Coconut Pecan Cookies

Coconut pecan cookies are soft, chewy and buttery sugar cookies filled with shredded coconut and toasted pecans. this coconut pecan cookie recipe is easy to make in one bowl.

In a small bowl, melt the butter and cool in the fridge for about 15 minutes.

Step 1:  

In another bowl whisk together the flour, baking soda and salt until well combined.

Step 2:  

In a large mixing bowl, whisk the cooled melted butter, sugar and light brown sugar until smooth well combined. Whisk in the egg and vanilla extract until smooth and well combined.

Step 3:  

Stir the dry ingredients into the wet until just combined. Gently fold in the shredded coconut and toasted pecans until well combined. Cover the cookie dough and transfer to the fridge to chill for 30 minutes while the oven preheats.

Step 4:  

Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the coconut and pecan cookie dough into ballsand place onto the lined baking sheet about 3 inches ( 8 cm) apart.Preheat the oven to 375 F (190 C) for about 20 - 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.

Step 5:  

Bake at 375 F (190 C) for 9 -11 minutes or until the edges of the cookies are set and are a light golden brown.

Step 6:  

Cool the chewy pecan coconut cookies on the baking sheet for 5 minutes.

Step 7:  

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