This Coconut Pecan Cookies recipe is soft, chewy, and packed with toasted pecans and sweet shredded coconut in every bite. Buttery, golden edges with a rich, nutty crunch make these cookies absolutely irresistible — perfect for holiday trays, bake sales, or cozy afternoons with coffee. Easy to make and even easier to love!
Servings: 18
Ingredients
- ½ cup 113g unsalted butter, softened
- ½ cup 100g brown sugar, packed
- ¼ cup 50g granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 cup 125g all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup 60g sweetened shredded coconut
- ¾ cup 90g chopped pecans (lightly toasted for best flavor)
Instructions
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Preheat
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper.
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Cream Butter & Sugars
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In a mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
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Add Wet Ingredients
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Mix in the egg and vanilla extract until fully incorporated.
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Combine Dry Ingredients
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually add the dry mixture into the wet ingredients and mix just until combined.
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Fold in Coconut & Pecans
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Stir in shredded coconut and chopped pecans evenly.
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Chill (Optional)
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For thicker cookies, refrigerate dough for 20–30 minutes.
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Shape & Bake
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Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 10–12 minutes, or until the edges are lightly golden.
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Cool
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Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.