Name: Perfect Coconut Cookies with Pecans Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups sweetened shredded coconut; 1 cup chopped pecans

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If you’re looking for a dessert that’s the delicious definition of chewy, nutty, and gloriously coconutty, these Perfect Coconut Cookies with Pecans are about to become your new baking obsession. Every bite is a medley of golden edges, buttery richness, and the crunch of toasted pecans mingling with sweet, tropical coconut. Whether they’re destined for a holiday cookie tray, a picnic basket, or just a well-deserved Tuesday treat, these cookies offer pure comfort with a hint of the extraordinary. Trust me: one batch will never be enough!

Perfect Coconut Cookies with Pecans Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of simple, pantry-friendly ingredients come together to create magic here — each one plays a starring role, from providing tenderness and chew to adding irresistible color and flavor. Here’s why every item matters for bringing your Perfect Coconut Cookies with Pecans to life:

Unsalted butter (1 cup, softened): Butter gives the cookies their melt-in-your-mouth texture and adds a rich, creamy flavor. Make sure it’s perfectly soft for easy mixing.
Granulated sugar (1 cup): Provides sweetness and helps the cookies spread just enough while baking.
Brown sugar (1/2 cup, packed): Adds moistness and a tasty hint of caramel that pairs perfectly with coconut and pecans.
Eggs (2 large): Essential for binding and adding just the right amount of lift.
Vanilla extract (1 teaspoon): A splash of vanilla brightens up all the other flavors.
All-purpose flour (2 cups): The backbone of the cookie, providing structure and chew.
Baking soda (1 teaspoon): Keeps the cookies tender and slightly puffed.
Salt (1/2 teaspoon): Balances out the sweetness and intensifies all the flavors.
Sweetened shredded coconut (2 cups): The star ingredient, bringing wonderful chew and a tropical twist.
Chopped pecans (1 cup): Add crunch, a toasty nutty richness, and pair harmoniously with coconut. Toast them for extra depth!

How to Make Perfect Coconut Cookies with Pecans

Step 1: Prep Your Baking Sheets

Begin by preheating your oven to 350°F and lining two baking sheets with parchment paper. This step isn’t just about easy cleanup — parchment ensures every batch of your Perfect Coconut Cookies with Pecans bakes evenly and releases effortlessly, so you get those gorgeous, golden bottoms every time.

Step 2: Cream Butter and Sugars

In a large bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat for 2-3 minutes until the mixture is light and fluffy. This aerates the butter, which gives your cookies a soft yet chewy texture and sets the foundation for flavor.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then pour in the vanilla extract and mix until incorporated. This step helps the dough come together smoothly and evenly, so each cookie bakes up with just the right texture and taste.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients in batches, mixing gently but thoroughly. This gradual mixing prevents overworking the dough and helps your Perfect Coconut Cookies with Pecans stay perfectly tender.

Step 5: Stir in Coconut and Pecans

Fold in the shredded coconut and chopped pecans just until distributed throughout the dough. At this point, you’ll notice the dough smells fantastic and looks irresistibly chunky — don’t be surprised if you’re tempted to taste test!

Step 6: Portion the Dough

Drop tablespoon-sized balls of dough onto your prepared baking sheets, spacing them about 2 inches apart. For perfectly round cookies, you can gently roll each piece in your hands. This step ensures that each cookie bakes evenly and develops lovely, consistent golden edges.

Step 7: Bake and Cool

Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers look just set. The secret is to take them out while just a tad soft in the middle—resist the urge to overbake! Let the cookies cool on the pan for a few minutes to finish setting before transferring them to a wire rack to cool completely.

How to Serve Perfect Coconut Cookies with Pecans

Garnishes

For a little extra flair, dust your cooled cookies with a sprinkle of powdered sugar or dip half of each one in melted dark or white chocolate, then sprinkle with a bit more toasted coconut or additional chopped pecans. These touches make your Perfect Coconut Cookies with Pecans look and taste even more decadent.

Side Dishes

Pair these cookies with a cold glass of milk, a hot cup of strong coffee, or a creamy chai latte for the ultimate treat. On warm days, serve them alongside a scoop of coconut or vanilla ice cream for a dreamy dessert.

Creative Ways to Present

Turn your batch of Perfect Coconut Cookies with Pecans into homemade ice cream sandwiches, crumble them over parfaits, or wrap a stack in cellophane with a ribbon as a thoughtful homemade gift. For parties, pile them high on a glass cake stand for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your cookies in an airtight container at room temperature. They’ll stay deliciously chewy for up to a week — just tuck in a slice of bread if you want to keep them extra soft.

Freezing

The beauty of Perfect Coconut Cookies with Pecans is they freeze beautifully! Arrange cooled cookies in a single layer in a zip-top bag or airtight container, separating layers with parchment. They’ll keep well for up to 2 months. You can also freeze unbaked dough balls and bake straight from the freezer, adding an extra minute or two to the bake time.

Reheating

If you love a just-baked taste, pop chilled or thawed cookies in a 300°F oven for 3-5 minutes. This brings back a touch of warmth and revives that irresistible fresh-baked aroma!

FAQs

Can I substitute walnuts or almonds for pecans?

Absolutely! Walnuts and almonds both work well in this recipe, bringing their own unique flavors and textures. Just be sure to chop them to a similar size as pecans for an even bite in every cookie.

Should I toast the coconut and pecans first?

For an even richer, nuttier flavor profile, toasting both the coconut and pecans before adding them to the dough is a brilliant move. Simply spread them on a baking sheet and toast at 325°F for a few minutes, watching closely so they don’t burn.

Can I make these cookies gluten-free?

Yes—you can substitute an all-purpose gluten-free flour blend in a 1:1 ratio. The texture may be slightly different, but you’ll still get a batch of amazing gluten-free Perfect Coconut Cookies with Pecans.

My cookies turned out flat. What happened?

Usually, flat cookies result from butter that’s too warm or from overmixing the dough. Make sure your butter is just softened and not melted, and mix just until combined for best results.

Can I make the dough ahead and refrigerate?

Chilling the dough for an hour or overnight is actually a great trick for thicker, chewier cookies. Plus, you can scoop and bake straight from the fridge—perfect for make-ahead planning!

Final Thoughts

You truly can’t go wrong with a batch of Perfect Coconut Cookies with Pecans. They’re everything a homemade treat should be—chewy, nutty, and utterly satisfying. So gather your ingredients and let your kitchen fill with the irresistible aroma of fresh-baked cookies. Your friends and family will thank you for it!

Perfect Coconut Cookies with Pecans Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 27 minutes
Yield: 36 cookies 1x
Diet: Vegetarian

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Description

Indulge in these perfect coconut cookies with pecans for a chewy, flavorful treat that’s ideal for holiday baking or any time of year.

Ingredients

Scale

Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sweetened shredded coconut
1 cup chopped pecans

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Instructions

Preheat and Prepare: Preheat oven to 350°F and line two baking sheets with parchment paper.
Mix Wet Ingredients: In a large bowl, cream together butter, granulated sugar, and brown sugar. Add eggs one at a time, then mix in vanilla.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture.
Add Coconut and Pecans: Stir in coconut and pecans.
Bake: Drop dough onto baking sheets and bake for 10–12 minutes.
Cool: Allow to cool on the pan before transferring to a wire rack.