Coconut Pecan Cookies

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When I want a cookie that feels like a warm hug, I reach for these Coconut Pecan Cookies. They’re rich, nutty, chewy in the middle with a slightly crisp edge—and that toasted coconut and buttery pecan combo is simply irresistible. These cookies have made their way into my holiday baking traditions, but honestly, they’re too good to limit to just one season. Whether I’m making them for guests or sneaking one with my afternoon coffee, they never last long.

I love how easy they are to make, too. No complicated techniques—just wholesome ingredients coming together to create something that tastes a bit nostalgic, a bit indulgent, and totally satisfying. They have that perfect homemade feel, with a slightly crumbly texture, a gentle sweetness, and just enough crunch from the toasted pecans. If you’re someone who loves coconut and nuts in your desserts, you’re going to adore these.

Why You’ll Love This Coconut Pecan Cookies Recipe

These cookies have everything: the chewiness of shredded coconut, the buttery richness of pecans, and the soft, tender texture that makes each bite melt in your mouth. They’re simple enough to whip up for a casual treat but elegant enough to bring to a cookie swap or serve with coffee when guests come over.

What Kind of Coconut and Pecans Should I Use?

I prefer using unsweetened shredded coconut—it gives a great texture without making the cookies overly sweet. You can lightly toast it beforehand for an extra depth of flavor. As for the pecans, roughly chopped toasted pecans work best. They give a nice crunch and a nutty aroma that pairs beautifully with the coconut.

Options for Substitutions

Not into pecans? Walnuts are a great alternative. If you’re baking for someone with a nut allergy, sunflower seeds or pumpkin seeds can provide a similar crunch. Prefer a little chocolate in your cookie? Mini chocolate chips or white chocolate chunks work really well with the coconut. And if you want a dairy-free version, swap out the butter for a vegan alternative—it still yields a tender, flavorful cookie.

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Ingredients for Coconut Pecan Cookies

Unsalted Butter – It creates a soft, tender crumb and gives that rich, buttery base every cookie needs. Softened butter helps incorporate the ingredients smoothly.

Granulated Sugar – Provides sweetness and helps achieve that perfect crisp edge.

Brown Sugar – Adds a deeper caramel flavor and helps keep the cookies moist and chewy.

Egg – Binds everything together and adds moisture.

Vanilla Extract – Enhances the flavors and balances the sweetness with warm aroma.

All-Purpose Flour – The structural base of the cookies that holds everything together.

Baking Soda – Helps the cookies rise and spread just enough.

Salt – A pinch brings out the sweetness and nutty flavors.

Shredded Coconut – Adds texture, chewiness, and that signature coconut flavor.

Chopped Pecans – Give a buttery crunch and rich, nutty taste that contrasts perfectly with the sweet coconut.

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Step 1: Cream the Butter and Sugars

Start by beating the softened butter with both the granulated and brown sugar in a large mixing bowl. This creates a light, fluffy base that gives the cookies their signature texture. Beat for about 2–3 minutes until the mixture is pale and creamy.

Step 2: Add Egg and Vanilla

Mix in the egg and vanilla extract until fully combined. This step ensures the dough is smooth and well-emulsified, which helps with even baking and structure.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring until a soft dough forms. Avoid over-mixing, as it can make the cookies tough.

Step 4: Fold in Coconut and Pecans

Gently fold in the shredded coconut and chopped pecans. Make sure they’re evenly distributed throughout the dough so each bite has a good mix of flavor and texture.

Step 5: Chill the Dough (Optional but Recommended)

For thicker cookies, chill the dough for 30 minutes. This helps prevent spreading and enhances the flavor as the ingredients meld together.

Step 6: Scoop and Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into rounded tablespoons and place them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers are just set.

Step 7: Cool and Serve

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature for the perfect coconut-pecan treat.

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How Long to Prepare Coconut Pecan Cookies

Prep Time: If you have your ingredients at room temperature, prepping takes around 15–20 minutes. This includes creaming the butter, mixing in dry ingredients, and folding in the coconut and pecans.

Chill + Baking Time: While chilling the dough is optional, it adds about 30 minutes. Baking takes 10–12 minutes per batch. Cooling requires an extra 10–15 minutes. So, from start to finish, expect around 1 hour total if you chill, and about 35–40 minutes without chilling.

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Tips for Perfect Coconut Pecan Cookies

• Toast the pecans and coconut lightly beforehand to intensify their flavors.
• Use room temperature butter and egg to ensure even mixing.
• Chill the dough for thicker, softer cookies that don’t spread too much.
• Don’t overbake—remove cookies when the edges are golden but the centers still look soft.
• Use a cookie scoop for evenly-sized cookies that bake consistently.

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Watch Out for These Mistakes While Cooking

• Skipping the chill time can lead to flat, greasy cookies.
• Over-mixing the dough toughens the cookies and ruins the texture.
• Using sweetened coconut may make the cookies too sweet and affect consistency.
• Baking on a hot pan (from a previous batch) can make the bottoms overcook.
• Not measuring flour correctly often results in dry, crumbly cookies.

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What to Serve With Coconut Pecan Cookies?

1. Hot Coffee or Espresso

The nutty, rich flavor of coffee pairs beautifully with these buttery cookies.

2. Vanilla Ice Cream

Use the cookies as a base or crumble them over a scoop for a decadent dessert.

3. Fresh Fruit

Sliced mango, pineapple, or berries offer a light, fruity contrast.

4. Coconut Milk Latte

Keep the coconut theme going with a creamy dairy-free latte.

5. Whipped Cream and Chocolate Sauce

Turn a few cookies into a dessert plate with a dollop of whipped cream and drizzle of chocolate.

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Storage Instructions

Room Temperature: Store the cookies in an airtight container at room temp for up to 5 days. Use parchment between layers to avoid sticking.

Freezing Dough: You can freeze cookie dough balls for up to 3 months. When ready to bake, bake straight from frozen—just add 1–2 minutes to baking time.

Freezing Baked Cookies: Let cookies cool fully, then place in a freezer-safe bag or container. Thaw at room temperature when ready to enjoy.

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Estimated Nutrition (Per Cookie – Approximate)

• Calories: 140
• Fat: 9g
• Saturated Fat: 4.5g
• Carbohydrates: 14g
• Sugar: 8g
• Protein: 1.5g
• Fiber: 1g
• Sodium: 70mg

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Frequently Asked Questions

How do I keep these cookies chewy?

Avoid overbaking and measure flour accurately. Slightly underbaking keeps the centers soft and chewy.

Can I use sweetened coconut instead of unsweetened?

You can, but reduce the sugar slightly to avoid making the cookies overly sweet.

Can I make these gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Do I have to chill the dough?

It’s not mandatory, but it helps control spread and improves flavor. If you have time, chill for 30 minutes.

How long will they stay fresh?

They’re best within 2–3 days but will keep well up to 5 days when stored in an airtight container.

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Conclusion

Coconut Pecan Cookies are a delightful mix of texture and flavor, with a chewy coconut interior and crisp pecan-studded edge. They’re easy enough for a weekday bake yet satisfying enough to share at gatherings. Whether served with coffee, layered into dessert, or eaten straight from the cookie jar, these treats are a comforting classic worth making again and again.

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