Name: Coconut Pecan Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 90 min
Ingredients: 1 1/2 cups chopped pecans (Toast them for better flavor); 1 cups unsalted butter, softened (Room temperature); 1/2 cups granulated sugar; 1 cups packed dark brown sugar (Gives deeper flavor; light brown works in a pinch); 1 teaspoon vanilla extract; 2 large eggs (Room temperature); 1 large egg yolk (Room temperature; adds chew); 2 1/2 cups all-purpose flour; 2 teaspoons cornstarch (For tenderness); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups unsweetened shredded coconut (Toasted briefly if you like extra color)

I’ve been making these coconut pecan cookies for years — they’re the kind of biscuit that disappears from the plate before you’ve finished the second cup of coffee. Crisp at the edges, tender and slightly chewy in the center, with warm toasted pecans and little bursts of coconut in every bite. They’re great for holiday cookie swaps, afternoon treats, or whenever you need a cookie that feels a little fancy without fuss. If you like simple classics, you might also enjoy this 3-ingredient sugar cookies for an even quicker sweet fix.

Why you’ll love this dish

These cookies strike a balance: buttery richness from the softened butter, deep caramel notes from dark brown sugar, and toasty crunch from toasted pecans. They’re forgiving to make — the dough chills easily, and the cornstarch keeps the texture soft without being cakey. Make them for cookie exchanges, brunch platters, after-school snacks, or when you want something homemade that stores well in a tin.

"The toasted pecans and shredded coconut make these cookies feel like a dessert from a small-town bakery — cozy, nutty, and addictively chewy."

Step-by-step overview

Toast the pecans to deepen their flavor and let them cool.
Cream butter with both sugars until light and fluffy.
Add eggs, extra yolk, and vanilla for richness and structure.
Whisk dry ingredients separately, then fold them in gently.
Mix in pecans and coconut by hand; chill briefly to prevent spreading.
Scoop, bake until edges set, and cool on a rack.
This quick outline sets expectations so you can prep as you go.

Gather these items

1 1/2 cups chopped pecans (toast them for better flavor)
1 cup unsalted butter, softened (room temperature)
1/2 cup granulated sugar
1 cup packed dark brown sugar (gives deeper flavor; light brown works in a pinch)
1 teaspoon vanilla extract
2 large eggs, room temperature
1 large egg yolk, room temperature (adds chew)
2 1/2 cups all-purpose flour
2 teaspoons cornstarch (for tenderness)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsweetened shredded coconut (toasted briefly if you like extra color)

Substitutions and notes: use toasted sweetened coconut if you prefer a sweeter, more browned coconut flavor. For a dairy-free version, swap the butter for a firm vegan stick butter and chill slightly longer to reduce spread. For inspiration on brown-sugar-forward cookies, see this brown sugar pop tart cookies recipe.

Directions to follow

Preheat the oven to 350°F (175°C). Line baking sheets with parchment.
Spread the chopped pecans on a baking sheet and toast for 8–10 minutes, stirring once, until fragrant. Let cool fully.
In a large bowl, beat the softened butter with the granulated sugar and dark brown sugar until light and fluffy, about 2–3 minutes.
Beat in the two eggs, the extra yolk, and the vanilla until smooth and combined. Scrape the bowl as needed.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Gradually add the dry mix to the butter mixture and stir until just combined. Don’t overmix.
Fold in the toasted pecans and shredded coconut by hand so the dough stays tender.
Cover the dough and chill for at least 30 minutes (up to 2 hours). Chilling helps the cookies keep their shape.
Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing cookies about 2 inches apart.
Bake for 10–12 minutes. The edges should be set and the centers still look slightly soft.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Short, clear action verbs and a chilled dough make this easy to execute even if you’re juggling other dishes.

Best ways to enjoy it

These cookies pair beautifully with:

A strong coffee or espresso in the morning.
A scoop of vanilla ice cream for an easy dessert sandwich.
Tea service: the nutty, coconut notes complement black or oolong tea.
A holiday cookie box alongside butter cookies and chewy ginger snaps — try pairing with a buttery shortbread for contrast by checking this 3-ingredient shortbread.
Serve on a platter with pecans scattered around for a pretty presentation.

Keeping leftovers fresh

Store cooled cookies in an airtight container at room temperature for up to 5 days. If you want the toasted crunch to stay fresh, place a slice of apple or a small piece of crusty bread in the container to maintain moisture balance (replace after 24 hours). Freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 20–30 minutes before serving. For dough freezing: scoop dough onto a tray, freeze until firm, then store in a bag and bake directly from frozen, adding 1–2 minutes to bake time.

Pro chef tips

Toast pecans on a rimmed sheet and watch them closely; nuts go from fragrant to burned fast.
Room temperature eggs emulsify better — they help create a silkier dough.
Don’t overmix once you add flour. Overworking develops gluten and makes cookies tough.
Chill the dough if your kitchen is warm; cold dough spreads less.
For uniform cookies, weigh dough portions or use a 1-tablespoon cookie scoop.
If you prefer a chewier cookie, take them out of the oven when centers still look slightly underbaked — they’ll set as they cool.
For another brown-sugar-forward cookie technique, this brown sugar pop tart cookie page has useful texture tips.

Creative twists

Chocolate-dipped: Dip half of each cooled cookie in melted dark chocolate and let set.
Citrus lift: Add 1 teaspoon finely grated orange zest to the dough for brightness.
Coconut-forward: Swap half the shredded coconut for larger coconut flakes for more chew.
Pecan praline: Stir in 1/4 cup finely chopped candied pecans for extra crunch and sweetness.
Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum; reduce cornstarch to 1½ teaspoons.
These swaps let you tailor the cookie for different audiences and occasions.

Helpful answers

Q: How long does it take from start to finish?
A: Active prep is about 20–30 minutes (toasting, creaming, mixing). Include at least 30 minutes of chill time and 10–12 minutes bake per sheet. Plan for roughly 1.5 hours total including chill and cooling.

Q: Can I make the dough ahead?
A: Yes. Refrigerate the dough up to 48 hours (wrap tightly). You can also freeze scooped dough portions for up to 3 months and bake from frozen, adding a minute or two to the bake time.

Q: My cookies spread too much — what went wrong?
A: Common causes: butter too soft or melted, dough not chilled, or too much sugar. Make sure butter is softened but not oily, and chill the dough 30–60 minutes. Baking on a hot sheet can also increase spread; start with a cool sheet each batch.

Q: Can I use sweetened coconut instead of unsweetened?
A: Yes — sweetened coconut will add extra sweetness and brown more quickly, so watch for faster browning in the oven.

Q: Are these safe to make without toasting the nuts?
A: You can skip toasting, but toasting intensifies flavor and removes any raw note. Toasting also helps the pecans hold texture during baking.

Conclusion

These coconut pecan cookies are a reliable, crowd-pleasing recipe that balances buttery richness with toasty nuts and coconut. They’re easy to customize, store well, and make an excellent addition to holiday trays or everyday treats. For another take on this classic cookie style, here’s a similar Coconut-Pecan Cookies Recipe with complementary techniques, and for a softer, chewier interpretation see this Coconut Pecan Cookies (Soft and Chewy) – Olives + Thyme.