The Yummiest Coconut Pecan Cookies Recipe for Sweet Snackers

Coconut pecan cookies tantalize taste buds with their rich, nutty essence and irresistible tropical charm.

Sweet and crisp, these delectable treats blend the creamy smoothness of coconut with the robust crunch of pecans.

Each bite promises a delightful journey through layers of textural complexity and harmonious flavors.

Homemade baking reimagines simple ingredients into extraordinary culinary experiences that warm hearts and spark joy.

Soft yet slightly crisp edges create a perfect balance of texture that makes these cookies incredibly appealing.

Bakery-style quality meets home kitchen comfort in this delightful recipe that elevates everyday snacking to a gourmet moment.

Bakers of all skill levels can master these irresistible morsels with confidence and creativity.

Storing and Reheating Coconut Pecan Cookies the Right Way

• Refrigerate: Place cooled cookies in an airtight container, separating layers with parchment paper. Store in the refrigerator for up to 5 days to maintain freshness.
• Freeze: Wrap cookies individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months, preserving their delicious coconut and pecan flavor.
• Reheat: Warm refrigerated or thawed cookies in a preheated oven at 300°F for 3-5 minutes to restore their crisp edges and soft center.

Best Pairings for Coconut Pecan Cookies

• Pair with Creamy Caramel Latte: The rich, buttery notes of coconut pecan cookies perfectly complement the smooth caramel and coffee flavors, creating a decadent taste experience that highlights the cookie's nutty and sweet undertones.
• Serve alongside Vanilla Bean Ice Cream: The cool, creamy texture of vanilla ice cream provides a delightful contrast to the warm, crunchy cookies, enhancing the coconut and pecan flavors with its subtle sweetness.
• Match with Spiced Chai Tea: The warm, aromatic spices in chai tea beautifully echo the toasted pecans and coconut, creating a harmonious blend of comforting flavors that elevate the cookie's natural warmth.
• Enjoy with Dessert Wine: A sweet moscato or late-harvest riesling brings out the cookie's nutty complexity, offering a luxurious pairing that intensifies the dessert's rich, indulgent character.

Unique Twists to Add to Coconut Pecan Cookies

• Tropical Paradise Cookies: Swap shredded coconut with toasted macadamia nuts and add dried pineapple chunks for a Hawaiian-inspired flavor profile.
• Chocolate Coconut Crunch: Mix in dark chocolate chips and replace half the pecans with chopped almonds for extra texture and rich chocolate notes.
• Spiced Caramel Coconut Cookies: Add ground cinnamon and cardamom to the dry ingredients, then drizzle cooled cookies with homemade caramel sauce for a decadent finish.
• Maple Pecan Coconut Variation: Replace granulated sugar with maple sugar and include a splash of maple extract to enhance the nutty, sweet undertones of the original recipe.

Coconut Pecan Cookies That Deliver Crunch and Chew

• Burst of Tropical Flavor: Coconut and pecan create a harmonious blend of sweet, nutty goodness that transports your taste buds to a tropical paradise with every delightful bite.
• Perfectly Textured Treat: These cookies offer a magical combination of crisp edges and soft, chewy centers, complemented by the delightful crunch of toasted pecans and delicate shredded coconut.
• Stress-Free Baking Experience: The simple mixing method and straightforward ingredients make these cookies a breeze to prepare, perfect for both novice and experienced bakers looking for a quick and delicious dessert that requires minimal effort.
• Versatile Crowd-Pleaser: Whether you're hosting a family gathering, enjoying an afternoon snack, or looking for a homemade gift, these coconut pecan cookies are sure to impress with their irresistible flavor and comforting appeal.

What You Need to Make Coconut Pecan Cookies

• Butter: Adds rich flavor and helps create a tender, soft cookie texture; choose unsalted for better control of saltiness.
• Light Brown Sugar, Granulated Sugar: Provide sweetness and help create a chewy, caramelized cookie exterior.

• All-Purpose Flour: Gives structure to the cookies; use fresh, properly stored flour for best results.
• Baking Soda: Helps cookies rise and spread with a light, airy texture.
• Salt: Enhances overall flavor and balances sweetness.

• Egg: Binds ingredients together and adds richness to the cookie texture.
• Vanilla Extract: Provides deep, warm flavor; pure vanilla gives the best taste.
• Shredded Coconut: Adds tropical flavor and chewy texture to the cookies.
• Toasted Pecans: Brings nutty flavor and crunchy texture; toast before adding for enhanced taste.

Step-by-Step Instructions for Coconut Pecan Cookies

Step 1: Prepare the Butter

Gently melt the butter in a small bowl and let it chill in the refrigerator for about 15 minutes until it reaches a slightly cooled state.

Step 2: Blend Dry Ingredients

• All-purpose flour
• Baking soda
• Salt

Whisk until the ingredients are perfectly blended and look uniform.

Step 3: Create Wet Mixture

• Cooled melted butter
• Light brown sugar
• Granulated sugar

Blend until the mixture looks smooth and silky. Add the egg and vanilla extract, then whisk again until everything looks perfectly combined.

Step 4: Merge Ingredients

• Shredded coconut
• Toasted pecans

Ensure the add-ins are evenly distributed throughout the dough.

Step 5: Chill the Dough

Cover the cookie dough and slide it into the refrigerator. Let it rest for 30 minutes while you prepare the oven.

Step 6: Preheat the Oven

Turn the oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cookie removal.

Step 7: Shape the Cookies

Use a medium cookie scoop to create dough balls. Place them on the prepared baking sheet, leaving about 3 inches (8 cm) between each cookie.

Step 8: Bake to Perfection

Slide the baking sheet into the oven. Bake for 9-11 minutes until the edges look set and the cookies have a light golden brown color.

Step 9: Optional Cookie Refinement

If the cookies need a little help, grab a cookie cutter slightly wider than the cookies. Gently nudge the edges to create a perfect round shape.

Step 10: Cool and Serve

Let the cookies rest on the baking sheet for 5 minutes. Transfer them to a cooling rack and allow them to reach room temperature. Get ready to enjoy your delicious homemade treats!

Tips to Perfect the Texture of Coconut Pecan Cookies

• Chill for Success: Refrigerate the dough for at least 30 minutes to prevent spreading and enhance the cookie's texture and flavor depth.
• Toast Nuts Perfectly: Lightly toast pecans in a dry skillet before adding to the dough to intensify their nutty, rich flavor and add a delightful crunch.
• Measure Precisely: Use exact measurements for flour and sugars, leveling off with a straight edge to ensure consistent cookie texture and taste.
• Even Scooping Trick: Use a cookie scoop or tablespoon to create uniform cookies that bake evenly and look professionally made.
• Cool Completely: Allow cookies to cool entirely on the baking sheet for 5 minutes, then transfer to a wire rack to maintain their crisp edges and prevent overcooking.

Coconut Pecan Cookies Recipe

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• Total Time: 30 minutes
• Yield: 24 1x

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Description

Coconut pecan cookies offer a delightful blend of tropical sweetness and nutty crunch. Crisp edges and chewy centers create irresistible texture that will make desert lovers reach for seconds.

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Ingredients

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Main Ingredients:

• 1 large egg, room temperature
• 1½ cups (180 g) all-purpose flour
• ½ cup (113 g) unsalted butter
• ½ cup (100 g) light brown sugar, packed
• ½ cup (100 g) granulated sugar

Flavoring Ingredients:

• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt

Mix-in Ingredients:

• ½ cup (46 g) toasted pecans, roughly chopped
• ½ cup (60 g) shredded coconut

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Instructions

1. Melt butter in a small bowl and refrigerate for 15 minutes to slightly cool and solidify.
2. Whisk flour, baking soda, and salt together in a separate mixing bowl until thoroughly integrated.
3. In a large bowl, vigorously blend cooled melted butter with light brown and granulated sugars until achieving a smooth, homogeneous mixture.
4. Incorporate egg and vanilla extract into the sugar mixture, whisking until completely uniform and silky.
5. Gently fold dry ingredients into wet mixture, stirring minimally to prevent overmixing.
6. Delicately fold shredded coconut and toasted pecans throughout the dough, ensuring even distribution.
7. Refrigerate cookie dough for 30 minutes to enhance flavor development and prevent excessive spreading during baking.
8. Preheat oven to 375°F and line baking sheet with parchment paper for optimal cookie release.
9. Utilize a medium cookie scoop to create uniform dough balls, positioning them approximately 3 inches apart on prepared sheet.
10. Bake cookies for 9-11 minutes, watching for lightly golden edges and set centers.
11. Optional: After removing from oven, use a cookie cutter to gently reshape cookies into perfect circles if needed.
12. Allow cookies to rest on baking sheet for 5 minutes, then transfer to cooling rack for complete temperature reduction.
13. Serve and enjoy these delectable coconut pecan treats at room temperature.

Notes

• Melt butter ahead of time and let it cool in the refrigerator to ensure the perfect cookie texture and consistency.
• Toast pecans beforehand to enhance their nutty flavor and create a deeper, more complex taste profile in the cookies.
• Chilling the dough for 30 minutes helps prevent spreading and results in thicker, more structured cookies with better flavor development.
• Space cookies generously on the baking sheet to allow proper air circulation and prevent them from merging during baking.
• Use a cookie scoop for uniform size and shape, ensuring even baking and professional-looking results.
• Allow cookies to cool completely on a wire rack to maintain their crisp edges and prevent soggy bottoms.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 202
• Sugar: 15 g
• Sodium: 118 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 31 mg