Coconut Pecan Cookie Recipe – Crispy, Chewy & Irresistible!
These Coconut Pecan Cookies are the perfect mix of crispy edges and chewy centers, packed with buttery pecans and sweet coconut! Easy to make and full of flavor, this recipe is a must-try for cookie lovers!
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.