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–+ servings
coconut pecan cookies sprinkled with shredded coconut.
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5 from 1 vote

The Best Coconut Pecan Cookies

Try our homemade coconut pecan cookies bursting with delightful flavors! They are perfectly chewy and loaded with nutty goodness.
Prep Time20 minutes
Cook Time11 minutes
Course: Cookies
Cuisine: American
Servings: 12 cookies
Calories: 241kcal
Author: Adina

Equipment

  • Stand mixer with paddle attachment OR a large bowl and an electric mixer
  • 2 Baking sheets
  • Parchment paper

Ingredients

  • ½ cup unsalted butter at room temperature, 112 g, Note 1
  • ¾ cup light brown sugar 170 g
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour 170 g, Note 2
  • ¼ teaspoon fine sea salt
  • 1 teaspoon baking soda
  • ¾ cup unsweetened coconut 70 g, divided
  • ½ cup pecans 55 g, Note 3

Instructions

  • Preheat the oven to 350°F/ 180°C (fan oven 330°F/ 165°C). Line the baking sheets with parchment paper. If using a fan oven, you will be able to bake two baking sheets of cookies simultaneously.
  • Cream butter and brown sugar at high speed for 3 minutes until light and fluffy.
    ½ cup unsalted butter / 112 g + ¾ cup light brown sugar / 170 g
  • Add egg and vanilla extract and stir well to combine.
    1 large egg + 1 teaspoon vanilla extract
  • Mix flour, baking soda, salt, and about ½ of the coconut flakes in a separate bowl. Add them to the butter mixture and mix on low to medium speed for about 30 seconds.
    1 ¼ cups all-purpose flour / 170 g + ¼ teaspoon fine sea salt + 1 teaspoon baking soda + ½ of ¾ cup unsweetened coconut
  • Fold in the remaining coconut flakes and the chopped pecan by hand using a spoon.
    ½ cup pecans / 55 g
  • Form 12 cookie dough balls (about 1.8 oz/ 50 g each) and place 6 on each prepared baking sheet (Note 4).
  • Bake the cookies for 9 to 11 minutes or until lightly golden around the edges.
  • Let them rest on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

  1. Butter: Unsalted butter with a high-fat content (82%).
  2. Measurements: It’s preferable to use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results.
  3. Nuts: You can substitute pecans with walnuts, macadamia, hazelnuts, or almonds.
  4. Chilling: Although general chilling is unnecessary, keeping the “waiting” dough balls refrigerated while you bake the first batch is best.

Nutrition

Serving: 1cookie | Calories: 241kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 155mg | Potassium: 88mg | Fiber: 2g | Sugar: 14g | Vitamin A: 265IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg