Coconut Pecan Cookies
Are you looking for the perfect simple and delicious cookie? Look no further than my Coconut Pecan Cookies!
These Coconut Pecan Cookies have everything you want in a cookie recipe – they come together in under 30 minutes, don’t require an electric mixer and the results are seriously tasty.
I have been making this Coconut Pecan Cookie recipe for years! In fact, this is a variation of a recipe I found in a magazine in a doctor’s waiting room. You just never know where you’ll find baking inspiration!
While I love my small batch Chocolate Chip Cookies, Cantucci, and Almond Flour Peanut Cookies, these Coconut Pecan Cookies are a serious crowd-pleaser! They are so flavorful, and the crunchy pecans add such a delicious texture. I dare you to stop at just one cookie!
Why you’ll love this recipe
- One bowl – this recipe for Coconut Pecan Cookies comes together in just one bowl. It makes washing up so much easier and no excuse to not make these delicious cookies!
- Flavor – the combination of nutty pecans and sweet coconut is a match made in heaven! I assure you, these cookies are so satisfying!
- Speedy recipe – My Coconut Pecan Cookies are so fast to make! In just 30 minutes you’ll have warm cookies cooling on your counter.
- Choose your texture – these cookies are so versatile! By simply changing the baking time, you can make crispy and crunchy cookies (perfect for dunking in coffee) or chewy coconut pecan cookies. The choice is yours!
Ingredients
- Pecans – like all nuts, pecans can spoil quite quickly. Buy them in quantities you’ll use quickly and store any leftovers in the freezer. This recipe works well with raw or toasted pecans.
- Coconut – This is the key ingredient so it’s important to use the correct one. Unsweetened shredded coconut or desiccated coconut will work best. Sweetened shredded coconut will make the cookie too sweet. I have never tested this recipe with coconut flakes.
- Unsalted butter – prepare in advance by allowing the butter to come to cool room temperature so that it can be incorporated well with the sugar.
- White granulated sugar – regular or superfine both work well.
- Egg – an organic free-range egg is my preference. Before making the cookie dough, remember to take the egg out of the fridge so that it is a room temperature.
- Salt – this is important to bring out all the flavors of this cookie. The salt can be increased to your taste.
Plus the baking essentials – All-purpose flour, baking powder, and vanilla extract. This recipe uses baking powder, not baking soda. It’s important to use the correct leavening.
Instructions
Preheat the oven to 350ºF/180ºC and prepare two or three baking sheets by lining with non stick parchment paper.
Beat the butter with a wooden spoon then stir in the sugar. Add the egg and the vanilla. Mix well.
Sift or whisk the flour, baking powder, and salt together then stir into butter mixture.
Add the shredded/desiccated coconut and chopped pecans and stir well until combined.
Roll the mixture into balls and place on the lined baking sheet.
Bake for 10-12 minutes for a chewy cookie or 15-18 minutes for a crispy cookie.
Hint: Using a cookie scoop helps you form even-sized cookies. But don’t be tempted to press the cookie dough balls with a fork before baking if you want chewy cookies. Pressing the cookie dough down before baking can cause the cookie to spread in the oven. Thinner cookies will be more crispy than chewy.
Substitutions
- Unsalted butter – you could easily substitute salted butter instead. In this case, you may want to skip the added salt.
- Vanilla extract – add the scraped seeds of a vanilla bean pod or half a teaspoon of vanilla paste to these Coconut Pecan Cookies instead of the vanilla extract if you prefer the extra vanilla flavor.
- White granulated sugar – you can substitute 1/4 or 1/2 cup of light brown sugar for the white granulated sugar in this cookie recipe. However, please keep in mind the cookies may turn out a little darker than mine.
Variations
- Nuts – if you don’t have or don’t like pecans, why not try this Coconut Cookie recipe with an alternative? Macadamia, almonds, or walnuts would be delicious!
- Cinnamon – for a more festive cookie, add some warming cinnamon spice to these cookies.
- Chocolate – adding ½ cup of mini chocolate chips to these Coconut Pecan Cookies is a delicious variation.
Equipment
To make my Coconut Pecan Cookie recipe, you’ll need two or three large baking sheets, a mixing bowl, and a wooden spoon. You’ll love that this recipe doesn’t require an electric mixer or beater! A cookie scoop is handy for easily portioning out the dough but not absolutely essential.
Would you like to save this?
We'll email this recipe to you, so you can come back to it later!
Whenever I bake cookies I alway line the baking sheets with non stick parchment paper. This makes cleaning up easier. I’ve tried silicone baking mats but the result is never as good.
Storage
These Coconut Pecan Cookies can last up to 2 weeks stored in an airtight container. However, they rarely last this long in our house!
This recipe is suitable to freeze. Layer the cookies in an airtight container and freeze for up to six months.
Top tips
- Use the correct coconut for this recipe. Look for unsweetened shredded or desiccated coconut for this recipe.. Don’t use sweetened coconut or the cookies will be too sweet. For extra toasty flavor, try using toasted coconut for these cookies.
- The baking time for these cookies can be adjusted depending on the type of cookie you prefer. For example, bake these cookies for only 10-12 minutes if you like soft chewy coconut cookies and 15-18 minutes if you like a crispy cookie.
- Be careful not to overmix the batter. You don’t want to activate the gluten in the flour which will make your cookies dense and dry.
- Measuring your flour correctly is also important when baking the perfect Coconut Pecan Cookie. Firstly, stir the flour to loosen then spoon the flour into the measuring cup. With the back of a knife, level the flour off. Never scoop the measuring cup into the flour. This compacts the flour making the measurement wrong.
- Use parchment paper to line the baking sheets. I have found that silicone baking mats can change the way cookies bake causing them to spread more and the texture is different.
FAQ
All purpose flour is used to make these delicious Coconut Pecan Cookies.
There are several reasons why your cookies may not be spreading, but most commonly it’s caused by incorrectly measured flour. If you add too much flour, your cookies won’t spread. To measure flour correctly with cup measurements, follow my simple steps above in the top tips section.
For my Coconut Pecan Cookies, I recommend using unsweetened shredded or desiccated coconut.
Serving Suggestions
I love serving my Coconut Pecan Cookies for a celebration or special occasion alongside other delectable treats like my Vanilla Muffins, Mini Fruit Tarts, and Bocconotti. But they are also perfect for simple snacking and filling the cookie jar!
Related Recipes
Have you tried these cookies?
Coffee Cookies
Norwegian Cookies
Lemon Biscotti
Made this recipe?
Please let me know if you liked it by leaving a ★★★★★ star rating and a review below. And remember to subscribe to my newsletter – it’s free!
Coconut Pecan Cookie Recipe
Ingredients
- ½ cup (1 stick/115 grams) unsalted butter at cool room temperature
- 1 cup (200 grams) white granulated sugar
- 1 egg at room temperature
- 1 teaspoon vanilla
- 1¼ cup (156 grams) all purpose (plain) flour sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (80 grams) shredded or desiccated coconut unsweetened
- ½ cup (56 grams) chopped pecans
Instructions
- Heat the oven to 350ºF/180ºC. Line two large baking sheets with non stick parchment paper.
- In a medium bowl, beat the butter with a wooden spoon then stir in the sugar. Add the egg and the vanilla. Mix well. Or you can use an electric mixer just be sure not to over beat.
- Sift or whisk together flour, baking powder and salt and add to the butter mixture. Then add desiccated unsweetened coconut and pecans. Stir well until thoroughly combined so that the flour is completely blended into the butter mixture.
- Roll small balls about the size of a walnut (or use a appropriately sized cookie scoop) and place a little distance apart on the baking sheet. Aim to make about 28 even sized balls.
- For chewy cookies, bake for 10-11 minutes. For crispy cookies bake for 15-20 minutes. Turn the baking sheets around and switch them from the top to the bottom rack if you find that one sheet of cookies is browning more than the other. For best results, bake one baking sheet of cookies at a time.
- The cookies will puff up and then as they cook will flatten a little, that's when you know they are ready and will be a little browned around the edges and starting to color on the top.
- Remove from the oven and allow to cool for one or two minute before transferring onto wire racks to cool.
Notes
- Use 1/2 cup of self rising flour instead of all purpose flour and baking powder.
- Add 1/2 teaspoon of ground cinnamon or cardamom.
- Drizzle with melted chocolate.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This updated and improved recipe was first published here on November 8, 2015.
Sharni brought this amazing cookies in the office and they immediately remembered me of Christmas at home, in Italy! My mum used to do this cookies during winter and your variation tastes just as delicious.
Oh Laura, I’m so happy to hear that these cookies rekindles some lovely memories for you and I’m thrilled that you loved them!
Delizioso! I too reduced the sugar to 1/2 cup white and 1/4 cup brown sugar. I think they needed a bit more salt too. Next time I’ll use 1 tsp of salt with unsalted butter.
Thank you for the great feedback, Christine! I love you’re variations!
Cookies came out very deliciosas! My grandson loves them! I added unsalted cashews on top and use 1/2 cup of sugar. Thank you 👏!
Ivone, I’m thrilled that you and your grandson love these cookies! Cashews are so tasty – they’d be great on top!
Ohhhhhh Marcellina, Thank you for this very delish recipe. These are so moorish and am glad I doubled the recipe. This will be a family favourite.
You’re welcome, Claire!
Absolutely the best biscuit recipe yet, I’ve been making bickies for thirty years and this is now our goto. So crunchy and tasty and you really get a good coconut hit. I put in around 1/2 cup of nuts, or choc bits, or currants depending on what I have. But delicious without any. I also halved the sugar, 👍🏼. 🙏🌸
So happy that you enjoy this recipe, Lyn! The additions are a great idea, too!
Made these biscuits 2 days ago. Halved the sugar but otherwise no changes.
My son loved them so much he asked if we can make some more today.
Love them.
Thanks for your feedback, Michael. It’s handy to know that they even work with 50% less sugar.
I have been looking for real biscuits that are not soft and your recipe is beautiful. My family loved them and they were gone within a couple of days. Thank you heaps for sharing this recipe.
You’re welcome, Annelise! Thank you for your wonderful feedback! These are such a simple recipe and everyone in my family love them too.
My family love these biscuits. I use softened butter as they spread too much with melted but now go to recipe for biscuits. Thanks for recipe.
Yes, just softened butter is the way to go in this recipe!
Hi I live in South Africa, I made your coconut biscuits and there were easy to make and so delicious thank you
Hello! Lovely to hear your feedback! Yes, I find these a quick to whip up and excellent with a cup of tea. Thank you!
Perfection in a coconut cookies.
Could be where you live its warm. I live in tropical climate and always chill my cookie dough whether the receipe asks for it or not. And Yes, melted butter does not work for us. We do not melt it completely , only slightly and once its cool, add the sugar and mix it properly before adding other stuff. Hope you try it and it works.
Hi Kathy, I’m sorry to hear these biscuits didn’t work for you. Yes, the recipe is correct and works every time for me and many others (some have commented here) who have tried it. I can’t imagine what happened. These coconut biscuits are exactly as pictured – not greasy, crispy and about 3″ in diameter. Perhaps a different in measuring ingredients or maybe a fluctuation in oven temperature. Did you use butter or a butter substitute? Did you use unsweetened desiccated coconut? Sweetened desiccated coconut would cause a problem.
I absolutely love it , it is so crunchy
I’m so glad you enjoyed these biscuits, Aiesha!
I am making these right now!
You’ll love these, Harriet!
Yes, you’re right. I’ve made an alteration, Lynn. I used to make this with melted butter but then adjusted the recipe and used softened butter. Glad you loved them as much as I do!
My family love these biscuits. I use softened butter as they spread too much with melted but now go to recipe for biscuits. Thanks for recipe.
Yes, just softened butter is the way to go in this recipe!
Oh, you are killing me here! I love everything that I see on your blog. I am now your newest follower so I don't miss anything, but you'll pardon me now while I go look at some vegetables. 😉
Just making these now, they smell amazing, can't wait to taste them.
Just making these now, they smell amazing, can't wait to try them.
These cookies look so incredibly easy to make! I love coconut cookies, can't wait to make them!