements if available.