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Loaded with pecan pieces and plenty of coconut flavor, these Coconut Pecan Cookies are perfectly chewy with just the right amount of crunch.
Coconut Pecan Cookies
These cookies with coconut are absolutely fabulous. The pecan pieces bring a wonderful nutty flavor to balance out the tropical sweetness of the coconut. And, the coconut keeps the cookie chewy. Total win.
I think the only thing I might change the next time I make them is to sprinkle in some dark chocolate chips to the dough. But, I adore chocolate and coconut. So, putting the three of them together is a logical next step.
Pecan Coconut Cookies
I have loved coconut my whole life. Pretty much since the day I first discovered its use in baked goods, nestled atop a German chocolate cake.
These pecan coconut cookies have the same flavor combination that reminds me of the frosting my mom used to adorn those giant chocolate layer cakes during my childhood.
Coconut Pecan Cookie Recipe
You’ll need the following ingredients to make this recipe:
- light brown sugar
- white sugar
- egg
- butter
- vanilla extract
- flour, cornstarch, and baking soda
- shredded coconut
- chopped pecans
Start by preheating the oven to 350°F. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Then, add the egg and vanilla and beat until smooth.
Add the flour, cornstarch, and baking soda to the bowl and mix well. Then, stir in the pecans and coconut to mix throughout the cookie dough.
Scoop into roughly 2 tablespoon amounts and roll into balls. Then, bake on a parchment paper lined baking sheet for 9-11 minutes. Remove from the oven when puffy and barely cooked through. Do not let them brown.
Let the coconut pecan cookies cool for 1 minute on the tray before transferring to a wire rack. Allow them to cool completely, then store in an airtight container for up to a week.
Coconut Cookie Recipes
Looking for more coconut cookie recipes?
Coconut Lime Sugar Cookies are a fun twist on classic sugar cookies. All you need is coconut oil and a lime to step up your sugar cookie game!
This Crustless Coconut Pie is a simple custard pie filled to the brim with sweet bites of coconut. Best of all, it’s so easy to make, the kids can stir it together in about 5 minutes.
Thick and chewy Chocolate Hazelnut Cookies are filled with chopped hazelnuts and they’re also loaded with hazelnut spread in the cookies to give them an abundance of rich flavor.
Heath Bar Cookies start with a chocolate chip cookie dough base, but in addition to those melting semi-sweet morsels, these rich buttery cookies contain the toffee-tastic magic of Heath bars.
Soft, tender cookies filled with bursting blueberries and topped with a tangy sweet lemon glaze, these Lemon Blueberry Cookies have been an enormous hit with everyone who tries them.
All the awesome buttery sweet pecan pie goodness of the classic pie in a cobbler-style dessert that you can stir together in just a few minutes? Absolutely! This Pecan Pie Cobbler was a HUGE win from the very first bite.
Coconut Pecan Cookies
Ingredients
- 6 tablespoons butter softened
- ⅓ cup light brown sugar
- ⅓ cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour
- 1½ tablespoons cornstarch
- ½ teaspoon baking soda
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add the egg and vanilla and beat until smooth.
- Add the flour, cornstarch, and baking soda. Mix well. Add the coconut and pecans. Stir to mix throughout the dough.
- Scoop into 2 tablespoon dough amounts and roll into balls. Bake on a parchment-lined baking sheet for 9-11 minutes. Remove from the oven when puffy and barely cooked through, do not let them brown.
- Let cookies cool 1 minute on the tray and then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I bake a lot. These sounded great. Just pulled out first tray and they didn’t flatten at all. The second tray I plan to flatten a bit first
Hi Ginny, did you by chance substitute any ingredients? or change the method any? How do you measure your flour? I’m a little surprised, as this is a recipe I’ve made several times and it is pretty straightforward. I’d recommend pulling them from the oven when they are still pretty soft and see if that helps, in order to make sure they aren’t overbaking.