Coconut Pecan Cookies

These coconut pecan cookies are perfectly chewy with crisp edges, combining sweet shredded coconut and rich toasted pecans for a deliciously nutty, tropical-inspired treat that’s easy to make at home.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: cookies

Calories: 230kcal

Author: Chloe White

Cost: $4

Equipment

Mixing bowls
electric mixer
whisk
baking sheets
Parchment paper
spatula
wire cooling rack

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup shredded sweetened coconut
1 cup chopped pecans

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Toast coconut and pecans separately for 5–7 minutes until golden and fragrant.
Cream butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract.
In a separate bowl, whisk flour, baking soda, and salt.
Gradually combine dry ingredients with wet mixture until just incorporated.
Fold in toasted coconut and pecans.
Scoop dough onto baking sheets and slightly flatten each cookie.
Bake for 10–12 minutes until edges are golden and centers remain soft.
Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Toast coconut and pecans for enhanced flavor. Do not overbake—centers should remain soft. Dough can be refrigerated up to 3 days or frozen for later use. Store baked cookies in an airtight container for up to 1 week.

Nutrition