Get ready to fall in love with the irresistible flavors and textures of Perfect Coconut Cookies with Pecans. These cookies are golden, buttery, and bursting with shredded coconut and crunchy pecans in every bite. They’re a longtime favorite in my kitchen, and I truly believe nothing compares to the combination of sweet coconut and toasted nuts baked into a chewy, melt-in-your-mouth treat. Whether you’re making them for family gatherings, gifting to friends, or just to satisfy your sweet tooth, this recipe guarantees a perfect batch every single time.
Ingredients You’ll Need
The beauty of Perfect Coconut Cookies with Pecans lies in the handful of simple ingredients that, when combined, create absolute magic. Each ingredient plays a unique role, contributing to the flavor, texture, and color that make these cookies so unforgettable.
- Unsalted butter (1 cup, softened): Provides a rich, tender base and helps the cookies stay soft and moist.
- Granulated sugar (1 cup): Adds sweetness and helps the cookies spread just the right amount.
- Light brown sugar (1/2 cup, packed): Brings a hint of caramel flavor and extra chewiness to the center.
- Eggs (2 large): Hold everything together and give the cookies structure while keeping them delicate.
- Vanilla extract (1 teaspoon): Adds warmth and depth, balancing the richness of the dough.
- All-purpose flour (2 cups): Creates the perfect foundation, ensuring the cookies hold their shape but remain soft.
- Baking soda (1 teaspoon): Helps the cookies rise and gives them a slightly puffy texture.
- Salt (1/2 teaspoon): Accentuates all the sweet, toasty flavors and prevents the cookies from tasting flat.
- Sweetened shredded coconut (2 cups): Packs in wonderful coconut flavor and irresistible chewiness in every bite.
- Pecans (1 cup, chopped): Bring crunch, nuttiness, and a beautiful contrast to the tender dough—toast them for extra flavor!
How to Make Perfect Coconut Cookies with Pecans
Step 1: Prep Your Oven and Baking Sheets
Go ahead and preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper, which not only prevents sticking but also helps the cookies bake evenly and makes cleanup a breeze.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This little bit of patience pays off with a cookie that’s tender and rich, since creaming incorporates just the right amount of air into the dough.
Step 3: Add Eggs and Vanilla
Crack in the eggs, one at a time, mixing well after each to ensure everything is beautifully blended. Stir in that splash of vanilla extract—trust me, it’s the secret to warm, bakery-style flavor in your perfect coconut cookies with pecans.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing these dry ingredients before adding them to the wet ensures your cookies bake evenly and prevents any baking soda lumps.
Step 5: Combine Wet and Dry Mixtures
Add the dry ingredients to your wet mixture gradually, mixing until just combined. Take care not to over-mix; this keeps the cookies soft instead of tough. The dough will be thick—exactly how you want it at this stage!
Step 6: Fold in Coconut and Pecans
Gently fold in the sweetened shredded coconut and chopped pecans with a spatula. Watch as the dough transforms with big flakes of coconut and crunchy nuggets of pecans peeking through—this is what makes these perfect coconut cookies with pecans so special.
Step 7: Scoop and Space the Dough
Using a tablespoon or cookie scoop, portion out the dough and drop onto your prepared baking sheets, leaving about 2 inches between each mound for spreading. Consistent size means every cookie bakes up just right.
Step 8: Bake and Cool
Bake in the preheated oven for 10 to 12 minutes, until the edges are golden and the centers look just set. For chewier cookies, take them out while the center still seems a bit soft—they’ll continue to firm up as they cool. Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long!).
How to Serve Perfect Coconut Cookies with Pecans
Garnishes
The final flourish for these cookies can be as simple or special as you like. Try a light dusting of powdered sugar for snowy appeal or a drizzle of melted dark chocolate for a decadent twist. You can also press a pecan half gently into the center of each cookie before baking for a bakery-worthy look.
Side Dishes
Serve your perfect coconut cookies with pecans alongside a cold glass of milk, a cup of coffee, or a smooth coconut latte for maximum enjoyment. They also make a wonderful companion to fresh fruit, especially pineapple or mango, adding a sunny tropical vibe to snack time or dessert.
Creative Ways to Present
Get playful: Stack the cookies in clear jars and tie with raffia for a thoughtful homemade gift, or arrange them on a platter with other baked favorites for a cookie exchange. For parties, build a cookie sandwich by spreading a little chocolate ganache or coconut buttercream between two cookies—guaranteed wow factor!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 5 days. This keeps them soft and chewy—just be sure to hide them from hungry scavengers, because these never last long!
Freezing
You can freeze both baked cookies and unbaked dough. For baked cookies, let them cool completely before placing them in a freezer bag or container. If freezing dough, scoop into balls first and freeze on a tray, then transfer to a freezer bag. Both options keep for up to 3 months and taste just as fresh when thawed.
Reheating
If you love a warm cookie, pop one (or a whole tray) into a 300°F oven for 3-5 minutes, or give it a quick 10-second zap in the microwave. The coconut gets extra fragrant and the pecans return to their just-baked crispness—pure bliss.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Unsweetened coconut will yield a slightly less sweet, more naturally nutty cookie. If using unsweetened, consider increasing the sugar just a touch to balance the flavors if you like things sweeter.
What’s the best way to toast pecans for this recipe?
Spread chopped pecans on a baking sheet and bake in a 350°F oven for about 5-7 minutes, stirring halfway through, until fragrant. Let them cool before adding to your dough for even more flavor and crunch in your perfect coconut cookies with pecans.
Can I make these gluten-free?
Yes, simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture will remain tender and chewy, though the flavor may vary slightly depending on the flour you use.
Do I need to chill the dough?
It’s not necessary for this recipe, but if you want slightly thicker cookies or intend to bake them later, chilling the dough for 30 minutes can help prevent excess spreading and deepen the flavors.
Can I use other nuts besides pecans?
Definitely! While pecans add a wonderful buttery crunch, you can try walnuts, almonds, or macadamia nuts for new flavor twists. Each brings its own signature taste to these perfect coconut cookies with pecans.
Final Thoughts
If you’re craving a cookie with the perfect blend of chew, crunch, and rich flavor, these Perfect Coconut Cookies with Pecans simply can’t be beat. Each bite brings comfort and joy, whether fresh from the oven or tucked into a lunchbox. Give this recipe a try and let the sweet, nutty aroma and incredible flavor win over everyone lucky enough to share your batch!
Print
Perfect Coconut Cookies with Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Perfect Coconut Cookies with Pecans are a delightful treat that combines the tropical flavor of coconut with the nutty crunch of pecans. They are easy to make and perfect for any occasion.
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Additional Mix-Ins:
- 2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in coconut and pecans: Fold in the shredded coconut and chopped pecans.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 10 to 12 minutes or until golden brown. Cool on a wire rack.
Notes
- For chewier cookies, slightly underbake and let them finish setting on the baking sheet.
- Toast the pecans beforehand for extra flavor.
- Cookies can be stored in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
