Name: Coconut Pecan Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups sweetened shredded coconut; 1 cup chopped pecans

If you’re looking for the ultimate melt-in-your-mouth cookie with a sweet crunch, Coconut Pecan Cookies are it. These golden-brown delights offer a delicious balance of buttery coconut flakes and nutty roasted pecans. Whether you’re serving them at a holiday gathering or just want something special to dunk into your afternoon coffee, these cookies always deliver.

They’re soft in the center, with lightly crisp edges and chewy coconut bits in every bite. The toasted pecans bring a deep, buttery flavor that pairs perfectly with the rich cookie base. And the best part? They come together quickly with pantry staples and zero fuss.

Why You’ll Love These Coconut Pecan Cookies

These cookies aren’t just tasty; they’re comforting. Perfect for those cozy days when you want your kitchen to smell amazing. You’ll love how easy they are to make, and how the toasted pecans and coconut bring texture and flavor depth. They’re ideal for gifting, bake sales, or keeping all to yourself (no judgment here).

What Kind of Coconut Should I Use?

Sweetened shredded coconut works best here. It blends seamlessly into the dough, adds natural moisture, and caramelizes slightly on the edges while baking. If you prefer a drier cookie, unsweetened coconut can be swapped in—just be sure to reduce the sugar slightly to balance things out.

Ingredients for the Coconut Pecan Cookies

Every ingredient in this cookie plays a role in its chewy, buttery, nutty outcome. Here’s what you’ll need:

Unsalted Butter – Adds richness and a soft texture to the dough.
Brown Sugar – For that deep caramel-like flavor and chewy bite.
Granulated Sugar – Balances sweetness and helps with crisp edges.
Egg – Binds the dough and helps with structure.
Vanilla Extract – Rounds out all the flavors beautifully.
All-Purpose Flour – The base that keeps everything together.
Baking Soda – Gives a light lift and soft chew.
Salt – Enhances all the flavors.
Sweetened Shredded Coconut – Adds chew, sweetness, and a tropical note.
Pecans – Brings nutty crunch and depth.

How To Make the Coconut Pecan Cookies

Step 1: Cream the Butter and Sugars

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step adds air and ensures even sweetness.

Step 2: Add Egg and Vanilla

Beat in the egg and vanilla extract until smooth and fully incorporated.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture into the wet ingredients and mix until just combined.

Step 4: Fold in Coconut and Pecans

Gently stir in the shredded coconut and chopped pecans. Make sure they’re evenly distributed through the dough.

Step 5: Chill the Dough (Optional)

If time allows, chill the dough for 30 minutes. This helps develop the flavor and prevent overspreading.

Step 6: Bake to Golden Perfection

Scoop dough onto a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 10-12 minutes or until the edges are lightly golden.

Step 7: Cool and Enjoy

Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Enjoy warm or let them cool completely—they’re delicious either way.

How to Store and Serve These Cookies

These Coconut Pecan Cookies are best enjoyed fresh out of the oven, but they store beautifully. Keep them in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 2 months. This batch makes around 24 cookies, perfect for sharing with friends or saving for later snacking.