Dessert

Coconut Pecan Cookies Recipe

ByCharlotte Montgomery February 18, 2026February 18, 2026

Introduction

Coconut pecan cookies offer a delightful combination of chewy coconut and crunchy toasted pecans in every bite. These buttery treats are simple to make and perfect for sharing with family and friends.

The image shows a close-up of several soft, crumbly cookies stacked on a white marbled surface. The cookies have a light golden-brown color with a slightly crispy bottom layer. On top, there are visible chunks of chopped pecans embedded throughout the dough, adding texture and contrast with their darker brown color. One cookie is broken in half, revealing its moist and tender inside filled with more pecan pieces. The background is softly blurred, focusing attention on the detailed texture of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (113g) unsalted butter, softened
½ cup (100g) brown sugar, packed
¼ cup (50g) granulated sugar
1 large egg (room temperature)
1 tsp vanilla extract
1 cup (125g) all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup (60g) sweetened shredded coconut
¾ cup (90g) chopped pecans (lightly toasted for best flavor)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
Step 3: Add the egg and vanilla extract to the bowl, mixing until fully incorporated.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing.
Step 6: Fold in the shredded coconut and chopped pecans evenly throughout the dough.
Step 7: (Optional) For thicker cookies, refrigerate the dough for 20–30 minutes before baking.
Step 8: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Bake for 10–12 minutes, or until the edges are lightly golden.
Step 10: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Toast the pecans lightly in a dry skillet before chopping to enhance their flavor and crunch.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend in equal measure.
Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced twist.
Use unsweetened shredded coconut if you prefer less sweetness.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. To reheat, warm cookies in a low oven or microwave briefly to restore softness.

How to Serve

The image shows nine round cookie dough balls placed on a sheet of white parchment paper that lines a baking tray. Each ball has a rough texture with visible pieces of chopped pecans and shredded coconut mixed throughout the dough, giving them a light beige color with dark brown chunks. The balls are evenly spaced out in a loose grid pattern, allowing room for spreading. The baking tray edge seen in the bottom corner is slightly worn with a rusty brown color. The background beneath the tray has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts instead of pecans?

Yes, walnuts or almonds work well as substitutes and offer a similar crunchy texture and nutty flavor.

Why should the egg be at room temperature?

Using a room temperature egg helps the ingredients combine more smoothly, resulting in a better dough texture and even baking.

Charlotte Montgomery