Coconut pecan cookies are soft, a little crispy on the edges, and packed with so much flavor. Perfect for any occasion, they're a must-try for anyone who loves a hint of coconut and the crunch of pecans in their cookies.
The mix of nutty pecans and sweet coconut is just right—a perfect blend of flavors that come together beautifully.
Be it a quick afternoon nibble or a treat for those special moments, Coconut Pecan Cookies are here to delight anyone with a sweet tooth.
For more delicious cookie recipe try my The best Brown butter chocolate chip cookies, Almond snowball cookies, Peanut Butter Crinkle Cookies: and 3-Ingredients Almond Cookies(Gluten-Free + Dairy-Free + Vegan)
Ingredients
- All-Purpose Flour: This is the go-to flour for baking. It's versatile and works well in various recipes, providing the necessary structure to baked goods.
- Baking Soda: A leavening agent that helps the cookies rise while baking by producing carbon dioxide. It adds that lightness and fluffiness to the texture.
- Unsalted Softened Butter: The key to richness and tenderness in baked goods. Softened butter incorporates easily into the dough, giving the cookies that melt-in-your-mouth quality.
- Brown Sugar: It's what adds that delightful caramel-like sweetness and a bit of moisture to the cookies. Brown sugar also contributes to the soft and chewy texture.
- Vanilla: A flavor booster! Just a dash of vanilla extract enhances the overall taste of the cookies, giving them a warm and inviting aroma.
- Chopped Pecans: These nuts bring a wonderful crunch and a nutty flavor that pairs perfectly with the sweetness of the cookies. They're the star ingredient for that delightful texture.
- Grated Coconut: Adds a tropical twist! Grated coconut provides a sweet, chewy texture and a subtle coconut flavor that elevates these cookies to a whole new level.
How to make coconut pecan cookies
- Preheat Oven: Set your oven to 375F. and prepare baking sheets with parchment paper.
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour and baking soda. This ensures even distribution of leavening agents.
- Cream Butter and Sugar: In another bowl, cream together the softened butter and brown sugar until smooth and fluffy. This can be done using a mixer or by hand with a spatula.
- Add Vanilla : Mix in the vanilla extract. Beat until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the flour mixture into the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Pecans and Coconut: Gently fold in the chopped pecans and grated coconut until evenly distributed throughout the dough.
- Scoop Dough: Use a cookie scoop or spoon to portion out the dough onto the prepared baking sheets, leaving space between each cookie for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for the specified time, usually around 10-12 minutes or until the edges turn golden brown.
- Cool and Enjoy: Once baked, allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Then, indulge in the deliciousness!
Useful tips
Properly Measure Ingredients: Use proper measuring cups and spoons for accurate measurements, especially with flour. Level off flour using a straight edge to avoid packing in too much, which can make the cookies dense.
Chilling the Dough: If the dough is too soft, chilling it in the refrigerator for 30 minutes to an hour can make it easier to handle and prevent excessive spreading during baking.
Evenly Sized Cookies: Use a cookie scoop or spoon to portion the dough evenly. This ensures consistent baking and uniform cookies.
Watch the Oven: Keep an eye on the cookies while baking. Oven temperatures can vary, so start checking a couple of minutes before the recommended time to prevent over-browning.
Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart.
Storage: Store the cooled cookies in an airtight container at room temperature. Adding a slice of bread can help keep them soft by absorbing excess moisture.
Variations: Feel free to get creative! Add chocolate chips, dried fruits, or a drizzle of chocolate on top for some extra indulgence.
FAQS
Yes, you can use sweetened coconut, but be mindful that it will add more sweetness to the cookies. Adjust the amount of sugar in the recipe accordingly to balance the sweetness.
Store them in an airtight container at room temperature. Adding a slice of bread can help retain moisture and keep the cookies soft.
Absolutely! Freeze the cookie dough in portions for later baking. Baked cookies can also be frozen in an airtight container for up to a few months.
You can replace pecans with seeds like sunflower or pumpkin seeds for a similar crunch without the nut allergens.
Chilling the dough before baking helps prevent excessive spreading. Additionally, ensuring your oven is at the correct temperature and not overcrowding the baking sheet can also help.
OTHER COOKIE RECIPES TO TRY
Recipe video
Coconut pecan cookies
Ingredients
- 1 cup(150g) all purpose flour
- ½ teaspoon baking soda
- ½ cup(113g) unsalted butter, softened
- ½ cup(90g) brown sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecan
- ½ cup grated coconut
Instructions
- Preheat the oven to 375F and line a cookie sheet with parchment paper.
- In a bowl, whisk together the all-purpose flour and baking soda. Set aside.
- In another bowl, cream together the softened butter and brown sugar until smooth and fluffy(about 2 minutes). This can be done using a mixer or by hand with a spatula.
- Mix in the vanilla extract and beat until combined.
- Gradually add the flour mixture into the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Gently fold in the chopped pecans and grated coconut until evenly distributed throughout the dough.
- Use a cookie scoop or spoon to portion out the dough onto the prepared baking sheets, leaving space between each cookie for spreading.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges turn golden brown.
- Once baked, allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
