We’ve discovered the perfect cookie that combines two of our favorite flavors – coconut and pecans – into one irresistible treat. These coconut pecan cookies deliver a delightful contrast of textures with chewy coconut flakes and crunchy toasted pecans in every bite.
What makes these cookies truly special is their rich, buttery base that perfectly balances the tropical sweetness of coconut with the earthy nuttiness of pecans. They’re incredibly versatile too – equally at home on a holiday cookie platter or packed in a lunchbox for an afternoon treat.
We love how these cookies come together quickly with simple pantry ingredients yet taste absolutely gourmet. The golden-brown edges and tender centers make them utterly addictive, and the aroma while they’re baking will have everyone gathering in your kitchen. Trust us – once you try this recipe you’ll be making these coconut pecan cookies on repeat.
Ingredients
We’ve carefully selected each ingredient to create the perfect balance of rich buttery flavor and delightful texture. These simple pantry staples combine to deliver cookies that are both sophisticated and comforting.
For the Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup sweetened shredded coconut
For the Coconut Pecan Topping
- 1 1/2 cups sweetened shredded coconut
- 1 1/4 cups pecans, roughly chopped
- 3 tablespoons unsalted butter, melted
- 2 tablespoons light corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Equipment Needed
We need several essential tools to create perfect coconut pecan cookies that achieve the ideal texture and presentation. Our baking arsenal should include sturdy baking sheets that distribute heat evenly across the cookie surface. Two large rimmed baking sheets work best since we’ll likely need to bake multiple batches.
Parchment paper becomes crucial for easy cookie removal and prevents sticking without adding extra grease. We line each baking sheet with fresh parchment before placing our cookie dough portions.
Our mixing setup requires either a stand mixer with paddle attachment or a large mixing bowl paired with an electric hand mixer. A whisk handles the dry ingredients efficiently while a flexible rubber spatula helps us fold in the coconut and pecans without overmixing.
A cookie scoop or ice cream scoop ensures uniform cookie sizes that bake evenly. We recommend using a medium scoop (approximately 1.5 tablespoon capacity) for consistent results.
Since our recipe incorporates browned butter for enhanced nutty flavor, we need a heavy bottomed saucepan to prevent burning while the butter transforms. A light colored pan helps us monitor the browning process more effectively.
Additional tools include measuring cups and spoons for accurate ingredient portions, a fine mesh strainer for sifting flour if needed, and wire cooling racks that allow proper air circulation around freshly baked cookies.
We also keep kitchen towels nearby for cleanup and oven mitts for safe handling of hot baking sheets throughout the process.
Instructions
We’ll guide you through each step to create these irresistible coconut pecan cookies with perfect texture and flavor. Follow our detailed process for consistent results every time.
Prep the Ingredients
We begin by gathering all ingredients and preparing them for optimal flavor. Toast the coconut flakes and chopped pecans in a dry skillet over medium heat for 2-3 minutes until lightly golden and fragrant. Allow the toasted nuts and coconut to cool completely while we prepare the other components. Bring the butter to room temperature by leaving it on the counter for 30-60 minutes, or soften it quickly in the microwave using 10-second intervals. Measure out all remaining ingredients and have them ready for mixing.
Make the Cookie Dough
We start by creaming the softened butter with both brown sugar and granulated sugar in a large bowl using an electric mixer. Beat the mixture on medium speed for 2-3 minutes until it becomes light and fluffy. Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract. In a separate bowl, we whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour disappears and the dough comes together.
Prepare the Coconut Pecan Mixture
We fold the toasted coconut and pecans into our prepared cookie dough using a wooden spoon or rubber spatula. Mix gently to distribute the coconut and nuts evenly without overworking the dough, which could result in tough cookies. The dough should have a nice balance of coconut flakes and pecan pieces throughout. For best results, we recommend chilling the dough in the refrigerator for 30 minutes to prevent excessive spreading during baking.
Shape and Top the Cookies
We preheat our oven to 350°F and line baking sheets with parchment paper. Using a cookie scoop or tablespoon, we portion the chilled dough into 1.5-tablespoon sized balls. Place the dough balls on the prepared baking sheets, spacing them 2 inches apart to allow for spreading. Avoid pressing or flattening the dough balls, as they will naturally spread during baking to create the perfect texture.
Bake the Cookies
We bake the cookies in our preheated oven for 10-12 minutes, watching for the edges to turn golden brown while the centers remain slightly soft. The cookies will continue cooking on the hot baking sheet after removal from the oven. Allow them to rest on the baking sheet for 5 minutes before transferring to a wire cooling rack. This cooling period prevents the cookies from breaking apart and ensures they maintain their chewy texture.
| Baking Step | Temperature | Time | Key Indicator |
|---|---|---|---|
| Prep Ingredients | Room temp | 30-60 min | Butter softened |
| Toast Coconut/Pecans | Medium heat | 2-3 min | Lightly golden |
| Chill Dough | Refrigerator | 30 min | Firm texture |
| Bake Cookies | 350°F | 10-12 min | Golden edges |
| Cool on Sheet | Room temp | 5 min | Firm enough to move |
Storage Instructions
Proper storage keeps our coconut pecan cookies fresh and maintains their delightful chewy texture. We recommend storing baked cookies in an airtight container at room temperature for optimal freshness.
Room Temperature Storage
Our cookies stay fresh for up to 5-7 days when stored in an airtight container at room temperature. We suggest placing paper towels at the bottom of the container to absorb any excess moisture that could affect texture. Adding a slice of bread to the container helps maintain extra softness in the cookies.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | 5-7 days | Use airtight container with paper towels |
| Refrigerated Dough | 1-2 days | Wrap tightly before baking |
| Frozen Cookies | 1-3 months | Cool completely before freezing |
| Frozen Dough | 2-3 months | Freeze scooped balls separately first |
Refrigerator Storage for Unbaked Dough
We can refrigerate unbaked cookie dough for 1-2 days before baking. Wrap the dough tightly in plastic wrap to prevent it from drying out or absorbing refrigerator odors.
Freezer Storage Options
Freezing extends the life of both our baked cookies and unbaked dough significantly. We recommend cooling baked cookies completely before wrapping them tightly in plastic wrap and placing them in an airtight container or freezer bag. Frozen cookies maintain quality for 1-3 months.
Thawing frozen cookies takes just minutes at room temperature. We can also warm them in the microwave for 15-30 seconds to restore their fresh baked texture.
For unbaked dough storage, we scoop the dough into balls and freeze them for 20-30 minutes so they won’t stick together. Transfer the frozen dough balls to a freezer safe container where they’ll keep for 2-3 months. Baking from frozen requires just a few extra minutes in the oven, or we can thaw the dough balls in the refrigerator overnight before baking.
Serving Suggestions
Our coconut pecan cookies shine brightest when served warm alongside a tall glass of cold milk. This classic pairing creates the perfect balance between the cookies’ rich buttery texture and the refreshing coolness of milk.
These delightful treats make excellent additions to parties and bake sales due to their irresistible flavor combination. Guests consistently reach for seconds when we serve these cookies at gatherings. The tropical coconut paired with crunchy pecans creates an addictive taste that keeps people coming back for more.
We love serving these cookies as a family snack throughout the week. Their soft and chewy texture makes them appealing to both children and adults. The cookies maintain their delicious taste even when stored properly for several days.
For special occasions we recommend arranging the cookies on decorative platters with fresh fruit or alongside coffee service. The golden brown appearance and enticing aroma make them an impressive dessert presentation. Coffee enthusiasts particularly enjoy these cookies as an afternoon treat with their favorite brew.
Gift giving becomes more meaningful when we package these cookies in decorative tins or boxes. The homemade quality and gourmet flavor combination make them thoughtful presents for neighbors, teachers, or coworkers. We often prepare extra batches during holiday seasons specifically for gifting purposes.
Breakfast lovers can enjoy these cookies crumbled over yogurt or oatmeal for added texture and flavor. The coconut and pecan combination transforms ordinary breakfast items into special morning treats. We also enjoy them alongside our morning coffee as a sweet start to busy days.
Recipe Variations
These coconut pecan cookie variations allow you to customize the recipe to suit different dietary needs and flavor preferences. Each adaptation maintains the delicious balance of chewy coconut and crunchy pecans while accommodating various requirements.
Chocolate Chip Addition
We recommend adding up to ½ cup of chocolate chips to elevate these cookies with rich chocolate flavor. Mix the chocolate chips into the dough after combining the dry ingredients and before folding in the coconut and pecans. Semisweet chocolate chips provide the perfect balance of sweetness, while milk chocolate offers a creamier taste and dark chocolate adds sophisticated depth. Stir the chocolate chips in gently to prevent overmixing the dough, which could result in tough cookies.
Gluten-Free Version
Creating gluten-free coconut pecan cookies requires substituting all-purpose flour with a gluten-free flour blend in equal measure. We ensure all other ingredients are certified gluten-free, including the baking soda and vanilla extract. Standard gluten-free flour blends work best for maintaining the cookies’ texture and spread. Almond flour or coconut flour should be avoided unless they’re specifically formulated for cookie baking, as they can significantly alter the texture and cause unpredictable spreading during baking.
Vegan Alternative
Our vegan coconut pecan cookies substitute plant-based butter or coconut oil for regular butter while maintaining the same rich flavor profile. Replace each egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, letting the mixture sit for 5 minutes until it thickens. Most cane sugars are naturally vegan-friendly, so no substitution is typically needed. Mix the coconut, pecans, and all vegan ingredients using the same technique as the original recipe to achieve the perfect chewy texture.
Tips for Perfect Coconut Pecan Cookies
Mastering these coconut pecan cookies requires attention to key details that make the difference between good and exceptional results. We’ve gathered essential techniques to help you achieve bakery-quality cookies every time.
Measure flour accurately to avoid dense, heavy cookies. We recommend using a kitchen scale for the most precise measurements, or employ the spoon-and-level method by gently spooning flour into your measuring cup and leveling with a knife. Scooping directly from the flour bag compacts the flour and can result in tough cookies.
Bring butter to room temperature before beginning your recipe. Room temperature butter ensures smooth, evenly textured dough that creams properly with the sugars. We suggest leaving butter out for 1-2 hours, or cutting it into small pieces to speed the softening process.
Avoid overmixing the batter once you add the flour mixture. Overmixing develops gluten strands, which creates tougher cookies instead of the tender texture we’re after. Mix just until the ingredients are combined and no flour streaks remain visible.
Line your baking sheets with parchment paper or silicone baking mats for easy cookie removal and even heat distribution. These surfaces prevent sticking and help achieve consistent browning across the bottom of each cookie.
Fold coconut and pecans gently into the dough using a rubber spatula or wooden spoon. This technique distributes the mix-ins evenly without overworking the dough, maintaining optimal texture in the finished cookies.
Chill the dough when it feels sticky to make handling easier and prevent excessive spreading during baking. We recommend chilling for 15-30 minutes if your kitchen is warm or the dough seems too soft to hold its shape.
Space cookie dough portions about 1-2 inches apart on your baking sheets to allow for proper spreading during baking. Crowded cookies can merge together and bake unevenly, affecting both texture and appearance.
| Baking Temperature | Time Range | Visual Indicator |
|---|---|---|
| 350°F (177°C) | 9-11 minutes | Golden edges, soft centers |
| 375°F (190°C) | 8-10 minutes | Light golden brown edges |
Watch for golden edges as your primary indicator of doneness rather than relying solely on time. The centers should still appear slightly underbaked when you remove them from the oven, as they’ll continue cooking on the hot baking sheet.
Cool cookies on the baking sheet for 2-3 minutes before transferring to a wire rack. This brief resting period allows the cookies to set properly while maintaining their chewy texture throughout.
Conclusion
These coconut pecan cookies truly deliver on both flavor and satisfaction. We’ve shown you how simple ingredients can create bakery-quality treats that’ll have everyone asking for the recipe. The combination of chewy coconut and crunchy pecans creates a texture that’s simply irresistible.
Whether you’re baking for a special occasion or just treating yourself to something sweet these cookies are guaranteed to impress. The versatility we’ve outlined means you can adapt them to suit any dietary needs while maintaining that perfect balance of flavors.
Now it’s time to get baking! Your kitchen will smell amazing and you’ll have delicious homemade cookies to enjoy. Trust us – once you try these you’ll understand why they’re destined to become a regular part of your baking rotation.
Frequently Asked Questions
What makes coconut pecan cookies special?
Coconut pecan cookies offer a perfect balance of chewy coconut flakes and crunchy toasted pecans in a rich, buttery base. The combination creates a sophisticated yet comforting treat with an irresistible texture contrast. Their sweet and nutty flavor profile makes them versatile for any occasion, from casual snacking to special celebrations.
How long do coconut pecan cookies stay fresh?
When stored properly in an airtight container at room temperature, coconut pecan cookies stay fresh for 5-7 days. To maintain their chewy texture, place paper towels in the container to absorb moisture, or add a slice of bread for extra softness. Keep them away from direct sunlight and heat.
Can I make the cookie dough ahead of time?
Yes, you can prepare the dough in advance. Refrigerate unbaked cookie dough for 1-2 days or freeze it for 2-3 months. When ready to bake, thaw frozen dough in the refrigerator overnight. Chilling the dough for 30 minutes before baking also helps prevent cookies from spreading too much.
What equipment do I need to make these cookies?
Essential equipment includes sturdy baking sheets, parchment paper, a stand mixer or electric hand mixer, measuring cups and spoons, and a cookie scoop for uniform sizes. You’ll also need a heavy-bottomed saucepan for browning butter, wire cooling racks, and oven mitts for safe handling of hot baking sheets.
How do I know when the cookies are done baking?
Look for golden brown edges while the centers remain soft and slightly underbaked. The cookies will continue cooking on the hot baking sheet after removal from the oven. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to maintain their chewy texture.
Can I make gluten-free or vegan versions of these cookies?
Yes, both variations are possible. For gluten-free cookies, substitute all-purpose flour with a gluten-free flour blend in equal amounts. For vegan cookies, replace butter with plant-based butter and use flax eggs instead of regular eggs. Both versions maintain the delicious coconut-pecan flavor combination.
What are the best ways to serve coconut pecan cookies?
These cookies are delicious served warm with cold milk, making them perfect for parties and bake sales. Present them on decorative platters for special occasions or package them as thoughtful gifts. You can also crumble them over yogurt or oatmeal for a delightful breakfast enhancement.
Should I toast the coconut and pecans before adding them?
Yes, toasting the coconut flakes and pecans before incorporating them into the dough enhances their flavors significantly. This step brings out the natural nuttiness and adds depth to the overall taste. Toast them separately until fragrant and lightly golden, then let them cool before folding into the cookie dough.
