These coconut pecan cookies are mouth-watering, made with toasted coconut and crunchy pecans; these cookies are the perfect combination of crispy and chewy. The subtle hint of coconut extract adds an extra layer of flavor, making them irresistibly delicious.
Plus, they're easy to make and perfect for sharing with family and friends. Great for cookie swaps, gifting, or a bake sale just like my brown butter sugar cookies.
Reasons to Love this Coconut Pecan Cookies
- Flavor Combo: the sweetness of the coconuts pairs perfectly with the nuttiness of the rich buttery pecans, creating an irresistible flavor combo.
- Texture: the crumbled toasted coconuts and the chopped pecans provide a chewy and crunchy texture.
- Aromatic: the cloves add a warming aromatic feel that will leave the kitchen with a wonderful toasty aroma.
- Great for any season: These flavorful pecan cookies can be enjoyed year-round, so don’t restrict yourself to baking them only in the fall.
- Sweetness: Thanks to the pecans, they strike a nice balance that isn’t too sweet. They pair perfectly with my butter pea tea, green milk tea, roselle tea, or this iced chamomile tea from Courtney at Daily Tea Time.
These ingredients are all staples in most kitchens, making this coconut cookie recipe delicious and convenient.
All-Purpose Flour: Use fresh, all-purpose flour for the best texture. If possible, sift it before adding to avoid lumps and ensure an even consistency in your dough.
Butter: I prefer unsalted butter so that I can control the amount of salt. For the butter to cream perfectly, bring it to room temperature.
Sugar: Mixing brown sugar and granulated sugar can take your cookies to the next level. Brown sugar adds moisture and caramel flavor, while granulated sugar gives structure and sweetness.
Eggs: They provide structure and moisture to the cookies. We will add an extra yolk for a chewy texture.
Baking Soda reacts with the acidic components in brown sugar, helping the cookies rise.
Cornstarch: This is an old wives' tale I hold dear to my heart. Adding cornstarch to your cookies will yield nice, soft, and thick bakery-style cookies. A must! Don’t skip.
Coconut Extract: this adds the best coconut flavor and enhances the overall taste of the cookies.
Pecans/coconut flakes: pecans provide a rich, buttery crunch and a complex flavor to the cookies, while toasted coconut adds a sweet, nutty flavor with a chewy-crisp texture. Together, they create a dynamic and delicious taste.
Please refer to the recipe card for the exact measurements.
- Chocolate Chip: Add chocolate chips for a combination of coconut, pecan, and chocolate flavors. You bet I’ll be making that next.
- Oatmeal: Incorporate oats into the cookie dough for an extra chewy and hearty texture. Be sure to add a little liquid (like milk) for a walkable and less dense texture.
- Citrus: Enhance the flavor profile by adding a touch of citrus zest, like orange or lemon, for a nice twist.
- Gluten-Free: Use gluten-free flour instead of all-purpose flour if you have gluten sensitivities. Be sure to adjust the ingredients for the best result.
Step 1: Place the desiccated coconut in a medium-sized pan and cook over medium-low heat. Stir frequently to prevent it from burning. Cook for 6-8 minutes, remove from heat, and set aside to cool.
Step 2: cream the butter, brown sugar, and granulated sugar. Mix until it's creamy and well combined. Use either a stand or a hand mixer.
Step 3: beat in the eggs and coconut extract until fully incorporated.
Step 4: Whisk the flour, baking soda, cornstarch, and salt together in a separate bowl.
Step 5: Gradually add this to the wet mixture and beat until combined. Fold in the pecans a toasted coconut until it’s fully incorporated.
Depending on the type of shredded coconut used, you might have to pulse it in the food processor roughly for an even texture.
Step 6: Chill the cookie dough bowl for about 30 minutes. Scoop out tablespoon-sized portions of dough and set them over a large baking sheet with parchment paper.
Step 7: Place the baking sheet into a preheated oven. Bake until the edges are golden brown. Keep an eye on them; every oven is different. At this point, I stick more pecans around the balls and roll half the cookies in shredded coconut. It’s totally optional.
Step 8: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
If you like your cookies flat, use a flat cup to press on the cookie immediately after you get it out of the oven.
- If you forget to bring the eggs to room temperature, place them in warm water for a few minutes. Using soft butter makes a world of difference.
- If your recipe calls for chilling the dough, don't skip it. It enhances flavors and keeps cookies from spreading too much.
- Don't overmix the dough. Stop when everything is just combined to avoid tough cookies.
- Space out cookie dough on the sheet. Give the cookies room to breathe and spread.
- Let cookies cool on the baking sheet before transferring to a rack. It helps them set without overcooking.
How to Store the Cookies
Container/Jar: Store cooled cookies in an airtight container or jar. Prevent staleness by using parchment paper between layers. This maintains freshness and avoids flavor mingling.
Freezing Cookie Dough: Prepare cookie dough in advance for a time-saver. Shape into portions or logs, wrap tightly in plastic, or use a sealed freezer bag. Freeze for up to 3 months. Label with type and date. Thaw in the fridge before baking.
Freezing baked cookies: Freezing baked cookies is easy and one of my preferred methods. Once cooled, arrange them on a sheet, freeze until solid, then transfer to a freezer bag with parchment paper between layers. Thaw at room temperature when ready to eat.
Either works! It depends on your sweetness preference. Sweetened adds extra sweetness, while unsweetened lets the natural flavors shine.
Absolutely! Walnuts or almonds can work well. Choose your favorite based on what you have on hand.
Yes, chilling for at least 30 minutes helps flavors meld and ensures the cookies retain shape during baking.
Love Cookies? Here are Some Cookie Recipes to Try:
I hope you give these coconut pecan cookies a try. It's a simple yet irresistible treat that's perfect for all cookie lovers. With just a few pantry ingredients, you can whip up a batch of these cookies in no time. Whether you enjoy them plain or with some variations, these cookies are sure to become a household favorite. So, let's get baking!
PEACE & LOVE
Coconut Pecan Cookies
- stand mixer or hand mixer
- 1 cup shredded coconut ((70 grams (sweetened or unsweetened)) plus more to roll
- ¾ cup unsalted butter (about 1.5 sticks 170grams)
- 1 cup packed light or dark brown sugar (220 grams)
- ¼ c white sugar (50 grams)
- 1 egg + 1 egg yolk
- 2 teaspoons coconut extract
- 1 ¾ cups all-purpose flour (220 grams)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon cloves
- ½ teaspoon sea salt
- 1 cup chopped pecans (125 grams) plus more to top
Toast the Coconut:
- Spread shredded coconut on a skillet in a single layer. Toast over medium-ow heat for 6-8 minutes, occasionally stirring to prevent it from burning.1 cup shredded coconut
- Once it turns slightly golden, remove from the skillet and let it cool.Depending on the shredded coconut you use, you might have to pulse it in the food processor roughly or rub it in the palm of your hands for an even texture.
Prepare the Cookie Dough:
- Cream the butter using a stand or a hand mixer until it's light and fluffy. Add the granulated and brown sugar. Continue to mix until it's well combined. The mixture should be smooth and creamy.¾ cup unsalted butter, 1 cup packed light or dark brown sugar, ¼ c white sugar
- Add the eggs one at a time, mixing well after each addition. This ensures that the eggs are evenly distributed throughout the mixture. Then, stir in the coconut extract.1 egg + 1 egg yolk, 2 teaspoons coconut extract
- Whisk together the flour, baking soda, cloves, cornstarch, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cornstarch, ½ teaspoon cloves, ½ teaspoon sea salt
- Fold in the pecans and toasted coconut until it's fully incorporated. Be careful not to overmix, as this can result in tough cookies.1 cup chopped pecans
- Cover and chill the cookie dough bowl for about 30 minutes.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.You can equally bake in batches if you have smaller sheets.
- Scoop out tablespoon-sized portions of dough and set them over the prepared baking sheet, spacing them about 2-3 inches apart.(This allows the cookies to spread as they bake without touching each other).
- For an excellent presentation and added flavor, stick more pecans around the dough balls and roll half the cookies in shredded coconut (it's totally optional).
- Place the baking sheet into the preheated oven. Bake for 10-12 minutes or until the edges are golden brown. Keep an eye on them; every oven is different. If you like leveled cookies, use a flat cup to press on the cookie immediately after you get it out of the oven. Top with a sprinkle of flaky salt if you prefer.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Chilling the dough is essential as it makes it easier to handle.
- Space the cookie balls and allow some room to spread while it bakes.
- Once baked, resist the temptation and let them cool on the baking sheet for a few minutes. This allows the cookies to finish cooking from the residual heat and makes them easier to remove from the baking sheet.