coconut pecan cookie recipe

Written BySheba G Updated On
coconut pecan cookie recipe
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I’ve been making this coconut pecan cookie recipe for years, and it’s always a hit with my family and friends. The combination of sweet coconut and crunchy pecans is a perfect match. I love how the cookies are chewy on the inside and crispy on the outside, making them a delight to eat.

My kids can’t get enough of them, and they’re always asking me to make a batch for them. I’ve also found that this recipe is perfect for any occasion – whether it’s a holiday party, a potluck, or just a random Tuesday night. Plus, the ingredients are relatively healthy, so I don’t feel too guilty about indulging in these tasty treats.

One of the things I appreciate most about this recipe is how easy it is to make. It requires just a few ingredients and some basic mixing and baking skills – even my kids can help me with it! The end result is a delicious cookie that’s full of texture and flavor.

I’ve tried various other cookie recipes over the years, but this one remains my go-to favorite. My family loves it when I make these cookies for special occasions, like birthdays or holidays. They’re also great for everyday snacking – just be sure to store them in an airtight container so they stay fresh.

As for me, I love how this recipe combines the best of both worlds: it’s sweet and indulgent, yet still relatively healthy compared to some other cookie recipes out there.

Coconut Pecan Cookies

Coconut Pecan Cookies

4.7 from 985 votes

These soft and chewy cookies combine toasted coconut and crunchy pecans for a delightful treat. The brown butter base adds a nutty depth that complements the sweet coconut perfectly.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cookies

1 cup unsalted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened shredded coconut, toasted
1 cup pecans, chopped and toasted

👨‍🍳Directions

1Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2In a small skillet over medium heat, toast the shredded coconut and chopped pecans separately until golden and fragrant, about 3-4 minutes each, stirring frequently to prevent burning.
3In a medium saucepan over medium heat, melt the butter and continue cooking until it turns a deep golden brown and smells nutty, about 5-7 minutes.
4Remove from heat immediately and pour into a large mixing bowl to cool slightly.
5Add both sugars to the browned butter and beat with an electric mixer on medium speed until well combined, about 2 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until the mixture is smooth and creamy.
7In a separate bowl, whisk together the flour, baking soda, and salt.
8Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and no streaks of flour remain.
9Fold in the toasted coconut and pecans gently with a spatula.
10Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
11Bake for 10-12 minutes until the edges are golden brown and the centers are set but still soft, rotating the pans halfway through for even baking.
12Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
13The cookies will continue to firm up as they cool, resulting in a chewy texture with crisp edges.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Wire rack
Skillet (for toasting)

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 11g💛Saturated Fat: 6g❤️Cholesterol: 35mg🧂Sodium: 120mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 13g🥩Protein: 2g

📝Notes

For extra flavor, you can substitute half the all-purpose flour with whole wheat pastry flour. Store cookies in an airtight container at room temperature for up to 5 days.

Watch Video Of How Coconut Pecan Cookies Works

To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze the baked cookies in a sealed bag for up to three months, and they thaw quickly at room temperature.

For serving, I like to warm them in the microwave for 10 seconds to bring back that fresh-from-the-oven taste, and they pair wonderfully with a glass of cold milk or a cup of coffee. These coconut pecan cookies are a perfect choice for family gatherings, potlucks, or just a quiet afternoon at home.

They are simple to make, use basic ingredients, and always get compliments. Whether you are baking for a holiday party or a casual get-together, this recipe is reliable and always a crowd-pleaser.

❓ Frequently Asked Questions About Coconut Pecan Cookies

1. Can I use sweetened or unsweetened coconut?

You can use either, but I prefer unsweetened shredded coconut for these cookies. Sweetened coconut will make the cookies sweeter and a bit softer, so if you use it, you might want to reduce the sugar in the recipe by a couple tablespoons. Both work fine, so choose based on your taste.

2. How do I store these cookies to keep them fresh?

Store the cookies in an airtight container at room temperature for up to a week. If you want them to stay chewy, add a slice of bread to the container to absorb excess moisture. You can also freeze the baked cookies for up to three months in a freezer-safe bag.

3. Can I substitute the pecans with another nut?

Yes, you can swap pecans with walnuts, almonds, or even macadamia nuts. Each will give a different flavor and texture. Walnuts are a bit more bitter, while almonds add a mild crunch. Just make sure to toast them first for the best taste.

4. Why did my cookies spread too much while baking?

Cookies spread too much if the dough is too warm or if there is too much butter. Make sure to chill the dough for at least 30 minutes before baking. Also, check that your butter is at room temperature, not melted, and that you are using the correct amount of flour. Overmixing can also cause spreading.

5. Can I make these cookies gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. I have used a 1-to-1 gluten-free baking flour with great results. The texture may be slightly more crumbly, but the flavor stays delicious. Just be sure to chill the dough well.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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