Disclaimer: This content is for educational purposes only, not medical advice. Always consult with a doctor before making significant changes to your diet, especially if you have pre-existing health conditions.
If you’ve never had a coconut pecan cookie, you’re in for something truly magical. Think warm, toasted pecans, sweet shredded coconut, and a soft chewy center that melts in your mouth. I still remember the first time I attempted a batch, it was a rainy afternoon in Austin, and I was craving something cozy but quick. After way too many takeout nights and one very burnt attempt at baking years ago, I finally found my rhythm with this recipe. And y’all, it’s a keeper.
In this post, we’re diving into how to make the best coconut pecan cookie recipe that hits the sweet spot between crispy edges and gooey centers. Whether you’re a cookie newbie or a seasoned baker, I’ll walk you through every step. We’ll also answer questions like “Do you need to chill the dough?”, “Are these cookies vegan?”, and the secret to making them stay soft for days.
I’ll also show you how to add oatmeal or even chocolate chips (hello, chocolate chip oatmeal coconut pecan cookie recipe) if you want to mix things up. Ready to bake with confidence and heart? Let’s go.
Table of Contents
Key Takeaways: What You Need to Know
- Coconut pecan cookies combine nutty, sweet, and chewy in one dreamy bite.
- For the softest texture, brown sugar and no overbaking is key.
- Chill the dough if you want thicker cookies, but it’s optional for this recipe.
- Easily make them vegan with two simple swaps.
- Perfect for gifting, snacking, or pairing with coffee on a slow morning.
The Story Behind My Favorite Coconut Pecan Cookie Recipe
What makes this coconut pecan cookie recipe so special?
This coconut pecan cookie recipe brings together warm, toasted pecans and sweet coconut for a flavor combo that’s soft, chewy, and totally nostalgic. You don’t need fancy tools or rare ingredients, just a bowl, a spoon, and a little kitchen curiosity.
The rainy-day mistake that led to cookie magic
I have to laugh thinking about it now, but the first time I tried baking a cookie from scratch, I ended up with a tray of hard, flat discs that could’ve passed for coasters. I’d just moved into my first apartment in Austin, and I was living off takeout and granola bars. One dreary Sunday, I decided to finally try making cookies. The coconut pecan idea came from a little tin of cookies I remembered from my grandma’s house, nutty, buttery, and always a little chewy in the middle.
Back then, I had no idea what “creaming butter” meant or why cookie dough sometimes needed chilling. I just knew I wanted something warm and homemade. That first attempt was a mess, but the flavors were there. Over time, with lots of practice and way too many cookie taste tests, I found the right balance of ingredients and technique to get them just right, soft centers, crispy edges, and loaded with coconut and pecans.
Why these cookies are now a weekly staple in my kitchen
Once I nailed the base, I started tweaking the recipe. A little more brown sugar for softness. Toasting the pecans before mixing them in. Even experimenting with oatmeal or chocolate chips, inspired by this chocolate chip oatmeal coconut pecan cookie recipe. Now, these cookies are part of my regular rotation, especially when I need something cozy, giftable, or crowd-pleasing.
And if you’re new to baking? This is the perfect starter cookie. It’s easy, forgiving, and wildly delicious.
Related Recipes You’ll Love
If this cookie recipe gets your wheels turning, you’ll probably enjoy these fun spins from my kitchen:
- My viral Oreo Inside Cookie Recipe
- The dreamy Cannoli Cookie Recipe
- Or for brunch lovers, the ultra-flaky Cookie Croissant Recipe
How to Make Soft & Chewy Coconut Pecan Cookies Step-by-Step
How do you make the perfect soft and chewy coconut pecan cookie?
To make soft and chewy coconut pecan cookies, use room-temperature butter, a mix of white and brown sugars, and don’t overbake. Adding shredded coconut keeps them moist, while chopped pecans bring richness and texture. Bake just until the edges are golden.
Ingredients that guarantee chewiness and flavor
Let’s get real, chewy coconut pecan cookie recipes are all about balance. Here’s the combo that finally gave me that rich, tender bite:
| Ingredient | Why It Works |
|---|---|
| Unsalted Butter | Gives softness and flavor |
| Brown Sugar | Adds moisture for chewiness |
| White Sugar | Adds crisp edges and structure |
| Eggs | Binds everything and adds richness |
| Vanilla | Rounds out the flavors |
| All-purpose Flour | The structure base |
| Baking Soda | Helps cookies rise and stay soft |
| Salt | Brings out all the flavors |
| Shredded Coconut | Adds chew and sweetness |
| Chopped Pecans | Nutty crunch and buttery depth |
Want to play around with texture? Try swapping half the flour for oats for a cozy coconut pecan oatmeal cookie recipe feel. Or toss in dark chocolate chips for that dreamy chocolate chip oatmeal coconut pecan cookie recipe twist.
Step-by-step: My foolproof baking method
Here’s the exact way I make these at home:
- Cream the butter and sugars
Beat butter, brown sugar, and white sugar together until it’s fluffy and light. This helps give the cookies a soft lift. - Add eggs and vanilla
Mix in the eggs one at a time, followed by the vanilla. Don’t rush this part, it helps with consistency. - Mix dry ingredients separately
In a different bowl, whisk the flour, baking soda, and salt. Then, slowly mix into the wet ingredients. - Fold in the coconut and pecans
This is when it all comes together. Gently stir in the shredded coconut and chopped pecans until evenly mixed. - Scoop and space
Use a cookie scoop to drop dough balls onto a lined baking sheet, about 2 inches apart. - Bake at 350°F (175°C) for 9–11 minutes
Pull them out when the edges are golden and the centers look slightly underdone. They’ll finish setting on the tray. - Cool on the pan for 5 minutes
Then transfer to a wire rack. This gives the centers time to firm up without drying out.
Coconut Pecan Cookies
Equipment
- Mixing bowls
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment paper or silicone baking mat
- Cookie Scoop
- Wire cooling rack
Ingredients
- 2 cups All-purpose flour
- ½ tsp Baking soda
- ¼ tsp Salt
- ¾ cup Unsalted butter Softened
- ¾ cup Brown sugar Packed for moisture
- ½ cup Granulated sugar
- 2 Large eggs Room temp if possible
- 1 tsp Vanilla extract Pure vanilla adds great flavor
- 1 cup Shredded coconut Sweetened or unsweetened works
- ¾ cup Chopped pecans Toasted for extra flavor
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Toast the pecans on a separate tray for 5–7 minutes. Stir once, and let them cool.
- Cream the butter and sugars together in a large mixing bowl using a hand or stand mixer. Beat until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time. Mix well, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Slowly mix the dry ingredients into the wet ingredients until just combined—don’t overmix.
- Fold in the shredded coconut and toasted pecans.
- Use a cookie scoop to portion dough onto the prepared baking sheet, leaving 2 inches between cookies.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- You can add oats or chocolate chips to make it a chocolate chip oatmeal coconut pecan cookie recipe!
- Cookies stay fresh in an airtight container for up to 5 days. Freeze dough scoops for up to 3 months.
Nutrition
Shortcut tip for beginners
Want to skip the mixer? You can make this an easy coconut pecan cookie recipe with melted butter and just a spatula. You’ll lose a bit of lift, but the cookies will still be soft and full of flavor. That’s how I did it back when I was learning, messy bowl, big spoon, and a lot of heart.
Internal Cookie Tips from My Kitchen
- Toast the pecans first. Just 5–7 minutes at 350°F brings out their deep, buttery flavor.
- Don’t overmix. Once the dry ingredients are in, stir gently.
- Line your pan. Use parchment paper or a silicone mat to keep cookies from spreading too much.
Related Inspiration
- For a more delicate texture, try my Madeleine Cookies with Cream
- Want fruity instead? My Raspberry Cookie Recipe is just as chewy and vibrant.
Vegan & Allergy-Friendly Swaps for Coconut Pecan Cookie Recipe
Are coconut pecan cookies vegan?
Coconut pecan cookies aren’t vegan by default, but you can easily make a fully vegan coconut pecan cookie recipe with a few smart ingredient swaps. Skip the eggs, use plant-based butter, and double-check your sugar and chocolate for animal-free processing.
Easy vegan swaps for this coconut pecan cookie recipe
When I first tried making a vegan version of this coconut pecan cookie recipe, I was skeptical. Could it still be chewy, soft, and golden on the edges without eggs or butter?
Spoiler alert: Yes. Yes it can.
Here’s how:
| Non-Vegan Ingredient | Vegan Swap |
|---|---|
| Butter | Vegan butter (like Miyoko’s or Earth Balance) |
| Eggs | Flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) |
| White Sugar | Organic cane sugar (ensure it’s vegan-certified) |
| Chocolate Chips (optional) | Dairy-free chips (like Enjoy Life) |
You’ll still follow the same steps as the original coconut pecan cookie recipe, but with these easy switches. The dough may look a bit looser, but it bakes up beautifully.
Make it gluten-free too? Yes, here’s how.
If gluten is a concern, you can make a gluten-free coconut pecan cookie recipe by swapping in a 1:1 gluten-free flour blend. Look for one that includes xanthan gum, it helps mimic the chewiness of traditional flour.
I’ve had success with King Arthur’s Gluten-Free Measure for Measure, and my cousin (who has Celiac) swears it makes the best cookies she’s had since her diagnosis.
Other allergy-friendly tips:
- Nut-free version? Swap the pecans with toasted pumpkin seeds or coconut flakes for crunch.
- No coconut? Try finely chopped dried pineapple or raisins for a tropical vibe without the actual coconut.
But truly, the classic coconut pecan cookie recipe is hard to beat. It’s a reader favorite, and for good reason.
Related Recipes to Explore
Want more cookie recipes with personality and flexible ingredients? Try:
- Banana Bread Cookies – soft and egg-free!
- Easy Cookie Recipes for Beginners – many naturally dairy-free options
Recap: Why this coconut pecan cookie recipe works, vegan or not
This cookie base is ultra-versatile. Whether you’re baking traditional or vegan, the coconut pecan cookie recipe delivers chewy, buttery magic every time. And the best part? You don’t have to be a pro to pull it off.
Should You Chill Coconut Pecan Cookie Dough?
Do you need to chill coconut pecan cookies before baking?
You don’t have to chill the dough for a coconut pecan cookie recipe, but doing so can improve thickness, texture, and flavor. If you’re in a hurry, go ahead and bake. But if you have 30–60 minutes, chilling helps deepen the taste and prevent excess spreading.
What happens when you chill coconut pecan cookie dough?
When I first started testing my coconut pecan cookie recipe, I didn’t chill the dough. I was impatient and honestly didn’t think it mattered. The cookies were delicious, golden edges, soft centers, but a little thinner than I’d hoped.
The next batch, I chilled the dough for just 45 minutes. Y’all, the difference was real. The cookies didn’t spread as much, had deeper butterscotch flavor, and held that chewy middle beautifully. That’s when I realized: chilling the dough is optional, but powerful.
Here’s the breakdown:
| No Chill | Chilled (30–60 min) |
|---|---|
| Thinner cookie | Thicker, puffier cookie |
| Crispier texture | Chewier bite |
| Lighter flavor | More caramelized flavor |
If you’re making a chewy coconut pecan cookie recipe, chilling helps maximize that chew. And if you’re using mix-ins like oats or chocolate chips (like in this crumbl-style cookie), it gives those flavors time to mingle.
Real-life reader tip:
“I made Lucy’s coconut pecan cookie recipe and chilled half the dough overnight, game-changer! The next-day batch was richer and held its shape way better.”
— Jill P., Houston
Fun Variations to Customize Your Coconut Pecan Cookie Recipe
What can you add to elevate your coconut pecan cookie recipe?
You can easily elevate any coconut pecan cookie recipe by adding oats, chocolate chips, dried fruits, or even a swirl of caramel. These mix-ins add new textures and flavors while still letting the coconut and pecan shine.
Favorite add-ins to try (from my kitchen to yours)
Over the years, I’ve played with this coconut pecan cookie recipe more times than I can count. Sometimes I want something extra cozy. Other times I’m baking for picky eaters (read: toddlers or teens). Here are my top tested variations:
| Add-In | What It Does |
|---|---|
| Old-fashioned oats | Adds a hearty chew, turns it into a coconut pecan oatmeal cookie recipe |
| Dark chocolate chips | Balances sweetness, adds richness |
| White chocolate chunks | Creamy and sweet—great with toasted coconut |
| Butterscotch chips | Sweet and nostalgic, perfect for fall |
| Dried cherries or cranberries | Adds tartness, beautiful color |
| Cinnamon or nutmeg | Adds warmth and spice—great for holidays |
| Caramel bits or swirl | Makes it taste like a bakery-style cookie |
You can even make this a chocolate chip oatmeal coconut pecan cookie recipe by combining all three! That version is a family favorite at our house, soft, chewy, and absolutely packed.
Pro tip: Scale and batch with ease
I’ve used this same coconut pecan cookie recipe for everything from school bake sales to wedding cookie tables. It doubles like a dream and freezes well, both baked and unbaked. You can make the dough ahead, freeze in scoops, and bake fresh cookies any time the craving hits.
More creative cookie ideas
If you love experimenting, don’t miss:
- This Wafer Cookie Recipe for light crunch
- The Vanilla Wafer Cookie base that plays well with nuts and coconut
How to Store Coconut Pecan Cookies for Lasting Softness
How do you keep coconut pecan cookies soft and fresh?
To keep your coconut pecan cookies soft, store them in an airtight container with a slice of bread. The bread releases moisture slowly, helping prevent the cookies from drying out. Always let them cool completely before storing.
My tested method for freshness that lasts
After testing this coconut pecan cookie recipe dozens of times (no complaints from my taste testers!), I’ve found that how you store them matters as much as how you bake them. Cookies left out on a plate? Dry in two days. Cookies sealed up with a little moisture magic? Still chewy a week later.
Here’s exactly what I do:
- Cool completely
This is huge. Warm cookies trap steam and get soggy if stored too soon. - Use an airtight container
Glass or plastic, just make sure it seals tight. I love using a cookie tin for old-school charm. - Add a slice of bread
Place a slice of white or soft sandwich bread in the container. It won’t flavor the cookies—it just keeps them moist. - Room temperature is best
Unless it’s scorching hot, keep them on the counter. Refrigerating dries them out. - Freeze the extras
Want to make the dough ahead? Scoop it, freeze on a tray, then store in a freezer bag. You can bake them straight from frozen, just add 1–2 minutes to the bake time.
Storage Snapshot
| Storage Method | Lasts For | Texture |
|---|---|---|
| Airtight container | 4–6 days | Soft, chewy |
| Freezer (unbaked dough) | 2–3 months | Same as fresh |
| Freezer (baked cookies) | 1–2 months | Slightly softer |
Still soft after days, yes, really
This coconut pecan cookie recipe holds up beautifully. I made a double batch last Thanksgiving and kept half in a tin on the counter. Day five? Still chewy, still amazing, and perfect with morning coffee.
For longer-term treats, I recommend freezing a few raw dough balls alongside your other faves, like these Chocolate Wafer Cookies or my Raspberry Cookie Recipe.
Frequently Asked Questions
What are coconut pecan cookies?
Coconut pecan cookies are soft, chewy cookies made with shredded coconut and chopped pecans. A classic coconut pecan cookie recipe often includes brown sugar, butter, eggs, and flour, creating a rich, nutty, and slightly sweet flavor. Some versions also include oatmeal or chocolate chips for added texture.
How to make coconut cookies with pecans?
To make a soft and chewy coconut pecan cookie recipe, use room-temperature butter, brown sugar, and don’t overbake. Add shredded coconut and toasted pecans, mix gently, and bake at 350°F until the edges are golden. For extra chewiness, chill the dough for 30–60 minutes before baking.
Are coconut pecan cookies vegan?
A standard coconut pecan cookie recipe isn’t vegan, but it’s easy to make it plant-based. Replace eggs with flax eggs, use vegan butter, and choose certified vegan sugar and chocolate chips. The cookies will still be soft, chewy, and full of coconut-pecan flavor without any animal products.
Do you need to chill coconut pecan cookies?
You don’t have to chill the dough for a coconut pecan cookie recipe, but doing so makes cookies thicker and chewier. Chilling helps control spread and deepens the flavor. If you’re short on time, bake right away, but for best results, chill for at least 30 minutes.
