Coconut Pecan Cookies: A Deliciously Nutty and Sweet Treat
If you’re looking for a cookie with a perfect balance of sweetness, nuttiness, and chewy texture, these Coconut Pecan Cookies are a must-try! Packed with toasted pecans and shredded coconut, these cookies deliver a delightful crunch in every bite, while the melted butter and brown sugar keep them soft and chewy. Whether you’re making them for a quick snack or as a dessert for friends and family, these cookies are sure to please everyone.
Here’s how to make them!
Ingredients
- ½ cup (113 g) unsalted butter
- 1½ cups (180 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (100 g) light brown sugar, packed
- ½ 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
Directions
Step 1: Prepare the Butter
Start by melting the butter in a small bowl. After melting, place the butter in the fridge to cool for about 15 minutes. This step ensures that the cookies will hold their shape and won’t spread too much while baking.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will evenly distribute the dry ingredients, making sure the cookies rise perfectly during baking.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk the cooled melted butter, light brown sugar, and granulated sugar together until smooth and well combined. Next, add the egg and vanilla extract, whisking again until the mixture is smooth and fully incorporated.
Step 4: Mix the Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet mixture, mixing just until the dough comes together. Be careful not to overmix, as this can make the cookies dense. Gently fold in the shredded coconut and toasted pecans until they’re evenly distributed throughout the dough.
Step 5: Chill the Dough
Cover the cookie dough with plastic wrap and refrigerate it for 30 minutes. Chilling the dough helps to firm it up, making it easier to scoop and shape while preventing the cookies from spreading too much during baking.
Step 6: Preheat the Oven
While the dough is chilling, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent the cookies from sticking.
Step 7: Form the Cookies
Once the dough is chilled, use a medium cookie scoop (about 2 tablespoons) to portion out the dough. Roll each scoop into a ball and place them on the prepared baking sheet, spacing the cookies about 3 inches (8 cm) apart to allow room for spreading.
Step 8: Bake the Cookies
Bake the cookies at 375°F for 9-11 minutes, or until the edges are set and the tops are a light golden brown. The centers may still look slightly soft, but they will firm up as the cookies cool.
Step 9: Reshape (Optional)
For perfectly round cookies, you can reshape them while they’re still warm. Place a biscuit or cookie cutter that’s slightly wider than the cookies over each one and gently nudge the edges into a round shape.
Step 10: Cool the Cookies
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delightful Coconut Pecan Cookies with a cup of coffee or tea!
Recipe Summary
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 9-11 minutes
- Total Time: 1 hour
- Servings: 24 cookies
- Calories: 150 kcal per cookie
Tips for Success
- Toasted Pecans: Toasting the pecans before adding them to the dough enhances their flavor and adds a deeper, nuttier taste to the cookies.
- Shaping the Cookies: If you prefer your cookies to have a perfectly round shape, the optional step of reshaping with a cookie cutter works wonders!
- Storage: Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the dough balls for up to 2 months and bake them directly from frozen.
Final Thoughts
These Coconut Pecan Cookies are a delightful combination of crunchy pecans, chewy coconut, and buttery sweetness. They’re perfect for any occasion, from casual snacks to holiday cookie exchanges. With their soft centers and crisp edges, these cookies are sure to become a favorite in your recipe collection.
Print
Coconut Pecan Cookies
- Total Time: 1 hour
- Yield: 24 1x
Description
These Coconut Pecan Cookies are the ultimate chewy, nutty treat. The toasted pecans add a delightful crunch, while the shredded coconut provides a touch of sweetness and texture. The buttery dough and balance of flavors make these cookies perfect for any occasion, whether as a snack or a sweet ending to a meal.
Ingredients
½ cup (113 g) unsalted butter
1½ cups (180 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup (100 g) light brown sugar, packed
½ 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
Prepare the butter:
In a small bowl, melt the butter and let it cool in the fridge for about 15 minutes.
Mix the dry ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
Combine the wet ingredients:
In a large mixing bowl, whisk the cooled melted butter, light brown sugar, and granulated sugar until smooth and well combined. Add the egg and vanilla extract, and whisk again until smooth.
Mix the wet and dry ingredients:
Gradually stir the dry ingredients into the wet mixture until just combined. Gently fold in the shredded coconut and toasted pecans until evenly distributed.
Chill the dough:
Cover the cookie dough and refrigerate for 30 minutes while preheating the oven.
Preheat the oven:
Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Form the cookies:
Using a medium cookie scoop (about 2 tablespoons), scoop the dough into balls and place them on the prepared baking sheet, spacing them about 3 inches (8 cm) apart.
Bake the cookies:
Bake at 375°F (190°C) for 9-11 minutes, or until the edges are set and the cookies are a light golden brown.
Reshape (optional):
If needed, reshape the cookies by placing a biscuit or cookie cutter slightly wider than the cookies over them and gently nudging the edges into a round shape.
Cool the cookies:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely to room temperature. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes
Nutrition
- Calories: 150