Chewy, crunchy, and so easy to make, these Coconut Pecan Cookies are a perfect cookie to make any time of year! This no chill dough is the perfect cookie when you need a break from all that chocolate!
This coconut pecan cookie recipe is the perfect cookie to add to your holiday cookie tins, or it's a good cookie to dip right into a hot cup of coffee or cold glass of milk.
These delicious cookies are kind of like a German chocolate cake without the chocolate. Their flavor is simple, yet chewy and nutty. They are a hit whenever I make them!
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Ingredients You'll Need
- Butter. You will want to at room temperature so it will easily cream into the sugar. Unsalted butter is best, but salted butter won't hurt the recipe.
- Sugar. You will need both brown sugar and white sugar for these cookies. Light brown sugar or dark brown sugar will work in these cookies.
- All purpose flour. Unbleached flour is best.
- Leavening agents. You will need both baking powder and baking soda for these cookies.
- Coconut. Unsweetened shredded coconut is what you will need. If you only have sweetened coconut that will work too.
- Pecans. Chopped into small pieces.
- Vanilla extract. For a little extra flavor.
Let's Make Coconut Pecan Cookies
Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or a silicone mat. Set that aside.
In a medium bowl combine flour, baking powder, baking soda, and salt. Mix the flour mixture together and set that aside.
In the bowl of an electric mixer fitted with the paddle attachment or a large bowl with a hand mixer, add the butter and sugar. Cream butter and sugar until it is light and fluffy.
Crack the large egg into the bowl with the butter mixture. Mix it into the dough on medium speed. Crack the other egg into the bowl and mix again. Add the vanilla extract in an mix one more time. Scrape down the sides of the bowl to incorporate all the ingredients.
Pour the dry ingredients into the large bowl and mix all the ingredients together. Add the coconut flakes and the pecans to the mixture and mix well.
Scoop the cookie dough onto the prepared baking sheet. Bake for 8-10 minutes and slightly golden brown. Let the cookies cool on a wire rack before serving.
Tips and Tricks
- Use desiccated coconut if you don't want the longer pieces of coconut in the cookies.
- Using an ice cream scoop will make sure all the cookies are the same size.
- Make sure the cookies cool on a wire cooling rack before serving.
- For precise measurements, use a kitchen scale. The recipe card has a conversion for weight.
Variations
- Add chocolate chips! Semi-sweet chocolate chips, dark chocolate, or white chocolate chips would be delicious in this coconut pecan cookies recipe!
- Toast the pecans! For a nuttier flavor, toast the pecans for a few minutes, just until you can smell them. Then let them cool before adding them to the dough.
- Change up the flour! To make them even more nutty, feel free to use half whole wheat flour and half all purpose flour.
Frequently Asked Questions
After the cookies have cooled to room temperature, place them in an airtight container or a gallon Ziploc bag. They will stay fresh for 4-5 days.
Yes! You can make the dough completely and then cover the bowl with plastic wrap. When you are ready to bake the cookies, scoop them onto the prepared baking sheet and bake.
Yes! You can freeze the dough or you can freeze the baked cookies. To freeze the dough, scoop the dough onto a prepared baking sheet and freeze the baking sheet until the dough is frozen. Place the frozen dough into a gallon sized Ziploc bag and freeze for up to 3 months. Place the frozen dough balls right on a baking sheet and bake for 8-10 minutes. To freeze the baked cookies, simply place them right in a gallon Ziploc bag and freeze the baked cookies.
More Cookie Recipes
- Sourdough Oatmeal Cookie
- Nutella Thumbprints
- Oatmeal Craisin Cookies
- Cinnamon Sugar Pinwheels
- Brown Butter Pecan Cookies
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📖 Recipe
Coconut Pecan Cookies
Ingredients
- 2 ½ cups All purpose flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Butter Room temperature
- 1 cup Brown Sugar
- ½ cup Sugar
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 1 cup Shredded Coconut
- 1 cup Pecans Chopped
Instructions
- Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or a silicone mat. Set that aside.
- In a medium bowl combine flour, baking powder, baking soda, and salt. Mix the flour mixture together and set that aside.
- In the bowl of an stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, add the butter and sugar. Cream butter and sugar until it is light and fluffy.
- Crack the large eggs into the bowl and mix again. Add the vanilla extract in an mix one more time. Scrape down the sides of the bowl to incorporate all the ingredients.
- Pour the dry ingredients into the large bowl and mix all the ingredients together. Add the coconut flakes and the pecans to the mixture and mix well.
- Scoop the cookie dough onto the prepared baking sheet. Bake for 8-10 minutes and slightly golden brown. Let the cookies cool on a wire rack before serving.
Video
Notes
- Use desiccated coconut if you don't want the longer pieces of coconut in the cookies.
- Using an ice cream scoop will make sure all the cookies are the same size.
- Make sure the cookies cool on a wire cooling rack before serving.
- For precise measurements, use a kitchen scale. The recipe card has a conversion for weight.
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