Coconut pecan cookies are rich, buttery cookies loaded up with nutty pecans and delicious shredded coconut. These soft and chewy cookies come together in one bowl, with no chill time required. They have the best texture thanks to the coconut!
This one is for my coconut lovers. If you know me, you know I loveeee coconut. We bake a lot with coconut on this blog!
These easy to make cookies are made with simple pantry ingredients and bake up so well.
The combination of shredded coconut and chopped pecans bring a delicious texture that's hard to beat! Bake them for a party, family gathering, or a simple weekend bake and they'll be gone in no time.
Step by step instructions
Here is how to make and bake these coconut pecan cookies. You will need two trays lined with parchment paper, three mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1: Mix dry ingredients. In a bowl, add the flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.
Step 2: Whisk butter and sugars. In another bowl, add the melted butter, melted coconut oil, brown butter, and white sugar. Whisk well to combine.
Step 3: Add eggs and vanilla. Whisk in the egg, egg yolk, and vanilla.
Step 4: Combine together. Add the dry and wet ingredients together almost completely. Then mix in the shredded coconut and chopped pecans and mix until combined.
Step 5: Scoop. Scoop 6 cookies at a time. Gently press each cookie down for better spreading.
Step 6: Bake. Bake for 13-18 minutes or until the edges are a golden brown edge and the middle is slightly puffy. It will continue to bake on the pan as it cools.
FAQ
How do I store these cookies?
These cookies are best enjoyed fresh within the first few days. Store them in an airtight container. They can also be stored in the fridge for up to 1 week.
Can I use other nuts?
Yes! Feel free to add in your favorite chopped up nuts such as walnuts, pistachios, or peanuts.
My cookies didn't spread?
I pressed the cookies down before baking. I found this helped with the spreading. If you like a thicker cookie, don't press them down.
Do I have to add coconut oil?
I find this helps enhance the coconut flavor. The shredded coconut doesn't add much coconut flavor.
I recommend it. I used extra-virgin coconut oil and melted and cooled it slightly. If you don't want to use coconut oil, substitute for another oil or more butter.
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Coconut Pecan Cookies
Ingredients
- 1/2 cup unsalted butter melted
- 3 tbsp coconut oil melted
- 1/2 cup white sugar
- 1/3 cup dark brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tbsp vanilla
- 1 1/2 cups all-purpose flour
- 2 tsp cornstarch
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 3/4 cups unsweetened shredded coconut
- 3/4 cups pecans chopped
Instructions
- Preheat the oven to 350℉/176℃ and line 2 baking trays with parchment paper. Melt the butter and coconut oil (you can melt them together) and allow it to cool as you prep the rest of the ingredients.1/2 cup unsalted butter, 3 tbsp coconut oil
- In a bowl, add the flour, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.1 1/2 cups all-purpose flour, 2 tsp cornstarch, 3/4 tsp baking soda, 3/4 tsp baking powder, 1/4 tsp cinnamon, 1/4 tsp salt
- In another bowl, add the melted butter, coconut oil, brown sugar, and white sugar. Whisk to combine and set aside.1/2 cup unsalted butter, 3 tbsp coconut oil, 1/2 cup white sugar, 1/3 cup dark brown sugar
- Add in egg, yolk, and vanilla. Continue whisking.1 large egg, 1 large egg yolk, 1 tbsp vanilla
- Add in the dry ingredients and mix until almost completely combined. Then add in the shredded coconut and chopped pecans. Mix together just until no flour streaks appear.3/4 cups pecans, 3/4 cups unsweetened shredded coconut
- Scoop 6 cookies at a time, gently press each one down for better spreading. Add extra pecans on top if desired.
- Bake for 13-18 minutes. The cookies are ready when the edges are slightly golden brown and the middles are still puffy. They will continue to bake as they cool.
- Enjoy! Store them in an airtight container on the counter for 5 days or in the refrigerator for up to 1 week.
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