Coconut Pecan Cookies Recipe
Coconut pecan cookies are soft, chewy and buttery sugar cookies filled with shredded coconut and toasted pecans. What I love most about this coconut pecan cookie recipe is that it’s almost no chill and is easy to make in one bowl. These pecan coconut cookies are the perfect cozy cookie to enjoy all year.
Equipment
- 1 whisk and flexible spatula or spoon
- 2 baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- ½ cup (113 g) unsalted butter
- 1½ cup (180 g) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (100 g) light brown sugar
- ½c cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- ½ cup (46 g) toasted pecans, roughly chopped
- ½ cup (60 g) shredded coconut
Instructions
- In a small bowl, melt the butter and cool in the fridge for about 15 minutes.½ cup (113 g) unsalted butter
- In another bowl whisk together the flour, baking soda and salt until well combined.1½ cup (180 g) all purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- 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.½ cup (100 g) light brown sugar, ½c cup (100 g) granulated sugar, 1 teaspoon vanilla extract , 1 large egg, room temperature
- 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.½ cup (46 g) toasted pecans, roughly chopped, ½ cup (60 g) shredded coconut
- 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. 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.
- 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. Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape. Cool the chewy pecan coconut cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked pecan and coconut cookies in an airtight container. Store at room temperature for up to one week. See the blog post for more storage options to include freezing and making ahead.
See Variations section of the blog post to make these coconut pecan cookies with brown butter, chocolate chips or cinnamon.
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