Name: Coconut Pecan Toffee Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 60 min
Ingredients: 1 cup butter, very soft; 1 cup granulated sugar (Reduce by 2–3 tablespoons for a less sweet cookie.); 3/4 cup light brown sugar, packed; 1 large egg (Baked egg makes the cookies safe to store at room temperature.); 1 cup mild-tasting oil (sunflower, grapeseed, canola, or safflower); 1 tablespoon vanilla extract; 3 1/4 cups all-purpose flour (Measure correctly: spoon and level to avoid dense cookies.); 1 teaspoon baking soda; 1 teaspoon salt; 1 cup crisp rice cereal (like Rice Krispies); 1 cup old fashioned rolled oats (not quick oats) (Old-fashioned oats give chew and structure.); 1 cup sweetened shredded coconut; 1 cup chopped pecans (toasted if you like deeper flavor) (For a nut-free version, replace with sunflower seeds.); 1 cup toffee bits (Chill dough if bits seem to melt into the dough.); to taste flaky sea salt for sprinkling (optional)

I make a batch of these every holiday season because they hit the perfect balance of crunch, chew, and buttery toffee sweetness. These Coconut Pecan Toffee Cookies pair crispy rice cereal and old-fashioned oats with sweet shredded coconut, toffee bits, and chopped pecans for a cookie that’s both nostalgic and a little fancy. They’re great for cookie exchanges, school lunches, or an afternoon coffee break when you want something more interesting than a plain chocolate chip.

I also like to keep a few simple bakes in rotation — if you want a super-easy standby, try this 3-ingredient sugar cookies recipe for times you need something fast.

Why you’ll love this dish

These cookies are a textural party: crisp rice cereal adds snap, oats add chew, pecans bring toasty crunch, and toffee bits give buttery caramel pockets. They’re not overly sweet because the oats and cereal temper the sugar, so they’re perfect when you want something indulgent but not cloying.

“A holiday cookie that tastes like a bakery treat but disappears faster — crunchy, buttery, and full of toasted pecan flavor.” — a frequent tester

They’re also:

Kid-approved (fun texture and sweet toffee)
Make-ahead friendly (freeze dough or baked cookies)
Easy to scale for parties or small batches

Step-by-step overview

Soften butter and mix with granulated and brown sugar until creamy.
Add egg, then slowly whisk in a mild oil and vanilla (the mixture will look separated at first — keep mixing).
Stir in the dry ingredients (flour, baking soda, salt).
Fold in rice cereal, rolled oats, coconut, chopped pecans, and toffee bits.
Scoop onto parchment-lined pans and bake at 325°F until golden brown. Optionally add extra pecans and flaky sea salt halfway through baking for a prettier top.
Cool briefly on the pan, then transfer to a rack; cookies firm up as they cool.

What you’ll need

1 cup butter, very soft
1 cup granulated sugar
3/4 cup light brown sugar, packed
1 large egg
1 cup mild-tasting oil (sunflower, grapeseed, canola, or safflower)
1 tablespoon vanilla extract
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup crisp rice cereal (like Rice Krispies)
1 cup old fashioned rolled oats (not quick oats)
1 cup sweetened shredded coconut
1 cup chopped pecans (toasted if you like deeper flavor)
1 cup toffee bits
Flaky sea salt for sprinkling (optional)

Notes and swaps: use toasted pecans for a richer nut flavor. If you prefer a less sweet cookie, reduce granulated sugar by 2–3 tablespoons. For a nut-free version, swap chopped pecans for extra toffee and sunflower seeds.

Directions to follow

Preheat oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a large bowl, cream the very soft butter with both sugars until smooth and slightly fluffy. Use a wooden spoon or electric mixer on low.
Add the egg and stir until combined.
Pour in the oil slowly while stirring. The mixture may look separated at first — keep mixing until it comes together. Stir in the vanilla.
Sprinkle the flour, baking soda, and salt evenly over the wet mixture. Stir until no streaks of flour remain.
Fold in the rice cereal, rolled oats, coconut, pecans, and toffee bits until evenly distributed. Don’t overmix — just combine.
Use a medium cookie scoop (about 1.5 tablespoons) to portion dough onto prepared sheets, spacing cookies about 2 inches apart.
Bake 16–20 minutes, until edges are golden brown. For a fancier top: bake 10 minutes, remove the pan, press a few extra pecan pieces into each cookie, sprinkle lightly with flaky sea salt, then return to oven for 6–10 more minutes or until golden.
Let the cookies cool on the pan 3–4 minutes, then move to a wire rack to cool completely. They’ll be soft hot from the oven and firm up as they cool.

If you like experimenting with richer bases, compare techniques from this brown sugar pop tart cookies recipe to see how different sugar profiles affect texture.

Best ways to enjoy it

Plate a few cookies with an espresso or a milky latte for an afternoon treat.
Assemble a cookie board with chocolate-dipped pretzels, shortbread, and these toffee cookies for a holiday spread.
Pack them in a tin with parchment for gifting — they travel well and keep their texture.
Crumble over vanilla ice cream for a crunchy, coconut-toffee sundae.

Storage and reheating tips

Room temperature: Store in an airtight container for up to 4–5 days. Separate layers with parchment so toffee bits don’t stick.
Refrigeration is unnecessary and can dry them out.
Freezing: Freeze baked cookies in a single layer on a sheet pan, then transfer to a freezer bag or container for up to 3 months. Thaw at room temperature.
Reheat briefly in a 300°F oven for 4–6 minutes to refresh crispness, or microwave a cookie for 8–10 seconds for a warm, soft bite.
Food safety: these cookies contain a baked egg, so they’re safe to store at room temperature once fully cooled.

Pro chef tips

Measure flour correctly: spoon and level to avoid dense cookies.
Use old-fashioned oats, not quick oats — they give chew and structure.
If your toffee bits seem to melt into the dough, chill the dough for 15–20 minutes before scooping; colder dough keeps toffee distinct.
Toast the pecans in a dry skillet for 3–5 minutes until fragrant to boost flavor.
If you prefer a firmer cookie, bake a minute or two longer; for chewier centers, remove near the lower end of the bake time.

For contrast with crisp, buttery textures, check this buttery 3-ingredient shortbread cookies to borrow shaping and baking ideas.

Creative twists

Chocolate-toffee: add 1/2 cup semisweet chocolate chips for extra decadence.
Tropical: swap pecans for macadamia nuts and increase shredded coconut to 1 1/4 cups.
Nut-free: replace pecans with toasted sunflower seeds and extra cereal.
Vegan-ish: use vegan butter and a flax “egg” (1 tbsp ground flax + 3 tbsp water) and ensure toffee bits are dairy-free — results will vary.
Mini cookie bars: press dough into a 9×13 pan and bake until golden; cool and cut into squares.

Helpful answers

Q: Can I use quick oats instead of old-fashioned rolled oats?

A: Quick oats will make the texture less chewy and more uniform; for the intended chew and texture contrast, use old-fashioned rolled oats.

Q: Can I freeze raw dough?

A: Yes. Scoop dough onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen; add 1–2 minutes to the bake time.

Q: My toffee bits melt — how can I keep them intact?

A: Chill dough before scooping and baking, and avoid overmixing. If your kitchen is warm, chilling helps maintain toffee shape.

Q: How long do these cookies take to make from start to finish?

A: Active hands-on time is about 20–30 minutes; total time including baking and cooling is roughly 50–70 minutes.

Q: Any allergy swaps for pecans?

A: Use toasted seeds (pumpkin or sunflower) for a nut-free option, or swap pecans for walnuts or almonds if you’re only avoiding specific nuts.

Conclusion

These Coconut Pecan Toffee Cookies are a reliable crowd-pleaser — crisp, chewy, and studded with toffee and coconut for a holiday-worthy bite. If you want a slightly different take or the original inspiration, see the recipe notes and photos over at the Café Sucre Farine’s Coconut Pecan Toffee Cookies. For another toffee-and-coconut riff with chocolate, check out the Toffee Coconut Pecan Chocolate Chip Cookies variation at Barefeet in the Kitchen.