Ultimate Soft & Chewy Coconut Pecan Cookies: Your New Favorite Recipe
Prepare to fall in love with these incredible **Coconut Pecan Cookies**! They are the epitome of homemade perfection: wonderfully soft, delightfully chewy, and generously loaded with sweet, shredded coconut and crunchy, toasted pecans. If you’re searching for a quick and easy dessert that delivers maximum flavor and comfort, look no further. This recipe promises delicious cookies, ready to be enjoyed in just about 20 minutes from start to finish. Move over, chocolate chip – these nutty, sweet treats are about to become your new go-to!
Imagine biting into a cookie with sweet, aromatic coconut flakes and the satisfying crunch of pecans, all held together by a buttery, tender dough. These pecan coconut cookies aren’t just good; they truly rival even the best chocolate chip cookies. Each one boasts crisp, golden-brown edges that offer a delightful contrast to their incredibly soft and moist centers, achieving the perfect amount of spread without becoming flat or greasy. This balance of textures and flavors is what makes them so irresistible.
My inspiration for these delightful cookies struck after eyeing the beautifully displayed coconut pecan cookies at Harris Teeter. I knew right then and there that I had to recreate that magic in my own kitchen, and perhaps even elevate it. The result is a recipe that’s not only simple to follow but also yields cookies that taste like they came from a gourmet bakery. They embody everything you’d want in a homemade cookie: flavor, texture, and a touch of warmth and nostalgia.
These pecan coconut cookies have a knack for vanishing quickly at holiday parties, family gatherings, or any social event. Seriously, if you want to ensure you get to enjoy more than just a single bite, be sure to stash one (or two!) away beforehand lest they all get devoured by eager guests. They’re that good! And for the ultimate indulgence, serve them warm with a tall, frosty glass of milk. It’s a classic pairing that never disappoints.
Why You’ll Love This Coconut Pecan Cookie Recipe
Beyond their delightful taste, there are several reasons why this will become your new favorite coconut pecan cookie recipe:
- Incredibly Easy: With straightforward steps and common pantry ingredients, even novice bakers can achieve perfect results.
- Quick to Make: From mixing bowl to cooling rack in just 20 minutes, these cookies are perfect for last-minute cravings or unexpected guests.
- Perfect Texture: They strike the ideal balance between crisp edges and soft, chewy centers – a texture most cookie lovers dream of.
- Irresistible Flavor: The combination of sweet coconut and rich, nutty pecans creates a unique and highly addictive flavor profile.
- Versatile: Easily adaptable to dietary needs (gluten-free, dairy-free options) and open to additional mix-ins.
- Crowd-Pleaser: Everyone, from kids to adults, will fall in love with these cookies. They’re perfect for sharing (if you can resist!).
Essential Ingredients for Perfect Coconut Pecan Cookies
Crafting the perfect coconut pecan cookie starts with selecting the right ingredients. Each component plays a vital role in achieving that signature soft, chewy texture and rich flavor. Here’s a breakdown of what you’ll need and why it matters:
- Unsalted butter: Always opt for unsalted butter when baking. This gives you complete control over the total salt content in your cookies, allowing you to fine-tune the flavor. Butter is fundamental for achieving that beloved soft yet chewy cookie texture. For a dairy-free alternative, high-quality vegan butter sticks work beautifully. Just ensure they are stick-form and not a tub spread for best results.
- Granulated Sugar & Brown Sugar: The combination of both sugars is key. Granulated sugar contributes to the crisp edges and helps with spread, while brown sugar, with its molasses content, adds moisture, chewiness, and a deeper, more complex flavor. This duo ensures the perfect sweetness and texture balance.
- Egg + Yolk: A whole egg provides structure and helps bind the ingredients together. The secret weapon here is the extra egg yolk! Trust me on this one; an additional yolk significantly enhances the richness, chewiness, and overall tenderness of the cookies, taking them truly over the top. Make sure your egg and yolk are at room temperature for optimal emulsification with the butter and sugar.
- All-purpose flour: The foundation of our cookie structure. For accurate measurements and consistent results, always remember to spoon the flour into your measuring cups and then level it off with a straight edge like a knife. This method prevents over-packing, which can lead to dense, dry cookies.
- Baking soda: Our essential leavening agent. Without baking soda, these cookies would be too dense and lack their characteristic lift and soft texture. It reacts with the acidic brown sugar to create carbon dioxide, resulting in a perfectly risen and tender cookie.
- Kosher salt: A small but mighty ingredient! A touch of kosher salt doesn’t just add seasoning; it acts as a flavor enhancer, accentuating the sweetness of the sugars and bringing out the nutty notes of the pecans and the tropical essence of the coconut. Don’t skip it!
- Shredded coconut: The star of the show! We use sweetened shredded coconut both inside the dough and as a beautiful topping. Its sweet, tropical flavor and chewy texture are indispensable. For an even more pronounced flavor, you can lightly toast a portion of the coconut before adding it to the dough.
- Pecans: Providing that delightful nutty crunch and rich, earthy flavor. Chopped pecans are ideal for even distribution throughout the cookie. Consider lightly toasting your pecans before adding them to the dough to enhance their natural oils and bring out a deeper, more intense flavor.
How to Make Delicious Coconut Pecan Cookies
Let’s get baking! This recipe is incredibly straightforward, but following these steps carefully will ensure you achieve perfectly soft, chewy, and flavorful coconut pecan cookies every time.
Before you begin, make sure to preheat your oven to 350 degrees Fahrenheit (175°C). Then, prepare your baking sheets by lining one (or two, depending on your batch size) with parchment paper or a high-quality silicone baking mat. I’m a huge fan of silicone baking mats – they’re incredibly easy to use, make cleanup a breeze, and are a very affordable investment for any baker.
Step 1: Cream the Butter & Sugars
In a large mixing bowl, combine the softened unsalted butter with both the granulated sugar and brown sugar. Using an electric hand mixer (or a stand mixer with the paddle attachment), cream these ingredients together until the mixture is visibly light and fluffy. This usually takes about 2-3 minutes. This creaming process incorporates air into the butter and sugar, which is crucial for the cookies’ texture.
Step 2: Incorporate the Eggs
Once your butter and sugar mixture is light and fluffy, crack in the whole egg and add the extra egg yolk. Mix on medium speed until they are just incorporated into the butter mixture. Be careful not to overmix at this stage. Stop your mixer and use a rubber spatula to scrape down the sides of the bowl, ensuring all ingredients are fully combined and no bits of butter or sugar are stuck to the bottom or sides.
Step 3: Add the Dry Ingredients
To the wet mixture, add the measured all-purpose flour (remember to spoon and level!), baking soda, and kosher salt. Begin mixing on the lowest speed to prevent the flour from “poofing” out of the bowl and creating a mess. Once the flour is mostly incorporated, increase the speed to medium and continue beating until a cohesive cookie dough forms. Be careful not to overmix the flour, as this can develop the gluten too much, leading to tough cookies.
Step 4: Fold in Coconut & Pecans
Now for the stars of the show! Add the shredded coconut and chopped pecans to the cookie dough. Mix on low speed, or even better, fold them in by hand with your spatula until they are just evenly combined throughout the dough. Overmixing at this stage can also lead to tougher cookies and can break down the pecans too much.
Step 5: Scoop and Top the Cookie Dough
Using a small cookie scoop (or about 1.5-2 tablespoons per cookie), portion the dough onto your prepared baking sheets. Make sure to leave plenty of space between each cookie – at least 2 inches – to allow them to spread evenly without merging into one giant cookie. For an extra boost of flavor and a beautiful presentation, gently press additional shredded coconut and chopped pecans onto the top of each cookie dough ball before baking.
Step 6: Bake the Coconut Pecan Cookies
Place the baking sheets into your preheated oven and bake for approximately 10-12 minutes. The key is to bake the cookies until their edges are beautifully golden brown, but the centers still appear slightly soft and underdone. Remember, cookies continue to cook and set up as they cool on the hot baking sheet. If the entire cookie looks fully “done” when you pull it out of the oven, it’s likely overbaked and will result in a crispy rather than chewy cookie. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Expert Cookie Making Tips & Tricks
Achieving bakery-quality cookies at home is easier than you think with a few insider tips. Keep these in mind to ensure your coconut pecan cookies turn out perfectly every single time:
- Patience is Key for Cooling: I know how tempting it is to grab a warm cookie straight from the oven, but resist the urge! Hot cookies are delicate and prone to falling apart. Let the cookies cool on the baking sheet for at least 5 minutes before attempting to transfer them to a wire rack. This allows them to set up and firm, preventing breakage.
- Maximize Flavor and Appeal with Toppings: Don’t just mix all the coconut and pecans into the dough. Reserve a portion to press onto the top of each cookie dough ball before baking. This not only makes them look incredibly enticing with beautiful textures visible but also ensures more delicious coconut and nutty pecan flavor in every single bite.
- Recognize the “Perfectly Baked” Look: For a soft and chewy cookie, it’s crucial not to overbake. Your cookies are done when the edges appear a light golden brown, but the very center still looks slightly pale and perhaps a little underdone or “puffy.” As mentioned, they will continue to firm up as they cool. If the entire cookie is golden brown and firm in the oven, it’s already overbaked and will likely result in a crispy, rather than chewy, texture.
- Don’t Overmix the Dough: Once you add the flour, mix until *just* combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of soft, tender ones.
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to cream together properly, creating a smooth, emulsified batter that traps air for a lighter, more tender cookie. Cold ingredients won’t mix evenly.
- Precision in Measuring Flour: Always spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly with the measuring cup can compact the flour, leading to too much flour in your dough, which results in dry, crumbly cookies.
- Chilling the Dough (Optional but Recommended): If you have time, chilling the dough for 30 minutes to an hour can improve the cookie’s flavor and texture by allowing the fats to solidify and the flavors to meld. It also helps prevent excessive spreading.
Storage Tips for Freshness
To keep your delicious coconut pecan cookies fresh and enjoyable for longer, proper storage is key. Whether you plan to eat them now or save them for later, here’s how to do it right:
- Room Temperature Storage: Always allow your cookies to cool completely to room temperature before storing them. Storing warm cookies can create condensation, making them soggy. Place cooled cookies in an airtight container or a heavy-duty ziplock bag. They will stay fresh and delicious for up to 3-4 days on your countertop.
- Freezing Baked Cookies: Coconut and pecan cookies freeze exceptionally well, making them perfect for meal prep or unexpected cravings.
- Once baked cookies have cooled completely, carefully place them in a single layer on a baking sheet and freeze for about 30 minutes until firm.
- Transfer the partially frozen cookies to a freezer-safe bag or an airtight container. If stacking, place parchment paper between layers to prevent sticking.
- Label the bag or container with the date. Baked frozen cookies are best enjoyed within 3 months for optimal flavor and texture.
- To reheat, simply microwave in 15-second increments until just warm and soft, or let them thaw at room temperature.
- Freezing Unbaked Cookie Dough: Want freshly baked cookies anytime? Freeze the dough!
- Scoop the cookie dough into individual balls onto a parchment-lined sheet pan or plate.
- Place the sheet pan into the freezer for about 45 minutes, or until the dough balls are solid.
- Once frozen, transfer the solid cookie dough balls to a freezer-safe bag or airtight container.
- Freeze for up to 5 months.
- When ready to bake, place the frozen dough balls directly on a prepared baking sheet and bake as directed, adding an extra minute or two to the bake time if necessary, as they are starting from a colder temperature.
Frequently Asked Questions (FAQs)
Yes, absolutely! It’s very easy to adapt this recipe to be gluten-free. Simply swap the all-purpose flour with a high-quality gluten-free all-purpose flour blend that already contains xanthan gum. I highly recommend using Bob’s Red Mill 1:1 Baking Flour (the one in the blue bag) for consistent and delicious results. Follow the rest of the recipe as directed.
Yes, you certainly can! To make these cookies dairy-free, simply replace the unsalted butter with an equal amount of dairy-free butter sticks. Brands like Earth Balance vegan buttery sticks are an excellent choice as they mimic the texture and fat content of regular butter very well in baking. Follow the remainder of the recipe instructions as written.
Definitely! This recipe is quite versatile and welcomes additional mix-ins to suit your taste. While the coconut and pecans are perfect as is, you could consider adding white chocolate chips for extra sweetness, dried cranberries for a tart counterpoint, or even a dash of cinnamon or nutmeg for a warming spice note. Just be mindful not to add too many, as it can affect the cookie’s structure and spread.
While not strictly mandatory, toasting your pecans before adding them to the dough is highly recommended. Toasting enhances their natural nutty flavor and aroma significantly, adding an extra layer of depth to your cookies. Simply spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, watching carefully to prevent burning, then let them cool before chopping and adding to the dough.
Several factors can cause cookies to spread excessively. The most common culprits are butter that is too soft or melted, an incorrect flour measurement (too little), or an oven that isn’t at the correct temperature (too low). Ensure your butter is softened but still cool to the touch, spoon and level your flour accurately, and check your oven’s calibration if you frequently have issues with spreading. Chilling the dough for 30 minutes can also help.
More Delicious Cookie Recipes to Try
If you’re a cookie enthusiast like us, you’ll love exploring these other fantastic cookie recipes:
- Flourless Chocolate Marshmallow Cookies
- Flourless Oatmeal Cookies
- Double Chocolate Oatmeal Cookies
- Peanut Butter Oatmeal Cookies
- Brown Butter Chocolate Chip Cookies
Coconut Pecan Cookies
Carolyn
Pin Recipe
Equipment
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Sheet pans
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Stand mixer with the paddle attachment or bowl with an electric hand mixer
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Measuring cups & spoons
Ingredients
- 8 tablespoons unsalted butter (4 ounces, softened)
- ⅓ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 ⅓ cup all-purpose flour (spooned & leveled)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup sweetened shredded coconut (plus more for topping)
- ½ cup chopped pecans (plus more for topping, optionally toasted)
- 1 teaspoon vanilla extract (optional, for enhanced flavor)
Instructions
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Preheat your oven to 350 degrees Fahrenheit (175°C). Line a large baking sheet (or two) with parchment paper or a silicone baking mat.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl with an electric hand mixer), cream together the softened butter, granulated sugar, and light brown sugar. Beat on medium speed for about 3 minutes until the mixture is light, fluffy, and pale in color.
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Add the whole egg, the extra egg yolk, and the optional vanilla extract. Beat until just combined, scraping down the sides of the bowl with a spatula to ensure all ingredients are incorporated.
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In a separate small bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture, starting on low speed to prevent flour dust. Increase speed to medium and mix until a cookie dough forms and the flour is just incorporated. Be careful not to overmix.
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Fold in the ½ cup of shredded coconut and ½ cup of chopped pecans until they are evenly distributed throughout the dough. A rubber spatula works best for this step.
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Using a small cookie scoop (about 1.5-2 tablespoons), scoop 8 cookie dough balls onto the prepared sheet pan, leaving ample space (at least 2 inches) between each. Gently press additional shredded coconut and chopped pecans onto the top of each cookie dough ball for extra flavor and visual appeal.
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Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft and underdone. Remember, the cookies will continue to set as they cool on the hot baking sheet.
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Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with any remaining cookie dough. Enjoy your delightful homemade coconut pecan cookies!
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