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    The Cozy Plum » Recipes » Cookies

    Coconut Pecan Cookies

    Published: Sep 12, 2023 by Callan Wenner · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe
    An array of coconut cookies on parchment paper.

    These Coconut Pecan Cookies are an easy, one-bowl recipe for perfect chewy cookies. They are filled with warm spices and have a caramelized taste thanks to the addition of toasted flaked coconut and pecans.

    The beauty of this recipe is that you bake the cookies right away, no chill time is needed. The cookies turn out crispy on the outside and chewy on the inside which means they are a guaranteed crowd-pleaser!

    A cookie is broken apart and leaning on other cookies.

    Coconut and pecan is a classic flavor pairing that creates a rich and sweet cookie that is so satisfying. But the recipe is easily customizable, so if that flavor combination isn't for you, check out the variations and substitutions section of the post.

    Looking to try more recipes with nuts or coconut? Try this Coconut Tres Leches Cake Pumpkin Coffee Cake, Coconut Almond Loaf Cake, Dark Chocolate Granola or Carrot Snack Cake with Cream Cheese Frosting.

    For cookie recipes with nuts, these Classic Thumbprint Cookies, Slice and Bake Shortbread Cookies, Peanut Butter and Jelly Cookies (Thumbprints), or Dark Chocolate Almond Cookies.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions and Variations
    • How to Make This Recipe
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Cookie Recipes You'll Love
    • 📖Recipe
    • Come Bake With Us!

    Why You'll Love This Recipe

    Crispy and chewy - Oftentimes, we are told we have to choose between soft and chewy or thin and crispy cookies. But to me, the ideal cookie has it all. Crispy, caramelized edges and a soft and chewy center. No more picking sides, just make these coconut pecan cookies for all of the delicious textures cookies have to offer.

    No chilling - This recipe doesn't require any chill time, which means these cookies which come together in one bowl, can be made in about 35 minutes from start to finish!

    Toasty - The flavor of these cookies is sweet and caramelized. Brown sugar helps impart these flavors, but toasting the coconut flakes and pecan pieces really amps up the flavor. Topping the cookies with extra toasted coconut and pecans helps take them over the top.

    Ingredients

    Ingredients for coconut pecan cookies.
    • Sugars. Both brown sugar and granulated sugar are used to create a chewy center and slightly crispy edges.
    • Butter. Unsalted, room temperature butter should be used.
    • Pecans. Whole or pre-chopped pecans are totally fine. These will get toasted to maximize flavor before baking.
    • Coconut flakes. It important to use unsweetened coconut flakes or unsweetened shredded coconut. Using sweetened shredded coconut makes the cookies far too sweet.
    • Baking soda. This is the sole leavening agent in the recipe. Along with the egg, this helps the cookies keep their shape.
    • Cinnamon. A touch of ground cinnamon is used to warm up the flavor profile of the cookies next to the toasted mix ins.

    See recipe card for full ingredients list and quantities.

    An array of coconut cookies on parchment paper.

    Substitutions and Variations

    • Add ⅓ cup of chocolate chips of your choice.
    • Add ⅓ cup of chopped dried cranberries or raisins for extra fruity sweetness.
    • Substitute walnuts in place of the pecans.
    • Add ⅓ cup of chopped toffee pieces. This version is great for the holidays!
    • Brown the butter then allow to cool and solidify to room temperature for extra caramel and nutty flavor.

    How to Make This Recipe

    Toasted pecans and coconut in a bowl.

    One: Toast the pecan pieces and coconut flakes and set aside on a plate to cool completely.

    Creamed butter and sugars in a bowl with a rubber spatula in it.

    Two: Cream together the butter and sugars until light and fluffy, then scrape down the sides.

    Creamed cookie dough in a bowl.

    Three: Add the egg and vanilla and mix to combine.

    Flour halfway mixed in to cookie dough in a bowl.

    Four: Add the flour and leavens and mix until partially combined, but some flour still remains.

    A spatula folds pecans and coconut into cookie dough.

    Five: Add the cooled, toasted pecans and coconut and fold it in by hand, also folding in the remaining flour.

    A cookie scoop full of cookie dough.

    Six: Scoop the dough flush into a 3 tablespoon cookie scoop.

    A hand gently flattens cookie dough on a sheet pan.

    Seven: Drop each scoop onto a cookie sheet and gently press down to flatten slightly.

    Cookie dough on a baking sheet with coconut flakes and pecans on top.

    Eight: Top with pieces of un toasted coconut and pecans, then bake and cool.

    Expert Tips

    • Use a digital scale to measure the flour for the most accurate results, or fluff the flour, spoon it into a measuring cup, and level it off. These methods ensure there is the right amount of flour. Too much flour will lead to a dry and crumbly cookie.
    • Use a cookie scoop and scrape the bottom of the scoop on the side of the bowl for even cookies.
    • Add extra coconut and chopped pecans (un toasted) to the tops of the cookies before baking. This adds extra crunch and makes them look extra special.
    • Always under-bake the cookies because they will finish baking on the pan while they cool.

    Recipe FAQs

    What kind of coconut should be used in this recipe?

    This recipe uses unsweetened, flaked coconut so the cookies don't get too sweet. However, sweetened shredded coconut can also be used, and the cookies will turn out sweeter than the unsweetened version.

    Why didn't my cookies spread?

    This is likely because too much flour was added to the dough. Always use a digital scale for the best results. If you only have measuring cups, fluff the flour with a spoon, spoon it into the measuring cup until it is mounded without packing it down, then use the back of a butter knife to level off the flour.

    Can I use other types of nuts?

    Sure! Walnuts, almonds, or macadamia nuts would be great in this recipe. Just be sure to lightly toast them and allow them to cool prior to adding them to the dough.

    Storage

    Store the cookies in a sealed container for up to five days.

    To freeze, add the cookies to a zip top bag and remove all air. Freeze for up to two months. Thaw uncovered at room temperature, then return to a sealed container.

    Two stacked cookies on a plate. The top cookie has a bite out of it.

    More Cookie Recipes You'll Love

    • Coffee cake cookies. One is cut in half to show the center.
      Cinnamon Coffee Cake Cookies
    • Almond chocolate cookie with chocolate surrounding it.
      Dark Chocolate Almond Cookies
    • Single graham cracker cookie on parchment paper.
      Graham Cracker Cookies
    • A stack of shortbread cookies on a plate
      Slice and Bake Shortbread Cookies

    Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!

    📖Recipe

    A stack of coconut pecan cookies. The top two are broken in half.

    Coconut Pecan Cookies

    Callan Wenner
    These Coconut Pecan Cookies are a one-bowl recipe that yields chewy cookies with a caramelized flavor from toasted coconut and pecans. No chilling is required, they're crispy outside and chewy inside, and sure to please any crowd.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 16 cookies
    Calories 238 kcal

    Equipment

    • Stand mixer with paddle attachment, or handheld mixer
    • 3-tablespoon cookie scoop
    • 2 large baking sheets
    • Parchment paper
    U.S. Cups vs MetricUse the metric toggle to convert the measurements

    Ingredients
     
     

    • 2¼ cups all purpose flour
    • 1 teaspoon kosher salt
    • ¾ teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ¾ cup unsalted butter room temperature
    • ½ cup granulated sugar
    • ½ cup light brown sugar packed
    • 1 large egg room temperature
    • ½ tablespoon vanilla extract
    • ½ cup pecans chopped (plus extra for tops)
    • ½ cup unsweetened coconut flakes plus extra for tops
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 350℉ and line two large baking sheets with parchment paper.
    • Toast the pecans and coconut flakes in a large pan over medium heat until lightly browned and fragrant. Transfer to a plate to cool completely.
      ½ cup pecans, ½ cup unsweetened coconut flakes
    • In a bowl, whisk together the flour, salt, baking soda and cinnamon and set aside.
      2¼ cups all purpose flour, 1 teaspoon kosher salt, ¾ teaspoon baking soda, 1 teaspoon ground cinnamon
    • In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer) cream together the butter and sugars for two minutes until creamy then scrape down the sides.
      ¾ cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar
    • Add the egg and vanilla and mix again on medium speed for one minute. Scrape down the sides again.
      1 large egg, ½ tablespoon vanilla extract
    • Add the whisked dry ingredients and mix on low speed until almost fully combined but some flour still remains.
    • Add the pecans and coconut and finish mixing the dough together by hand with a rubber spatula, until the mix-ins are evenly dispersed and the flour is combined.
    • Use a 3 tablespoon cookie scoop to scoop even sized balls (scrape the bottom flush on the side of the bowl) and drop onto the baking sheet, about 6 cookies per sheet. Gently press the dough ball down slightly with three fingers or the bottom of a drinking glass. Sprinkle the tops with extra chopped pecans and coconut (untoasted).
    • Bake (one sheet at a time) for 8-10 minutes until the edges are set and the middle still looks under done.
    • Smack the bottom of the pan on the counter a few times. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Repeat the process with the remaining cookie dough.

    Notes

    Do NOT over measure the flour or else the cookies won’t spread properly and will be crumbly. A kitchen scale is recommended. If using measuring cups, follow the fluff, spoon and level method.
    Store the cookies in a sealed container for up to five days.
    To freeze, add the cookies to a zip top bag and remove all air. Freeze for up to two months. Thaw uncovered at room temperature, then return to a sealed container.

    Nutrition

    Calories: 238kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 33mgSodium: 205mgPotassium: 64mgFiber: 1gSugar: 14gVitamin A: 287IUVitamin C: 0.1mgCalcium: 17mgIron: 1mg
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      About Callan

      I'm Callan, and welcome to The Cozy Plum! A photographer and recipe developer of all things sweet, savory, and delicious, I help cooks and bakers of any level gain the confidence to create restaurant-quality recipes in their own kitchen!

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