Coconut Pecan Cookies
I remember the first time I made these coconut pecan cookies — the kitchen smelled like toasted nuts and butter, and everyone kept sneaking bites before they were fully cooled. These are classic, slightly chewy cookies with a tender crumb, nutty crunch from toasted pecans, and warm tropical notes from shredded coconut. They’re simple enough for weekday baking, sturdy enough to pack in lunchboxes, and familiar enough to be a holiday cookie tray favorite.
Why you’ll love this dish
These cookies hit several sweet spots: they’re easy to make, use pantry staples, and deliver texture contrast (soft centers with crisp edges and crunchy nuts). They’re great when you want a comforting sweet treat that’s a little more special than a plain sugar cookie — think potlucks, cookie swaps, and afternoon tea.
“Buttery, nutty, and just the right chew — everyone asked for the recipe after the first batch.” — a happy test baker
If you like simple cookie recipes, you might enjoy this 3-ingredient sugar cookies for a quick swap-in dessert.
The cooking process explained
Before you dive in: you’ll cream butter and sugars, add eggs and vanilla, fold in dry ingredients, then mix in coconut and toasted pecans. Dough is dropped by rounded spoonfuls and baked 10–12 minutes until the edges are golden and centers set. Expect a straightforward, one-bowl wet-to-dry process (with a separate bowl for dry ingredients) and a short bake time so the centers stay tender.
What you’ll need
- 1 cup unsalted butter, softened (see notes below)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut (sweetened or unsweetened — see tips)
- 1 cup toasted pecans, chopped
Substitution notes: swap half the butter for browned butter for depth; use coconut oil for a dairy-free tweak (texture will change); replace pecans with walnuts or chopped macadamia nuts. For a gluten-free version, try a 1:1 GF flour blend and reduce mixing. If you need more cookie inspiration, check out these brown sugar pop-tart cookies for a fun variation.
How to prepare it
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with granulated and brown sugars until pale and smooth, about 2–3 minutes with an electric mixer.
- Add the eggs one at a time, beating until each is incorporated. Stir in the vanilla.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients, mixing on low or folding with a spatula until just combined — don’t overmix.
- Fold in shredded coconut and chopped toasted pecans until evenly distributed.
- Drop rounded 1.5-tablespoon scoops of dough onto prepared sheets, leaving 2 inches between cookies.
- Bake 10–12 minutes, until edges are lightly golden and centers look set but still soft.
- Cool on the sheet 2–3 minutes, then transfer to a wire rack to cool completely.
If you want chewier cookies, take them out at the shorter time and let carryover heat finish them.
Best ways to enjoy it
These cookies pair wonderfully with a steaming mug of coffee or a glass of cold milk. For a dessert plate, serve them with vanilla ice cream — the toasted pecans add a nice crunch against creamy ice cream. They’re also sturdy enough for cookie tins and bake sales. If you’re assembling a cookie tray, alternate them with plain butter cookies for contrast. For a breakfast-friendly treat, enjoy one with your afternoon tea.
Want a milder buttery profile? Try these buttery 3-ingredient shortbread cookies as a companion bake.
Storage and reheating tips
- At room temperature: store in an airtight container for up to 4 days. Add a slice of bread to help maintain softness.
- Refrigeration: not necessary for short-term storage; it can dry cookies out, so only refrigerate if your kitchen is very warm.
- Freezing: 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 30–60 minutes. You can also freeze scooped raw dough for up to 3 months; thaw and bake as directed (add a minute or two to bake time if chilled).
- Reheating: warm a cookie for 6–8 seconds in the microwave or 3–4 minutes in a 300°F oven to refresh softness.
Handle leftovers within recommended times to avoid staleness and ensure food safety.
Pro chef tips
- Toast pecans in a dry skillet over medium heat 4–6 minutes, stirring frequently, until fragrant. Let cool before chopping to keep pieces from turning into paste.
- Use room-temperature butter for proper creaming; it traps air and gives lift. If butter is too warm, cookies will spread too much.
- Measure flour by spooning it into the cup and leveling off — packed flour leads to dense cookies.
- Don’t overmix once the flour goes in. Overworking develops gluten and yields tough cookies.
- For a deeper nutty note, brown the butter first, then chill slightly before creaming with sugars.
- If you prefer less chew, toast the coconut lightly in a skillet for a drier texture.
If you enjoy hearty cookie experiments, you might like this seasonal chocolate-chip gluten-free pumpkin cookies idea for autumn baking.
Creative twists
- Coconut-chocolate: fold in 1 cup of chocolate chips and reduce pecans to 1/2 cup.
- Citrus lift: add 1 teaspoon grated orange zest to the dough for bright notes.
- Oat add-in: swap 1/2 cup flour for old-fashioned oats for rustic texture.
- Nut-free: replace pecans with sunflower seeds or extra coconut for a nut-free version.
- Brown-butter coconut pecan: brown the butter for caramelized flavor, then proceed with the recipe.
Common questions
Q: Can I use sweetened shredded coconut?
A: Yes. Sweetened coconut will make the cookies slightly sweeter; reduce granulated sugar by 1–2 tablespoons if you want to balance sweetness.
Q: Do I need to toast the pecans?
A: Toasting enhances flavor and crunch. You can skip it, but raw pecans taste milder and have a softer texture.
Q: Can I make the dough ahead?
A: Absolutely. Refrigerate dough up to 48 hours; this often improves flavor. For longer storage, freeze scooped dough up to 3 months.
Q: How do I make these nut-free?
A: Replace pecans with an equal amount of toasted pumpkin seeds or additional coconut. Note allergy cross-contamination if serving others.
Q: Why did my cookies spread too much?
A: Likely causes are warm butter, too much sugar, or insufficient flour. Chill the dough 15–30 minutes before baking to reduce spread.
Conclusion
These coconut pecan cookies are a reliable, comforting bake that balances chew and crunch with buttery sweetness. They work for casual afternoons, holiday trays, or whenever you want a straightforward cookie with personality. For further inspiration and a slightly different approach to the same flavor profile, see this classic Coconut-Pecan Cookies Recipe and this soft, chewy version on Coconut Pecan Cookies (Soft and Chewy) – Olives + Thyme.
Coconut Pecan Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with granulated and brown sugars until pale and smooth, about 2–3 minutes with an electric mixer.
- Add the eggs one at a time, beating until each is incorporated. Stir in the vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients, mixing on low or folding with a spatula until just combined. Don’t overmix.
- Fold in the shredded coconut and chopped toasted pecans until evenly distributed.
- Drop rounded 1.5-tablespoon scoops of dough onto prepared sheets, leaving 2 inches between cookies.
- Bake in the preheated oven for 10–12 minutes, until edges are lightly golden and centers look set but still soft.
- Cool on the sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
