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!
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.
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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
- 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.
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
One: Toast the pecan pieces and coconut flakes and set aside on a plate to cool completely.
Two: Cream together the butter and sugars until light and fluffy, then scrape down the sides.
Three: Add the egg and vanilla and mix to combine.
Four: Add the flour and leavens and mix until partially combined, but some flour still remains.
Five: Add the cooled, toasted pecans and coconut and fold it in by hand, also folding in the remaining flour.
Six: Scoop the dough flush into a 3 tablespoon cookie scoop.
Seven: Drop each scoop onto a cookie sheet and gently press down to flatten slightly.
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
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.
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.
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.
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📖Recipe
Coconut Pecan Cookies
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- 3-tablespoon cookie scoop
- 2 large baking sheets
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
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.
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