Irresistible Coconut Pecan Cookies

Imagine biting into a golden-brown cookie that’s perfectly crispy on the edges yet wonderfully chewy in the center. These coconut pecan cookies deliver exactly that—a heavenly combination of toasted coconut flakes and buttery pecans in every bite.

Did you know that coconut and pecans have been a beloved baking duo since the 1950s when tropical ingredients became widely available in American kitchens? This recipe is special because it requires just 20 minutes of prep time and uses simple pantry staples you probably already have.

Perfect for holiday cookie exchanges, afternoon tea, or satisfying that spontaneous sweet tooth craving, these cookies are foolproof enough for beginners yet impressive enough for seasoned bakers.

Much like our popular chocolate chip oatmeal cookies, these treats disappear within minutes of coming out of the oven. Get ready to fall in love with your new favorite cookie recipe!

What are Coconut Pecan Cookies?

Ever wondered why certain cookie combinations just work? Coconut pecan cookies are those magical treats that marry the tropical sweetness of shredded coconut with the rich, buttery crunch of toasted pecans. Why this particular pairing, you ask?

Well, as the classic saying goes, “the way to a man’s heart is through his stomach,” and these cookies prove it every single time! The name itself is delightfully straightforward—no fancy French terms or complicated culinary jargon here.

It’s simply a celebration of two incredible ingredients working in perfect harmony to create cookie magic. Don’t just take my word for it—grab your mixing bowl and experience this flavor combination yourself!

Why You’ll Love This Coconut Pecan Cookies Recipe

<h4>Tropical Meets Southern Charm</h4>

The star attraction here is the incredible texture contrast. Sweet, flaky coconut provides a delicate chewiness while toasted pecans add a satisfying crunch and deep, nutty flavor. Each bite is a journey—first you taste the buttery cookie base, then the sweet coconut emerges, and finally, the pecans deliver that irresistible toasted finish. <h4>Budget-Friendly Baking Bliss</h4>

Making coconut pecan cookies at home costs a fraction of what you’d pay at a bakery. A single batch yields about 24 cookies for under $8, while bakery cookies can run $3-4 each! Plus, you control the quality of ingredients—real butter, premium coconut, and fresh pecans make all the difference. No preservatives, no artificial flavors, just pure homemade goodness. <h4>Customize to Your Heart’s Content</h4>

The beauty of this recipe lies in its versatility. Add chocolate chips for extra decadence, drizzle with dark chocolate after baking, or mix in a hint of lime zest for a tropical twist. Love our famous pecan sandies? You’ll adore these coconut pecan cookies—they share that same buttery richness with an exotic upgrade. Whether you’re baking for a crowd or meal-prepping treats for the week, this recipe adapts beautifully.

Ready to transform simple ingredients into bakery-worthy cookies? Let’s get baking!

How to Make Coconut Pecan Cookies

<h4>Quick Overview</h4>

These coconut pecan cookies come together surprisingly fast. You’ll start by creaming butter and sugars until fluffy, then fold in toasted coconut and chopped pecans for maximum flavor and texture. The dough is easy to work with—no chilling required unless you prefer thicker cookies.

The result? Golden-brown cookies with crispy edges and chewy centers that stay fresh for days.

Preparation Time: 15 minutes
Baking Time: 12-14 minutes
Total Time: 30 minutes
Yield: 24 cookies <h4>Key Ingredients for Coconut Pecan Cookies</h4>

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sweetened shredded coconut
1 cup pecans, chopped and toasted

Wet Ingredients:

3/4 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract (optional but recommended)

Step 1: Prepare Your Workspace

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking. Position your oven racks in the upper and lower thirds for optimal heat circulation.

Step 2: Toast the Pecans

Spread chopped pecans on a baking sheet in a single layer. Toast in the preheated oven for 5-7 minutes, stirring halfway through, until fragrant and lightly golden. Watch carefully—pecans can burn quickly! Remove and let cool completely. This step is crucial as it intensifies the nutty flavor and adds extra crunch.

Step 3: Toast the Coconut (Optional but Recommended)

For deeper flavor, toast the shredded coconut the same way you toasted the pecans. Spread on a baking sheet and bake for 3-5 minutes, stirring frequently, until golden brown. The coconut toasts faster than pecans, so stay vigilant! Let cool completely before using.

Step 4: Combine Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Whisking ensures even distribution of leavening agents, which means consistently risen cookies. Set this bowl aside—you’ll add it to the wet ingredients later.

Step 5: Cream Butter and Sugars

In a large mixing bowl or stand mixer, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes. The mixture should become light, fluffy, and pale in color. This creaming process incorporates air, creating a lighter cookie texture. Scrape down the sides of the bowl as needed to ensure even mixing.

Step 6: Add Eggs and Extracts

Add eggs one at a time, beating well after each addition. This ensures proper emulsification. Then mix in vanilla extract and coconut extract (if using) until fully combined. The batter should look smooth and creamy at this point.

Step 7: Incorporate Dry Ingredients

With your mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until no flour streaks remain—overmixing develops gluten and creates tough cookies. Stop mixing as soon as the flour disappears into the batter.

Step 8: Fold in Coconut and Pecans

Using a rubber spatula or wooden spoon, gently fold in the toasted coconut and toasted pecans. Fold with a gentle hand, using broad strokes from the bottom of the bowl upward. This technique distributes mix-ins evenly without overworking the dough.

Step 9: Portion the Dough

Using a cookie scoop (about 2 tablespoons) or a spoon, drop rounded balls of dough onto your prepared baking sheets. Space them about 2 inches apart—these cookies spread moderately during baking. For uniform cookies, use an ice cream scoop to ensure each portion is the same size.

Step 10: Bake to Golden Perfection

Bake for 12-14 minutes, rotating the baking sheets halfway through for even browning. The cookies are done when the edges turn golden brown but the centers still look slightly underbaked. They’ll continue cooking on the hot pan after removal, so don’t overbake! A slight jiggle in the center is perfect.

Step 11: Cool Properly

Let cookies cool on the baking sheet for 5 minutes—this allows them to set without breaking. Then transfer to a wire cooling rack to cool completely. Cooling on the rack prevents soggy bottoms and maintains that perfect crispy-chewy texture.

What to Serve Coconut Pecan Cookies With

These versatile cookies pair beautifully with numerous beverages and complementary treats.

Perfect Beverage Pairings:

Hot coffee (especially dark roast or espresso)
Cold milk (classic and always satisfying)
Chai tea latte (the spices complement the coconut)
Iced vanilla latte (for warm weather enjoyment)
Hot chocolate (for an indulgent dessert moment)

Dessert Platter Ideas: Serve these alongside our famous brownies and lemon bars for a diverse cookie platter. The tropical notes of coconut pecan cookies provide nice contrast to rich chocolate treats and citrusy desserts.

Ice Cream Sandwiches: Use two cookies to sandwich your favorite ice cream—vanilla, butter pecan, or coconut ice cream work exceptionally well. Press gently and roll the edges in mini chocolate chips or extra toasted coconut for a stunning presentation.

Afternoon Tea Service: These cookies shine at afternoon tea parties. Arrange them on a tiered stand with scones and tea sandwiches for an elegant spread that impresses guests every time.

Top Tips for Perfecting Coconut Pecan Cookies

<h4>Use Room Temperature Ingredients</h4>

Cold eggs and butter don’t mix well, creating lumpy batter and uneven cookies. Set butter and eggs out 30-60 minutes before baking. Proper temperature ensures smooth incorporation and better texture. If you forget, place eggs in warm water for 5 minutes to bring them to room temperature quickly. <h4>Don’t Skip Toasting the Nuts</h4>

Raw pecans taste flat compared to toasted ones. Toasting releases natural oils and intensifies the nutty flavor exponentially. Even if you’re short on time, those 5-7 minutes of toasting make a world of difference in the final cookie. Consider toasting extra pecans to keep on hand for future baking projects. <h4>Measure Flour Correctly</h4>

Too much flour creates dry, cakey cookies. Use the spoon-and-level method: fluff the flour in its container, spoon it into your measuring cup without packing, then level off with a knife. Better yet, weigh your flour—2 cups equals 240 grams for perfect accuracy every time. <h4>Chill Dough for Thicker Cookies</h4>

If you prefer thicker, chewier cookies, refrigerate the dough for 30 minutes before baking. Chilled dough spreads less in the oven, creating taller cookies with more defined edges. This step is optional but recommended if presentation matters for your occasion. <h4>Watch Oven Temperature</h4>

Every oven bakes differently. Use an oven thermometer to verify your actual temperature—many ovens run hot or cold by 25 degrees or more. If your cookies consistently burn or underbake, adjust accordingly. Rotate pans halfway through baking for even browning on all cookies. <h4>Customize Your Coconut</h4>

Sweetened coconut adds moisture and sweetness, but unsweetened coconut works too if you prefer less sugar. Some bakers mix both types for balanced flavor. Always check that coconut is fresh—stale coconut tastes soapy and ruins otherwise perfect cookies. <h4>Prevent Over-Spreading</h4>

If cookies spread too thin, your butter may have been too warm or your dough too warm. Slightly chilled dough and properly softened (not melted) butter are key. Also ensure your baking soda is fresh—old leaveners don’t work properly.

Storing and Reheating Tips

<h4>Room Temperature Storage</h4>

Store completely cooled coconut pecan cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. Keep the container in a cool, dry place away from direct sunlight or heat sources. Add a piece of bread to the container—it releases moisture that keeps cookies soft and chewy. <h4>Refrigerator Storage</h4>

For longer freshness, refrigerate cookies in an airtight container for up to 2 weeks. Let them come to room temperature before serving, or warm briefly for that fresh-baked taste. Refrigeration works especially well in humid climates where cookies can become soggy at room temperature. <h4>Freezer Storage for Maximum Longevity</h4>

Freeze baked cookies for up to 3 months without quality loss. Arrange cooled cookies in a single layer on a baking sheet and freeze until solid (about 1 hour). Then transfer to a freezer-safe container or zip-top bag, separating layers with parchment paper. Label with the date for easy tracking.

You can also freeze cookie dough! Portion dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake frozen cookies directly from the freezer, adding 2-3 minutes to the baking time. This means fresh-baked cookies anytime! <h4>Reheating Instructions</h4>

To recreate that fresh-from-the-oven experience, warm cookies in a 300°F oven for 3-5 minutes. They’ll soften slightly and the edges will crisp up beautifully. Alternatively, microwave individual cookies for 8-10 seconds—perfect for a quick warm treat. Avoid over-microwaving as it can make cookies tough.

Nutrition Information

Nutrient	Amount Per Cookie
Calories	185
Total Fat	11g
Saturated Fat	5g
Cholesterol	30mg
Sodium	125mg
Total Carbohydrates	20g
Dietary Fiber	1g
Sugars	12g
Protein	2g

Note: Nutrition information is approximate and based on one cookie (recipe yields 24). Values may vary depending on specific ingredients used.

Frequently Asked Questions

<h4>Can I use unsweetened coconut instead of sweetened?</h4>

Yes! Unsweetened coconut works perfectly in this recipe. Your cookies will be slightly less sweet with a more pronounced coconut flavor. If using unsweetened coconut, consider increasing the sugar by 2-3 tablespoons to balance the flavors. Some bakers prefer this approach for a more sophisticated, less sugary cookie. <h4>Why are my coconut pecan cookies spreading too much?</h4>

Excessive spreading usually happens because the butter was too warm or melted, the dough was too warm when baked, or you used too little flour. Make sure butter is softened but still holds its shape (not greasy or melted). Try chilling your dough for 30 minutes before baking, and always measure flour correctly using the spoon-and-level method. <h4>Can I substitute walnuts for pecans?</h4>

Absolutely! Walnuts make an excellent substitution and provide a slightly different flavor profile—a bit more earthy and less buttery than pecans. Toast them the same way you would pecans. Other nut alternatives include macadamia nuts (very tropical), almonds (for subtle sweetness), or even cashews. <h4>How do I know when coconut pecan cookies are done?</h4>

Look for golden-brown edges while the centers still appear slightly underbaked and soft. The cookies should have a slight jiggle in the middle when you gently shake the pan. They’ll firm up as they cool on the baking sheet. Overbaked cookies become hard and lose that perfect chewy texture, so err on the side of slightly underdone. <h4>Can I make this recipe vegan?</h4>

Yes, with a few substitutions! Replace butter with vegan butter (stick form works best), use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit 5 minutes), and ensure your sugar is vegan (some brands use bone char in processing). The texture will be slightly different but still delicious. <h4>Do I have to toast the coconut and pecans?</h4>

While not mandatory, toasting dramatically improves flavor. Toasting brings out the natural oils in pecans and deepens coconut’s flavor from flat to complex and nutty. The extra 5-10 minutes is absolutely worth it. If you’re really pressed for time, at least toast the pecans—they benefit most from this step. <h4>Can I add chocolate chips to this recipe?</h4>

Yes! Chocolate chips are a wonderful addition. Fold in 1 cup of semi-sweet, dark, or white chocolate chips along with the coconut and pecans. White chocolate pairs especially beautifully with coconut’s tropical sweetness. Just be aware that chocolate chips may cause extra spreading during baking. <h4>Why did my cookies turn out dry?</h4>

Dry cookies typically result from too much flour, overbaking, or old baking ingredients. Always measure flour carefully and avoid packing it into the measuring cup. Remove cookies from the oven when edges are golden but centers still look slightly soft. Also check that your baking soda and powder are fresh—they should fizz when added to water. <h4>How can I make smaller or larger cookies?</h4>

Easily! Use a smaller cookie scoop (1 tablespoon) for bite-sized cookies, reducing baking time to 9-11 minutes. For larger cookies, use a 3-tablespoon scoop and increase baking time to 14-16 minutes. Watch closely as baking times vary by size—look for those golden-brown edges regardless of cookie size. <h4>Can I make the dough ahead of time?</h4>

Definitely! Refrigerate dough in an airtight container for up to 3 days, or freeze for up to 3 months. Cold dough actually produces better cookies—thicker with more pronounced flavors as ingredients have time to meld. Let refrigerated dough sit at room temperature for 10 minutes before scooping, or bake frozen dough balls directly, adding 2 extra minutes to baking time.

Expert Baker’s Secret Tips

The Brown Butter Upgrade: For next-level flavor, brown your butter before making these cookies. Melt butter in a saucepan over medium heat, stirring constantly until it turns golden brown and smells nutty (about 5-7 minutes). Let it cool to room temperature and solidify slightly before using. This adds an incredible depth of caramelized flavor that’s absolutely restaurant-worthy.

The Coconut Extract Game-Changer: Don’t skip the coconut extract if you can find it. This ingredient amplifies the coconut flavor without adding extra texture or sweetness. Just 1/2 teaspoon makes a noticeable difference. Look for it in the baking aisle near vanilla extract.

Double Pan Method: For perfectly even cookies that never burn on the bottom, stack two baking sheets together. The air gap between pans insulates cookies from direct bottom heat, preventing over-browning while the tops and edges achieve perfect color.

The Dough Test: Not sure if your dough consistency is right? It should hold together when squeezed but still feel slightly soft. If it’s crumbly, add a tablespoon of milk. If it’s too sticky, refrigerate for 15 minutes before scooping.

Flavor Variations to Try

Chocolate-Dipped Coconut Pecan Cookies: Melt 8 ounces of dark chocolate and dip half of each cooled cookie. Place on parchment paper and sprinkle with extra toasted coconut or chopped pecans before chocolate sets. Stunning presentation and added decadence!

Lime-Coconut Pecan Cookies: Add 1 tablespoon fresh lime zest to the dough for a bright, tropical twist. The citrus cuts through the richness beautifully and pairs wonderfully with coconut’s sweetness.

Maple Pecan Coconut Cookies: Replace 1/4 cup of white sugar with maple syrup and add 1/2 teaspoon maple extract. This creates a fall-inspired version that’s perfect for holiday cookie platters.

German Chocolate Inspired: Add 1/2 cup mini chocolate chips and replace half the pecans with chopped walnuts. Drizzle cooled cookies with caramel sauce for a nod to classic German chocolate cake flavors.

Troubleshooting Common Issues

Cookies spread into each other: Space dough balls at least 2 inches apart, chill dough before baking, and ensure your baking sheets aren’t too warm when you add the second batch.

Flat cookies: Usually caused by insufficient flour, too much sugar, or butter that was melted instead of softened. Check your measurements and butter consistency.

Hard cookies: Likely overbaked or too much flour was used. Remove cookies when centers still look slightly underdone, and always measure flour carefully.

Bland flavor: Toast those nuts and coconut! Also ensure your extracts are fresh and butter is real (not margarine).

Why This Recipe Works

The combination of both granulated and brown sugar creates optimal texture—granulated sugar promotes spreading and crispiness, while brown sugar’s molasses adds chewiness and deeper flavor. The dual leaveners (baking soda and baking powder) work together for the perfect rise and texture.

Toasting coconut and pecans before adding them to the dough is crucial. This step removes excess moisture that could make cookies soggy while intensifying flavors dramatically.

The ratio of butter to flour creates cookies that are rich without being greasy, and the egg provides structure and binding while maintaining tenderness.

Ready to bake the best coconut pecan cookies of your life? Gather your ingredients, preheat that oven, and let’s create some magic! Don’t forget to share your beautiful cookie photos and tag us—we love seeing your baking adventures! Happy baking! 🥥🌰🍪