Coconut Pecan Cookies Recipe makes chewy, sweet, and utterly delicious cookies. These cookies are simple to prepare, have a fantastic texture, and are a wonderful addition to any holiday cookie tray. Add them to your Christmas baking list for a crowd-pleasing treat.
I tested many cookie recipes this season and was pleasantly surprised at how well shredded coconut and pecans work together. The coconut adds sweetness and a chewy texture, while the pecans bring a warm, nutty, buttery note that balances the dough beautifully.
For other holiday cookie ideas, try variations such as tiramisu cookies, monster cookie bars, lemon curd cookies, pumpkin cookies with white chocolate, or lemon blueberry cookies—perfect for building a diverse and festive cookie platter.
Why You’ll Love This Recipe
- Flavor-packed: Coconut and pecans combine with old-fashioned oats for a rich, balanced taste.
- Chewy texture: These cookies stay soft and chewy for days when stored properly.
- Quick and easy: The dough comes together with straightforward steps and a short chill time.
- Great for holiday platters: They add variety and a crowd-pleasing flavor to any cookie assortment.
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup old fashioned oats
- 1/2 cup salted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup shredded sweetened coconut (not desiccated flakes)
- 1/2 cup pecans, chopped
Notes on key ingredients: use all-purpose flour for reliable texture; old-fashioned oats add a toasted, slightly nutty chew; soft butter creamed with sugars creates lift and tenderness; choose sweetened shredded coconut to help keep the cookies moist; chop pecans into small pieces so they distribute evenly through the dough.
Substitutions and Variations
- If you prefer a different nut, substitute walnuts for pecans.
- Add 1/2 cup chocolate chips for a chocolate-coconut variation.
- For a more intense coconut flavor, increase the shredded coconut to 1 cup, keeping in mind the dough will be wetter.
How to Make Coconut Pecan Cookies
Step 1: Preheat the oven to 350°F (175°C). Line two half-sheet baking pans with parchment paper. In a large bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
Step 2: In a mixing bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about 2 minutes with a mixer or a little longer by hand.
Step 3: Beat in the egg and vanilla until combined, about 20 seconds.
Step 4: Add the dry ingredients to the wet in two additions, mixing just until combined. Avoid over-mixing.
Step 5: Fold in the shredded coconut and chopped pecans. Briefly mix until evenly distributed. Shape the dough into a ball, cover, and chill in the refrigerator for 30 minutes to firm up.
Step 6: Roll the dough into tablespoon-sized balls and arrange on the prepared baking sheets, spacing about 2 inches apart. Bake 14–16 minutes, until edges are set and centers still look slightly soft. This recipe yields roughly 28–30 cookies.
Step 7: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Serve and enjoy.
Expert Tips
- Bring the butter to room temperature so it creams properly with the sugars; this traps air and produces a lighter, tender cookie.
- Mix dry and wet ingredients just until they are combined to avoid developing gluten and overworking the dough.
- Chill the dough before baking. Chilled dough spreads less and is easier to form into uniform balls.
- Use a tablespoon scoop for consistent cookie sizes and even baking.
- Space cookies well on the baking sheet — 11–12 per half-sheet is a good guideline so they have room to spread.
Recipe FAQs
Are these cookies crunchy or chewy?
They are chewy rather than crunchy. The brown sugar and shredded coconut help create a soft, slightly caramelized texture.
Should I use sweetened or unsweetened coconut?
For this recipe, sweetened shredded coconut is recommended because it adds moisture and sweetness that complement the pecans.
Why might my coconut cookies be dry?
Dry cookies are usually caused by using the wrong type of coconut (desiccated or large flakes), over-mixing the dough, or over-baking. Use sweetened shredded coconut and watch baking time closely.
How should I store the cookies?
Allow cookies to cool completely, then store in an airtight container or resealable bag at room temperature for 3–4 days.
Can I freeze these cookies?
Yes. You can freeze rolled cookie dough balls (before baking) for up to 2 months. Thaw completely before baking, or bake from frozen adding a couple of extra minutes if needed.
Why use a room-temperature egg?
Room-temperature ingredients mix together more easily and incorporate air more effectively, which contributes to a better texture. If the egg is cold, make sure the butter is properly softened.
Equipment
- Cookie sheet (baking tray)
- Parchment paper
- Mixing bowls
- Whisk or spatula
- Stand mixer or hand mixer (optional)
- Wire cooling rack
Notes
- Measure flour by spooning it into the cup and leveling off for best results. Too much flour yields dry cookies.
- For evenly sized cookies, use a tablespoon or a small cookie scoop to portion the dough.
- Let cookies cool slightly on the baking sheet before transferring to a wire rack to finish cooling for the best texture.
More Cookie Recipes You Will Love
Heart Jam Cookies- Marshmallow Chocolate Chip Cookies
- White Chocolate Chip Cookies
- Peanut Butter Cookies (no brown sugar)
Heart Jam Cookies
Marshmallow Chocolate Chip Cookies
White Chocolate Chip Cookies
Peanut Butter Cookies (no brown sugar)If you made this Coconut Pecan Cookies Recipe, please leave a star rating and a comment to let others know how it turned out—I love hearing your feedback!
Recipe Summary
- Title: Coconut Pecan Cookies
- Author: Tara Smithson
- Total Time: 1 hour 10 minutes
- Prep Time: 10 minutes
- Cook Time: 30 minutes (plus 30 minutes chilling)
- Yield: About 28–30 cookies
- Category: Cookies
- Method: Bake
- Cuisine: American