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Delicious homemade Coconut Pecan Cookies on a baking sheet

Coconut Pecan Cookies

Delightful cookies that balance buttery richness with toasted pecans and shredded coconut, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 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

Method
 

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

Notes

For better flavor, you can use toasted sweetened coconut. For a dairy-free version, swap the butter for a firm vegan stick butter and chill slightly longer to reduce spread.