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    Home » Recipes » Dessert Recipes » Coconut Pecan Cookies Recipe

    Coconut Pecan Cookies Recipe

    Published: Dec 9, 2022 by lynnswayoflife · This post may contain affiliate links

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    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!

    Two plates of coconut pecan cookies are surrounded by pecan halves.
    These cookies are nutty and full of coconut flavor!

    Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases. However this is at no cost to you. Read my affiliate links full disclosure policy here.

    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!

    Jump to:
    • Ingredients You'll Need
    • Equipment To Gather
    • Let's Make Coconut Pecan Cookies
    • Tips and Tricks
    • Variations
    • Frequently Asked Questions
    • More Cookie Recipes
    • 📖 Recipe

    Ingredients You'll Need

    An overhead shot of the ingredients for coconut pecan cookies
    You only need a few simple ingredients for these cookies!
    • 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.

    Equipment To Gather

    • Stand Mixer or Hand Mixer
    • Mixing Bowl
    • Measuring Spoons
    • Measuring Cup
    • Ice Cream Scoop
    • Rubber Spatula
    • Parchment Paper
    • Baking Sheet
    • Wire Rack

    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.

    The butter and sugar are added to a bowl.
    Add the butter and sugar to a bowl.
    The eggs and vanilla are added to the dough.
    Scrape down the bowl to make sure the ingredients are all incorporated well.

    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.

    The flour mixture is added to the bowl.
    Add the dry ingredients to the wet ingredients.
    The coconut and pecans are added to the dough ball.
    Pour in the chopped pecans and shredded coconut into the bowl.

    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.

    The dough is scooped with a cookie scoop.
    An ice cream scoop makes sure the cookies are all the same size.
    The dough balls are on a baking sheet.
    Leave a little room between the cookie dough balls because they will spread.

    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.
    A hand is holding a coconut pecan cookie.
    These cookies are delicious dipped in cold milk!

    Frequently Asked Questions

    How long will these cookies stay fresh?

    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.

    Can the dough be made ahead of time?

    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.

    Do these cookies freeze well?

    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.

    A cookie is broken in half and places on the plate of cookies.
    These cookies are great when you need a break from all that chocolate!

    More Cookie Recipes

    • Sourdough Oatmeal Cookie
    • Nutella Thumbprints
    • Oatmeal Craisin Cookies
    • Cinnamon Sugar Pinwheels
    • Brown Butter Pecan Cookies

    Did you love this recipe? If you did, please leave a 5 ⭐️ rating below! Follow along on Instagram and Facebook!

    📖 Recipe

    Two plates of coconut pecan cookies are surrounded by pecan halves.

    Coconut Pecan Cookies

    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!
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: coconut pecan cookies
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Servings: 36 cookies
    Calories: 151kcal
    Author: Lynn Polito

    Equipment

    • Stand Mixer
    • Measuring Cups
    • Measuring Spoons
    • Baking Sheet
    • Parchment Paper
    • Wire Cooling Rack

    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.

    Nutrition

    Calories: 151kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 121mg | Potassium: 48mg | Fiber: 1g | Sugar: 9g | Vitamin A: 172IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
    « Fudgy Chocolate Crinkle Cookies with Cake Mix
    Easy Chocolate Christmas Truffles »

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    Hey there! I'm Lynn and I'm based just outside of Boston. I'm a wife and mom of two with a passion for cooking and creating homemade food for my family.

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