Perfect Coconut Cookies with Pecans
I’ve made these coconut cookies with pecans so many times that they’ve become my go-to when I want something buttery, nutty, and just a little tropical. Crisp at the edges, tender in the center, and dotted with toasted coconut and pecans, they’re the kind of cookie that disappears at family gatherings — and that’s exactly why I keep the dough recipe handy. If you’re already a coconut-cookie fan, you might like my take on another classic: a simple coconut-pecan cookie recipe that leans more chewy than crisp.
Why you’ll love this dish
These cookies hit a lot of sweet spots: crunchy texture from toasted coconut and pecans, a rich buttery base, and the option to add white or semi-sweet chocolate for pockets of sweetness. They’re quick to assemble, don’t require chilling, and bake in batches — ideal for holiday cookie swaps, school events, or a weekend treat.
“A perfect balance of coconut and pecans — toasts up beautifully and keeps a soft center. Family favorite!” — Home baker review
If you prefer a chewier chew or a crispier snap, there are small tweaks that let you customize the texture (see Tips to make). For more crisp-and-chewy coconut ideas, check out this crispy-chewy coconut cookie variant.
The cooking process explained
Before you pull out bowls and sheets, here’s the quick workflow so you know what to expect:
- Toast coconut and pecans briefly to deepen flavor.
- Cream the butter and sugars until light — this traps air for a tender crumb.
- Add eggs and vanilla for structure and flavor.
- Fold in dry ingredients until just combined to avoid tough cookies.
- Drop dough, bake briefly so centers stay slightly soft, then cool.
This overview helps you move through the recipe confidently and keeps baking time predictable when making multiple sheets.
Gather these items
- 1 cup (2 sticks) unsalted butter, softened (room temperature)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups sweetened shredded coconut (toasted)
- 1 cup chopped pecans (toasted)
- Optional: 1/2 cup chopped white chocolate or semi-sweet chips
Substitutions/notes: use unsalted butter to control salt; if you prefer less sweetness, swap half the granulated sugar for a natural sweetener, but baking results may shift slightly. For a dairy-free version, try a high-quality vegan butter and egg replacer (see Variations).
Directions to follow
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Spread the shredded coconut and chopped pecans in a single layer on a baking sheet. Toast in the oven for 4–6 minutes, watching closely. Remove and cool.
- In a large bowl, cream the softened butter with both sugars until light and fluffy — about 2–3 minutes with a hand or stand mixer.
- Beat in the eggs one at a time, mixing until each is incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the butter mixture gradually. Mix on low speed or fold by hand until just combined; don’t overmix.
- Fold in the toasted coconut and pecans. If using, stir in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes. The edges should be set and the centers will look slightly underbaked — they firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
These short, direct steps keep the process easy to follow and reduce the chance of overbaking.
Best ways to enjoy it
Serve these cookies warm with a glass of cold milk, coffee, or an afternoon tea. They pair beautifully with:
- Hot coffee or espresso for a contrast to the sweet coconut.
- Iced tea or lemonade for summer gatherings.
- A scoop of vanilla ice cream sandwiched between two cookies for an indulgent treat.
For cookie trays, alternate with darker chocolate cookies for visual contrast. If you’re plating for guests, a light dusting of powdered sugar or a drizzle of melted white chocolate adds a pretty finish.
Storage and reheating tips
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep edges crisp and centers tender, layer sheets of parchment between cookies. For longer storage, freeze baked cookies in a single layer on a sheet; once solid, transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature; refresh in a 325°F oven for 3–5 minutes if you want them warm.
If you freeze the dough balls instead, bake from frozen but add 2–3 minutes to the baking time. Always cool completely before storing to prevent sogginess.
Pro chef tips
- Toasting matters: a quick 4–6 minute toast of coconut and pecans amplifies aroma and flavor. Watch closely — coconut browns fast.
- Don’t overmix: once the flour goes in, mix only until incorporated to avoid tough cookies.
- Dough temperature: room-temperature eggs and butter incorporate more smoothly; cold ingredients can cause uneven texture.
- Spoon and level flour for accurate measurement or weigh 315–320 g for 2 1/2 cups.
- For perfectly rounded cookies, use a small cookie scoop and lightly roll the dough balls between your palms.
For more texture tips and a salted-coconut spin, see this helpful guide to crunchy coconut cookies: crispy salted coconut cookies.
Recipe variations
- Chocolate-studded: fold in 1/2 cup semi-sweet or white chocolate chips.
- Tropical lift: replace half the pecans with macadamia nuts and add 1/4 cup dried pineapple bits.
- Gluten-free: swap the all-purpose flour for a 1:1 gluten-free baking blend; add 1/4 tsp xanthan gum if your blend lacks it.
- Vegan: use vegan butter, flax “eggs” (2 tbsp ground flax + 6 tbsp water, chilled), and dairy-free chocolate chips.
- Salted-caramel: sprinkle a tiny pinch of flaky sea salt on each cookie as they come out of the oven and add caramel bits to the dough.
Try different nut combinations for seasonal twists — almonds, hazelnuts, or walnuts each change the profile subtly.
Helpful answers
Q: How long does it take to make these cookies from start to finish?
A: Active prep is about 15–20 minutes (including toasting), plus 10–12 minutes per bake. Expect roughly 45–60 minutes total for one or two sheets, including cooling.
Q: Can I skip toasting the coconut and pecans?
A: You can, but toasting brings out oils and aroma. Untoasted coconut may taste milder and toast later in the oven, which risks burning.
Q: What if I don’t have brown sugar?
A: Light brown sugar contributes moisture and a hint of molasses. You can substitute an equal amount of granulated sugar plus 1 tablespoon of molasses, or just use granulated sugar (texture will be slightly different).
Q: Are these safe to freeze?
A: Yes — baked cookies freeze well (up to 3 months). Freeze in a single layer, then transfer to a sealed bag to prevent freezer burn.
Q: Can I make the dough ahead?
A: You can refrigerate dough for up to 48 hours; bring it to room temperature before scooping. For longer storage, freeze the shaped dough balls and bake from frozen, adding a few extra minutes.
Conclusion
If you want a tested, homey coconut-pecan cookie to add to your rotation, this recipe reliably delivers texture and flavor. For another version that emphasizes Southern-style perfection, compare notes with this take on Perfect Coconut Cookies with Pecans – Southern Discourse. And if you’re hunting for a soft, chewy coconut-pecan cookie with slightly different technique and ratios, this Coconut Pecan Cookies (Soft and Chewy) – Olives + Thyme is a great companion resource.
Coconut Pecan Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Spread the shredded coconut and chopped pecans in a single layer on a baking sheet. Toast in the oven for 4–6 minutes, watching closely. Remove and cool.
- In a large bowl, cream the softened butter with both sugars until light and fluffy — about 2–3 minutes with a hand or stand mixer.
- Beat in the eggs one at a time, mixing until each is incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the butter mixture gradually. Mix on low speed or fold by hand until just combined; don’t overmix.
- Fold in the toasted coconut and pecans. If using, stir in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes. The edges should be set and the centers will look slightly underbaked — they firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
