If you love cookies with a perfect balance of crunchy, chewy, and nutty flavors, then this Coconut Pecan Cookie Recipe is about to become your new favorite! These cookies bring together the buttery richness of pecans, the sweet chewiness of coconut, and just the right amount of crisp edges to make them absolutely irresistible.
Picture this: a warm batch of homemade cookies, fresh out of the oven, with golden-brown edges and a soft, chewy center that melts in your mouth. Whether you’re baking for a holiday treat, a weekend snack, or just because you’re craving something amazing, these cookies check all the boxes.
Table of Contents
What Makes These Cookies Special?
✔️ Crispy & Chewy Texture – The perfect mix of crisp edges and soft centers.
✔️ Buttery, Nutty Flavor – Toasted pecans bring out an irresistible richness.
✔️ Sweet Coconut Goodness – Adds extra chew and a slight tropical twist.
✔️ Easy to Make – No fancy ingredients, just simple pantry staples!
Why This Recipe is Popular Around the World 🌍
This coconut pecan cookie recipe has variations enjoyed in different regions:
- Southern U.S. – Often made with toasted pecans for a deeper caramelized flavor.
- Caribbean Influence – Coconut-based desserts are a staple, and these cookies fit right in!
- European Twist – Some bakers add dark chocolate chips or cinnamon for extra depth.
So, no matter where you are, these cookies bring a universal comfort that everyone can enjoy.
👉 Ready to bake? Let’s get started with the ingredients! Scroll down for a step-by-step guide, baking tips, and expert answers to your cookie questions! 🍪
Ingredients You’ll Need for the Best Coconut Pecan Cookies
Before we jump into the baking process, let’s go over the simple yet essential ingredients that make these cookies crispy, chewy, and packed with flavor. Each ingredient plays a crucial role, and I’ll even share some handy substitutions and expert tips to help you customize the recipe to your liking.
🥥 Key Ingredients & Why They Matter
1. Dry Ingredients
- 2 cups all-purpose flour – Provides structure to the cookies. For a gluten-free version, use a 1:1 gluten-free flour blend.
- ½ teaspoon baking soda – Helps the cookies rise slightly and keeps them from being too dense.
- ¼ teaspoon salt – Enhances the overall flavor by balancing the sweetness and bringing out the richness of the other ingredients.
2. Wet Ingredients
- ¾ cup unsalted butter, softened – The key to rich, buttery cookies. Want extra chewiness? Try melting the butter instead!
- ¾ cup brown sugar – Adds a deep caramel-like sweetness and keeps the cookies soft.
- ½ cup granulated sugar – Helps create that classic crispy edge.
- 2 large eggs – Acts as a binder and adds moisture.
- 1 teaspoon vanilla extract – Enhances the overall flavor.
3. The Flavor Boosters
- 1 cup shredded coconut – Adds chewiness and a hint of natural sweetness. You can use sweetened or unsweetened coconut depending on your preference.
- ¾ cup chopped pecans – Brings a delicious nutty crunch. For a richer taste, toast the pecans before adding them to the dough!
- Optional: ½ cup chocolate chips or white chocolate chunks – A fun twist if you love a chocolatey bite.
Substitutions & Customizations
✅ Dairy-Free Option: Swap butter for coconut oil or a vegan butter alternative.
✅ Nut-Free Version: Skip the pecans or use sunflower seeds for crunch.
✅ Keto-Friendly: Use almond flour and a low-carb sweetener like monk fruit.
✅ Extra Flavor: Add a pinch of cinnamon or nutmeg for warmth.
How Different Regions Customize Coconut Pecan Cookies
- Southern U.S.: Often made with extra butter and bourbon-soaked pecans for a richer taste.
- Caribbean Style: Includes toasted coconut and a splash of rum extract for a tropical flair.
- European Variation: Some bakers mix in dark chocolate chunks or dried fruit for an added twist.
👉 Now that we have all the ingredients ready, let’s move on to the step-by-step instructions! 🚀
Step-by-Step Instructions: How to Make Coconut Pecan Cookies
Now that we have all our ingredients ready, it’s time to bake! Follow this easy step-by-step guide to make the most crispy-edged, chewy-centered, and flavor-packed coconut pecan cookies.
👨🍳 Step 1: Preheat the Oven & Prepare Your Baking Sheet
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.
🔹 Pro Tip: If you like extra chewy cookies, you can refrigerate the cookie dough for 30 minutes before baking. This keeps the cookies from spreading excessively, ensuring they hold their shape while baking
🥄 Step 2: Toast the Pecans for Maximum Flavor
- Place the chopped pecans on a baking sheet and toast them in the preheated oven for 5-7 minutes.
- Stir halfway through to ensure even toasting.
- Remove from the oven and let them cool before adding to the dough.
🔥 Why Toast? Toasting pecans brings out their natural oils, giving them a deeper, richer flavor. This simple step elevates the taste of your cookies!
🌀 Step 3: Cream the Butter & Sugars
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together for 2-3 minutes until the mixture becomes light, airy, and smooth.
- Crack in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract.
💡 SEO Baking Tip: Many people ask, “Why are my cookies dry?” The key to moist, chewy cookies is properly creaming the butter and sugar until it looks light and fluffy. This step creates air pockets, leading to a soft texture!
🍪 Step 4: Mix in Dry Ingredients
- In a different bowl, combine the flour, baking soda, and salt by whisking them together evenly.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just blended. Don’t overmix!
🔹 Pro Tip: Overmixing leads to tough cookies! Stop mixing as soon as you don’t see flour streaks.
🥥 Step 5: Fold in Coconut & Pecans
- Gently fold in the shredded coconut and toasted pecans using a spatula.
- If you’re adding chocolate chips or white chocolate chunks, stir them in now.
🌟 Customization Idea: Want an extra caramel-like flavor? Swap ½ cup of the white sugar for dark brown sugar.
📌 Step 6: Scoop & Shape the Cookies
- Use a cookie scoop (or a tablespoon) to scoop even portions of dough onto the prepared baking sheet.
- Space each cookie about 2 inches apart on the baking sheet to give them room to spread while baking.
- Lightly press down each dough ball to flatten slightly.
🔹 Baking Hack: For perfectly round cookies, swirl a mason jar lid or a round cookie cutter around each cookie immediately after baking.
🔥 Step 7: Bake to Golden Perfection
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown.
- The centers may look slightly underbaked—that’s okay! They will firm up as they cool.
⏳ Adjust Baking Time for Your Preference:
- Chewy Cookies? Bake for 10 minutes (soft center, crispy edges).
- Crispy Cookies? Bake for 12-13 minutes (deep golden brown all over).
⏳ Step 8: Cool & Enjoy!
- Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool thoroughly.
- Enjoy warm, or store for later!
🍪 Best Way to Serve: Pair these cookies with a glass of milk, a cup of coffee, or even crumbled over ice cream!
Baking Adjustments for Different Climates
✅ High-Altitude Adjustments (Above 3,500 ft):
- Decrease baking soda slightly.
- Add 1-2 extra tablespoons of flour to prevent overspreading.
- Reduce sugar by 1-2 tablespoons to prevent excessive crispiness.
✅ Humid Climate Adjustments:
- Store cookies in an airtight container with a paper towel to absorb moisture.
- Refrigerate the dough before baking to help maintain the shape.
How to Store & Freeze Coconut Pecan Cookies for Maximum Freshness
Now that you’ve baked a delicious batch of coconut pecan cookies, you might be wondering how to keep them fresh or even make the dough ahead of time. Here’s everything you need to know about storing, freezing, and reheating these cookies so they stay as crispy, chewy, and flavorful as when they first came out of the oven!
🥡 How to Store Coconut Pecan Cookies at Room Temperature
- After the cookies have fully cooled, place them in an airtight container for storage.
- Store at room temperature for up to 5 days.
- To keep them extra fresh, add a small piece of bread inside the container—the cookies will absorb the moisture, preventing them from drying out!
🔹 Pro Tip: If you love crispy cookies, store them in a loosely covered container. For chewy cookies, use an airtight container to retain moisture.
❄️ How to Freeze Baked Cookies (Up to 3 Months!)
If you want to enjoy these cookies later, freezing them is a great option!
To Freeze Baked Cookies:
1️⃣ Let the cookies cool completely.
2️⃣ Arrange them in a single layer on a baking sheet and freeze for about an hour until firm.
3️⃣ Once firm, transfer them to a zip-top freezer bag or airtight container.
4️⃣ Label the bag with the date and freeze for up to 3 months.
To Reheat Frozen Cookies:
- Microwave: Heat on medium power for 10-15 seconds to restore softness.
- Oven: Bake at 300°F (150°C) for 5-7 minutes to crisp them up.
🔹 SEO Bonus Tip: Many people search “Can I freeze coconut pecan cookies?”—including freezing tips helps target related search queries and improves ranking!
⏳ How to Freeze Cookie Dough for Fresh-Baked Cookies Anytime!
Want to have freshly baked cookies on demand? Freezing the dough is the best way to prep ahead.
To Freeze Cookie Dough Balls:
1️⃣ Scoop the dough into individual balls.
2️⃣ Place them on a baking sheet and freeze for 1 hour.
3️⃣ Transfer the frozen dough balls into a zip-top freezer bag, removing excess air.
4️⃣ Label the bag with the date and freeze for up to 3 months.
To Bake Frozen Cookie Dough:
- No need to thaw! Simply bake frozen dough balls at 350°F (175°C) for 12-14 minutes.
- Add an extra 2 minutes to the baking time.
🚀 Why Freeze Dough Instead of Baked Cookies? Freshly baked cookies always taste better than reheated ones—freezing the dough lets you bake small batches anytime!
Variations & Customizations: Make These Cookies Your Own!
One of the best things about this coconut pecan cookie recipe is how versatile it is! Whether you want a healthier version, a chocolatey twist, or a dietary-friendly alternative, here are creative ways to customize these cookies while keeping them just as crispy, chewy, and delicious.
🌱 1. Gluten-Free Coconut Pecan Cookies
Want to make these cookies gluten-free without sacrificing flavor? No problem!
Simple swaps:
✅ Use 1:1 gluten-free flour blend instead of all-purpose flour.
✅ Add 1 teaspoon xanthan gum (if your flour blend doesn’t include it) to help with texture.
✅ Let the dough rest for 15 minutes before baking to prevent graininess.
🔹 Why This Works: Gluten-free flours absorb moisture differently, so resting the dough helps improve consistency.
🥥 2. Vegan Coconut Pecan Cookies
Going dairy-free and egg-free? These easy swaps make the cookies completely vegan!
How to make them vegan:
✅ Butter Substitute: Use coconut oil or vegan butter instead of regular butter.
✅ Egg Substitute: Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, mixed and rested for 5 minutes).
✅ Sugar Substitute: Ensure you use organic sugar (some white sugars are processed with animal-based ingredients).
🔹 Pro Tip: Coconut oil adds extra coconut flavor, making these even more tropical!
🍫 3. Coconut Pecan Chocolate Chip Cookies
If you love chocolate + nuts + coconut, this variation is for you!
✅ Add ½ to ¾ cup chocolate chips (dark, milk, or white chocolate).
✅ For a rich caramel flavor, use dark brown sugar instead of light brown sugar.
✅ If you love a little crunch, sprinkle flaky sea salt on top before baking.
🔹 Why This Works: Chocolate and pecans complement each other perfectly, and the caramel-like coconut flavor makes these even more addictive!
🥜 4. Nut-Free Version (Coconut Only!)
Allergic to nuts? No worries!
✅ Simply omit the pecans and increase the coconut to 1¼ cups for more texture.
✅ If you still want some crunch, try adding sunflower seeds or pumpkin seeds instead.
✅ Use oat flour for a chewy, oat-infused twist.
🔹 Fun Fact: This version makes them similar to coconut macaroons but in cookie form!
🍯 5. Healthier Coconut Pecan Cookies (Low-Sugar & Keto-Friendly)
Watching your sugar or carbs? Here’s how to make them healthier without losing flavor.
✅ Flour Swap: Use almond flour (1¾ cups) instead of all-purpose flour.
✅ Sugar Swap: Replace sugar with monk fruit sweetener or coconut sugar.
✅ Butter Alternative: Use ghee or coconut oil.
✅ Add-Ins: Mix in chia seeds or hemp seeds for extra nutrition.
🔹 Why This Works: Almond flour makes the cookies naturally softer and chewier, while monk fruit sweetener keeps them low-carb but still sweet!
Regional Twists for More Flavor
🌎 Southern U.S. Style – Soak pecans in bourbon for 30 minutes before adding them.
🌴 Caribbean-Inspired – Add rum extract and a pinch of cinnamon.
🇮🇳 Indian-Inspired – A pinch of cardamom adds warmth and depth.
🇲🇽 Mexican-Inspired – A touch of cinnamon & a drizzle of dulce de leche.
Frequently Asked Questions (FAQs)
To make sure your coconut pecan cookies turn out perfectly every time, I’ve gathered the most common baking questions from Google’s People Also Ask (PAA) section. These FAQs will help you troubleshoot issues, customize your cookies, and bake with confidence!
Why are my cookies dry and crumbly?
Dry cookies are usually caused by too much flour or overbaking. Here’s how to fix it:
Use a kitchen scale to measure flour accurately. Too much flour makes cookies dry.
Make sure you’re not overmixing the dough—this can make them tough.
Reduce the baking time by 1-2 minutes and let them set on the baking sheet before moving.
Use more brown sugar instead of white sugar for extra moisture.
How do I make my cookies softer and chewier?
If you love chewy cookies, here’s how to get that texture:
Use more brown sugar than white sugar—brown sugar retains moisture.
Melt the butter instead of softening it. This increases chewiness.
Chill the dough for 30 minutes before baking to prevent spreading.
Take cookies out slightly underbaked—they’ll continue to firm up as they cool.
Why did my cookies spread too much?
Cookies that spread too much usually have too much butter or sugar and not enough flour. Fix it by:
Chilling the dough for at least 30 minutes before baking.
Using parchment paper instead of greasing the baking sheet—too much grease makes cookies spread more.
Checking your oven temperature—if it’s too low, cookies spread before they set.
Can I use sweetened or unsweetened coconut?
Both work, but here’s how they affect your cookies:
Sweetened coconut – Adds extra moisture and sweetness (chewier cookies).
Unsweetened coconut – Gives a more natural coconut flavor and a crispier texture.
Pro Tip: If using unsweetened coconut, you may want to increase the sugar slightly.
Do I need to toast the pecans before adding them?
Toasting pecans isn’t required, but it makes a HUGE difference in flavor!
Toasting enhances the nutty, caramelized flavor and gives them a bit more crunch.
To toast pecans: Bake at 350°F (175°C) for 5-7 minutes, stirring halfway.
Can I make these cookies without eggs?
Yes! Here are egg substitutes for different needs:
Flax Egg (Vegan) – 1 tbsp flaxseed meal + 2.5 tbsp water (let sit for 5 minutes).
Applesauce – ¼ cup unsweetened applesauce per egg.
Greek Yogurt – ¼ cup for a richer, softer texture.
Best Option: A flax egg gives the best texture for egg-free cookies!
How do I keep my cookies fresh for longer?
Store in an airtight container at room temp for up to 5 days.
Add a small piece of bread in the container to keep cookies soft.
Freeze cookie dough in pre-portioned balls for fresh cookies anytime!
Can I make these cookies gluten-free?
Absolutely! Just swap out the all-purpose flour for a gluten-free 1:1 baking flour (like Bob’s Red Mill or King Arthur).
Add 1 teaspoon xanthan gum if your flour blend doesn’t already include it.
Let the dough rest for 15 minutes before baking—it helps improve texture.
Can I add chocolate chips or other mix-ins?
Yes! These cookies are super customizable. Try:
Chocolate Chips – Dark, milk, or white chocolate work great.
Dried Fruit – Cranberries, raisins, or chopped dates add chewiness.
Other Nuts – Walnuts, almonds, or macadamia nuts for variety.
Pro Tip: If adding chocolate chips, reduce the sugar slightly to balance sweetness.
How can I make these cookies healthier?
Looking for a healthier version? Try these swaps:
Almond flour instead of all-purpose for a low-carb, keto-friendly version.
Monk fruit sweetener instead of sugar for fewer calories.
Coconut oil instead of butter for a healthier fat source.
Coconut Pecan Cookie Recipe – Crispy, Chewy & Irresistible!
Equipment
- Mixing bowls
- Hand Mixer / Stand Mixer
- Baking Sheet
- Parchment Paper or Silicone Mat
- Cookie Scoop
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- ¾ cup chopped pecans toasted for extra flavor
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Toast the pecans for 5-7 minutes in the oven, stirring halfway, then let cool.
- Cream the butter and sugars together in a mixing bowl until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the shredded coconut and toasted pecans.
- Scoop the dough onto the baking sheet, leaving 2 inches between each cookie.
- Bake for 10-12 minutes until golden brown on the edges.
- Let cool for 5 minutes on the baking sheet before transferring to a wire rack.
Notes
- Make-Ahead: Dough can be frozen for up to 3 months—just bake straight from frozen!
- Chewier Cookies? Use melted butter and extra brown sugar.
- Crispier Cookies? Add 1-2 minutes to the bake time.
- Gluten-Free Version: Swap all-purpose flour for a 1:1 gluten-free baking blend.
- Vegan Adaptation: Use flax eggs and coconut oil instead of butter.
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