If you love chewy, nutty sweets, these Coconut Cookies with Pecans might just become your new obsession. Imagine a cookie that’s golden on the edges, soft in the center, bursting with sweet coconut, and loaded with toasty pecans in every bite. Whether you’re baking for a special gathering or treating yourself to a homemade dessert, these cookies are pure comfort. They bring together rich, buttery goodness with a tropical twist and nutty crunch—all in one easy-to-prepare treat that you’ll want to whip up again and again.
Ingredients You’ll Need
This recipe comes to life with simple, classic ingredients you probably already have in your kitchen. Each element plays a starring role: from the creamy butter that creates a tender crumb to the shredded coconut for a hint of natural sweetness and toasty color. Here’s what makes these Coconut Cookies with Pecans so irresistible:
- Unsalted butter (1 cup, softened): Creamy butter forms the rich base and gives the cookies their luxurious texture.
- Granulated sugar (1 cup): This adds just the right amount of sweetness to balance the coconut and nuts.
- Brown sugar (½ cup, packed): A touch of brown sugar offers a caramel-like depth and helps with chewiness.
- Large eggs (2): Eggs bind everything together and give the cookies structure.
- Vanilla extract (1 teaspoon): Pure vanilla rounds out the flavors with a warm, comforting note.
- All-purpose flour (2 cups): Flour gives the cookies their soft, cakey body.
- Baking soda (1 teaspoon): A bit of leavening for just the right lift.
- Salt (½ teaspoon): Balances sweet flavors and enhances the coconut and nutty notes.
- Sweetened shredded coconut (2 cups): The star ingredient, delivering texture and tropical flavor.
- Chopped pecans (1 cup): Toasted or plain, pecans add crunch and buttery richness to every bite.
How to Make Coconut Cookies with Pecans
Step 1: Prepare Your Baking Tools
Start by preheating your oven to 350°F (175°C). Grab some parchment paper and line your baking sheets—the parchment helps your Coconut Cookies with Pecans bake evenly and makes cleanup a snap.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer (or sturdy spoon and elbow grease) to cream together the softened butter, granulated sugar, and brown sugar. Beat until the mixture is light and fluffy—this step is key to achieving that irresistible cookie texture.
Step 3: Add Eggs and Vanilla
Next, beat in the eggs one at a time, ensuring each egg is completely incorporated before adding the next. Then, pour in the vanilla extract and blend until the mixture smells absolutely heavenly.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing the dry ingredients first prevents uneven spots of baking soda or salt in your final batch of Coconut Cookies with Pecans.
Step 5: Combine Wet and Dry Mixtures
Gradually add the flour mixture to the wet ingredients, mixing just until combined. Overmixing at this stage can lead to tougher cookies, so stop as soon as you see the last streak of flour disappear.
Step 6: Fold in Coconut and Pecans
Now for the fun part! Gently fold in the shredded coconut and chopped pecans. Distribute them throughout the dough so every cookie bursts with sweet coconut and nutty pecan flavor.
Step 7: Shape and Bake
Drop tablespoon-sized balls of dough onto your lined baking sheets, spacing them about 2 inches apart to give the cookies room to spread. Bake for 10–12 minutes, keeping an eye out—pull them when the edges are golden and the centers are just set for perfectly chewy Coconut Cookies with Pecans.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring to a wire rack. This short rest lets them set up so they won’t fall apart when moved. Once cool, dig in and savor the comfort of every bite!
How to Serve Coconut Cookies with Pecans
Garnishes
Take your Coconut Cookies with Pecans to the next level with a simple garnish: lightly dust them with powdered sugar, drizzle with melted chocolate, or sprinkle extra toasted coconut on top right after baking for a decorative flourish and flavor boost.
Side Dishes
For an extra-special snack spread, these cookies are wonderful alongside fresh fruit, a scoop of vanilla or coconut ice cream, or even a warm mug of chai or coffee. The buttery notes pair beautifully with the bittersweetness of dark chocolate or the zest of fresh berries.
Creative Ways to Present
Package a stack of Coconut Cookies with Pecans in a clear cellophane bag tied with ribbon for the perfect homemade gift. Or, arrange them on a rustic wooden board with mixed nuts and dried tropical fruits for a cookie platter that’s instantly inviting at any gathering.
Make Ahead and Storage
Storing Leftovers
Keep your cookies soft and fresh by storing them in an airtight container at room temperature. They’ll remain delicious for several days, and some say they’re even better on day two as the flavors meld.
Freezing
Freeze Coconut Cookies with Pecans either before or after baking. To freeze dough, scoop it into balls and freeze on a tray until solid, then transfer to a zip-top bag for up to 2 months. For baked cookies, cool completely, layer between sheets of parchment, and freeze in an airtight container for perfect grab-and-go treats later.
Reheating
If you want to recapture that just-baked aroma, warm the cookies on a baking sheet in a 300°F (150°C) oven for 5–7 minutes. They’ll become soft and fragrant—so good you might never wait for them to cool again!
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, you can use unsweetened shredded coconut if you prefer a less sweet cookie. Just know that the texture will be a bit drier, and you might want to bump up the sugar slightly to balance the flavors.
Can I substitute walnuts or other nuts for the pecans?
Absolutely! Walnuts, macadamias, or even chopped almonds work well in this recipe. The base dough complements all sorts of nuts, so feel free to use your favorites—or whatever you have on hand.
Do Coconut Cookies with Pecans stay soft or get crispy?
These cookies are naturally soft and chewy, thanks to the brown sugar and coconut. Leave them in the oven an extra minute or two for a crispier finish, or follow the recipe for ultra-tender centers.
How do I toast pecans for this recipe?
Simply spread chopped pecans on a baking sheet and bake at 350°F for 5–8 minutes, shaking the pan once, until fragrant and golden. Allow to cool before folding into the dough for deeper flavor in your Coconut Cookies with Pecans.
Can I make the dough ahead of time?
Yes! Prepare the dough, cover tightly, and refrigerate for up to 48 hours before scooping and baking. Chilled dough tends to yield thicker, chewier cookies, so it’s actually a baker’s secret for even better Coconut Cookies with Pecans.
Final Thoughts
There is something magical about pulling a tray of Coconut Cookies with Pecans from the oven and sharing them fresh and warm. Whether you’re new to baking or an old pro, this recipe is a must-make—simple, versatile, and a true crowd-pleaser. Don’t wait to experience the cozy joy of these cookies—give them a try and see just how quickly they disappear from your table!
Print
Coconut Cookies with Pecans Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Coconut Cookies with Pecans are a delightful treat with a perfect balance of sweetness and nuttiness. They are soft, chewy, and packed with the flavors of coconut and toasted pecans.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins:
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix well.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in mix-ins: Fold in the shredded coconut and chopped pecans.
- Bake: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For crispier cookies, bake a few minutes longer.
- Toast the pecans beforehand for deeper flavor.
- These cookies freeze well and stay soft for days when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
