Coconut Pecan Cookies

5 from 1 vote

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!

Prep Time5

Cook Time10

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 151kcal

Author: Lynn Polito

Equipment

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