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Delicious coconut cookies with pecans on a wooden plate

Coconut Pecan Cookies

These delightful coconut cookies with pecans feature a buttery base and a crunchy texture, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened (room temperature) Use unsalted butter to control salt
  • 1 cup granulated sugar Can swap half for a natural sweetener
  • 1/2 cup light brown sugar, packed Adds moisture and sweetness
  • 2 large eggs, room temperature Room temperature for smoother incorporation
  • 2 teaspoons vanilla extract Adds flavor
  • 2 1/2 cups all-purpose flour Spoon and level flour for accuracy
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups sweetened shredded coconut (toasted) Toast briefly to enhance flavor
  • 1 cup chopped pecans (toasted) Toast briefly to enhance flavor
  • 1/2 cup chopped white chocolate or semi-sweet chips Optional for added sweetness

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. 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.
Mixing
  1. 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.
  2. Beat in the eggs one at a time, mixing until each is incorporated. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Add the dry ingredients to the butter mixture gradually. Mix on low speed or fold by hand until just combined; don’t overmix.
  5. Fold in the toasted coconut and pecans. If using, stir in the chocolate chips.
Baking
  1. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
  2. Bake for 10–12 minutes. The edges should be set and the centers will look slightly underbaked — they firm up as they cool.
  3. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Serve these cookies warm with a glass of cold milk or coffee. Use kitchen parchment between layers for storage to keep them fresh.