Go Back

Coconut Pecan Cookies

These coconut pecan cookies are a delightful treat with toasted coconut and crunchy pecans, perfect for cookie swaps, holiday boxes, or a cozy afternoon snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup shredded coconut sweetened or unsweetened
  • 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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, cream the softened butter with the granulated and brown sugars until the mixture is smooth and slightly pale.
  3. Beat in the egg and vanilla until fully incorporated.
  4. In a separate bowl, whisk the flour, baking soda, and salt.
  5. Gradually add the dry mix to the wet ingredients, stirring just until combined — avoid overmixing to keep cookies tender.
  6. Fold in the shredded coconut and chopped pecans until evenly distributed.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart.
Baking
  1. Bake for 10–12 minutes, or until the edges are golden brown and the centers look set.
  2. Let cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.

Notes

These cookies can be stored in an airtight container at room temperature for up to 5 days. For freezing, freeze baked cookies in a single layer until solid, then store in a freezer-safe bag for up to 3 months.