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
Cheryl says
Love all recipes
Mary says
Glad to hear it, Cheryl. Enjoy the cookies!
Norma Skoglund says
Best cookie ever!
Best to toast coconut before adding
to the recipe. Even people who do not
like coconut, like this cookie.
Mary says
I’m happy to hear that the cookies have been a hit, Norma. Toasting the coconut in advance sounds like a great idea.
Ann Waters says
I made this with anticipation today and was severely disappointed. I had to cook them 4 minutes past the 11 minute mark and they were still uncooked and pretty tasteless. It was a waste of my time and ingredients.
Mary says
Hi, Ann. Sorry to hear that the cookies didn’t turn out well for you. Did you substitute/omit any ingredients in the recipe?
Janiece says
I substituted 2 Tbsp Splenda for 1/3 cup white sugar, used coconut oil rather than butter, added 1/4 tsp salt, 1/2 cup chocolate chips. They are tasty but the dough was a bit crumbly and the balls stayed round If I do this again I will shape cookies into a flattened disc I am thinking coconut extract might be more flavorful. Love the texture Something like tender shortbread
Mary says
I’m happy to hear that you’re enjoying the cookies, Janiece.
Henny Hall says
As Usual, She does it again !!! Mary–I am going to be pounds heavier thanks to you !!
I love each moment. These coconut pecan cookies are not too sweet, the perfect chew,
and just right ! I have a batch in the freezer right now, but doubt they will stay frozen too
long. My thanks. Henny, and Smiley, the wonder dog.
Mary says
I’m always glad to see that you’re enjoying a recipe, Henny. Happy baking!
Rhonda says
I just made these Coconut Pecan cookies but they didn’t spread at all and I followed your recipe. They are not chewy and kind of tasteless.
Could you give me some advise.
Thank you
Rhonda
Mary says
Hi, Rhonda. Is there a chance that you might have reduced the amount of butter used in the recipe? That might have kept the cookies from spreading.
Laurel Maher says
These are the most delicious cookies I ever made!! One minor change I made was I toasted the coconut and pecans first. Absolutely decadent! Thanks for the recipe.
Mary says
You’re welcome, Laurel. Toasting the coconut and pecans sounds like a great idea. Enjoy, and happy baking!
Frances says
I made them and were delicious.
I toasted my pecans and coconut too.
Mary says
I’m glad you’re enjoying the cookies, Frances.
Carolyn says
Made these to take to adult Sunday school class at church to celebrate monthly birthdays. Boy, were they a hit! I even had to freeze them for a week after baking because of weather related issues cancelling class. They were perfect. This recipe is a keeper and favorite of my “birthday boy husband!”
Thank you,
Carolyn
Mary says
I’m thrilled that you like the cookies so much, Carolyn!
Pat says
Absolutely perfect. Easy to make, done in nine minutes, tender and bursting with flavor.
Mary says
I’m thrilled to hear that the cookies are a hit, Pat.
Susan DeVoe says
Easy to make and store well Yummy! Great recipe! Loved adding the coconut as well.
Mary says
I’m happy to hear the cookies are a hit, Susan!
Shelley says
Like others, I followed the instructions exactly as written and cookies did not spread. They look like small biscuits. So disappointed that I wasted my ingredients and time on this recipe.
Mary says
That’s very strange, Shelley. I just read through a couple pages of comments and all that I’m seeing are successes. How did you measure your flour? Did you spoon it into the cup and level it out? Or did you by chance substitute any of the ingredients? I’ve made these a few times now and they’ve turned out as pictured every time.