I’ve made these coconut pecan cookies more times than I can count — they’re a little toasty, a little chewy, and perfect when you want a cookie that’s not too sweet but full of texture. They’re a great make-ahead treat for cookie swaps, holiday boxes, or an afternoon with coffee, and they come together with simple pantry staples in under 30 minutes of hands-on time. If you enjoy straightforward cookie recipes, you might also like this easy 3-ingredient sugar cookies for a no-fuss alternative.

Why you’ll love this dish

These cookies balance toasted coconut and crunchy pecans against a buttery, slightly caramelized brown sugar base. They’re quick to mix, don’t require chilling (unless you want to), and they travel well — ideal for bake sales and holiday trays.

“A great all-occasion cookie: crisp at the edges, tender inside, with a toasted coconut flavor that keeps you coming back.” — a reader favorite

They’re especially good when:

You want cookies that aren’t overly sweet.
You have a bag of coconut and a jar of pecans to use up.
You need a reliable cookie that’s kid-approved and giftable.

Step-by-step overview

Before you dive in, here’s the process at a glance:

Cream butter and sugars until smooth.
Add egg and vanilla.
Whisk dry ingredients separately, then combine with wet.
Fold in coconut and pecans.
Scoop onto a lined sheet and bake 10–12 minutes.
This is a single-bowl-forward recipe (with a small bowl for dry ingredients) and works well if you measure ingredients ahead of time.

Gather these items

Key ingredients

1 cup shredded coconut (sweetened or unsweetened; see notes)
1 cup chopped pecans (toasted for extra flavor)
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt

Notes and substitutions

Shredded coconut: sweetened gives a chewier, sweeter cookie; unsweetened yields a less sugary finish.
Pecans: substitute walnuts if preferred, or toast the nuts in a dry skillet for 3–5 minutes for more aroma.
Butter: can swap for salted butter, but reduce added salt slightly. For dairy-free, use a firm vegan butter and ensure coconut is unsweetened if needed.

Directions to follow

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter with the granulated and brown sugars until the mixture is smooth and slightly pale. This helps the cookies spread evenly.
Beat in the egg and vanilla until fully incorporated. Scrape the bowl so no streaks remain.
In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry mix to the wet ingredients, stirring just until combined — avoid overmixing to keep cookies tender.
Fold in the shredded coconut and chopped pecans until evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart. For uniform cookies, use a small cookie scoop.
Bake for 10–12 minutes, or until the edges are golden brown and the centers look set. Rotate the sheet halfway through if your oven runs hot.
Let cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

Serve warm with a mug of coffee or tea for a cozy snack. For holidays, arrange on a platter with powdered-sugar-dusted shortbread; for an afternoon treat, pair with a scoop of vanilla ice cream for a quick dessert. These cookies also make a thoughtful edible gift wrapped in parchment and tied with twine.

How to store & freeze

Short-term: Store cooled cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment to avoid sticking.

Long-term / Freezing: Freeze baked cookies in a single layer on a sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature. For dough: shape into balls and freeze on a sheet; when frozen, transfer to a bag and bake from frozen adding 1–2 minutes to baking time.

Food safety: Always cool completely before storing to prevent steam buildup and sogginess.

Pro chef tips

Toast the coconut lightly in a skillet for 2–3 minutes to intensify flavor; watch it closely as it browns fast.
Use room-temperature butter and egg for proper emulsion and even texture.
If you like chewier cookies, pull them from the oven when centers are glossy but edges are set — they’ll firm up as they cool.
To make uniformly round cookies, chill scooped dough for 15 minutes before baking.
For another brown-sugar forward treat, try this creative twist on pop tart cookies in my notes: brown sugar pop tart cookies.

Creative twists

Chocolate chips: fold in 1/2 cup semisweet chips for a classic combo.
Citrus boost: add 1 teaspoon finely grated orange zest to the dough for brightness.
Coconut glaze: drizzle with a simple powdered sugar and coconut milk glaze after cooling.
Gluten-free: swap 1:1 with a gluten-free flour blend, but add 1/4 teaspoon xanthan gum if your blend lacks it.
Nut-free: omit pecans and add 1/2 cup sunflower seeds or extra coconut for crunch.

Your questions answered

Q: Can I use sweetened vs unsweetened coconut?

A: Yes. Sweetened coconut will make the cookies slightly sweeter and chewier. Unsweetened yields a less sugary cookie and lets the brown sugar shine. Adjust granulated sugar if you need it less sweet.

Q: How do I keep the cookies soft instead of crisp?

A: Underbake by a minute or two so the centers remain soft, then let them cool on the sheet. Storing with a slice of bread in the container can help retain softness for a day or two.

Q: Can I make these nut-free or vegan?

A: For nut-free, replace pecans with seeds (sunflower or pumpkin) or extra coconut. For vegan, use a firm plant butter and an egg replacer like a flax egg (1 tbsp flax + 3 tbsp water) — texture will be slightly different but tasty.

Q: Do I need to toast the pecans?

A: No, but toasting enhances flavor. Toast in a dry skillet for 3–5 minutes until fragrant.

Q: What’s the best way to portion the dough?

A: Use a tablespoon or a small cookie scoop for even cookies; chilling dough balls briefly helps maintain shape.

Conclusion

These coconut pecan cookies are a dependable, crowd-pleasing recipe that’s easy to adapt and perfect for gifting, snacking, or holiday trays. For another version with a similar nut-coconut pairing, see this classic Coconut-Pecan Cookies Recipe, and for a soft, chewy take with extra richness, check out the Coconut Pecan Cookies (Soft and Chewy) – Olives + Thyme.