Coconut Pecan Cookies

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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.

a close up, horizontally aligned shot of coconut pecan cookies on a wire cooling rack

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.

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coconut pecan cookies on a wire rack over a wooden tabletop

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.

Wire rack with cookies spread around on it and a black and white tea towel nearby.

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
A gold wire rack is laden with pecan cookies over a wooden tabletop

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.

cookies on a wooden tabletop with a black and white striped tea towel

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.

A couple close up pecan cookies with a vertical alignment.

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. 

coconut pecan cookies on a wire rack over a wooden tabletop

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.

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.

A gold wire rack is laden with pecan cookies over a wooden tabletop

Coconut Pecan Cookies

5 from 5 votes
Loaded with pecan pieces and plenty of coconut flavor, these Coconut Pecan Cookies are perfectly chewy with just the right amount of crunch.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Cookies
Cuisine: American
Servings: 24

Ingredients 

  • 6 tablespoons butter softened
  • cup light brown sugar
  • cup white sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • cups all-purpose flour
  • 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

FREEZER TIP: This cookie dough can be frozen until ready to bake. Scoop into balls and flash freeze on a paper plate or tray. Transfer the frozen dough to a zip-close freezer bag. Cookies can be baked from frozen (allow an extra 2-3 minutes for baking) or thawed and then baked.

Nutrition

Calories: 127kcal · Carbohydrates: 14g · Protein: 1g · Fat: 8g · Saturated Fat: 3g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Trans Fat: 0.1g · Cholesterol: 14mg · Sodium: 59mg · Potassium: 46mg · Fiber: 1g · Sugar: 8g · Vitamin A: 100IU · Vitamin C: 0.1mg · Calcium: 9mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!
cookies with pecans and coconut cooling on gold rack

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  1. Norma Skoglund says

    5 stars
    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.

  2. 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?

  3. Henny Hall says

    5 stars
    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.

  4. 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.

  5. Laurel Maher says

    5 stars
    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.

  6. Carolyn says

    5 stars
    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