Coconut Pecan Cookies

5 from 6 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 238kcal

Author: Callan Wenner

Equipment

Stand mixer with paddle attachment, or handheld mixer
3-tablespoon cookie scoop
2 large baking sheets
Parchment paper

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

US Customary - Metric

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.

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