Coconut Pecan Cookies
Coconut pecan cookies are rich, buttery cookies packed with crunchy pecans and shredded coconut. These soft and chewy cookies are easy to make in just one bowl with no chill time required, and the coconut gives them a the best texture in every bite.
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.
Notes
Coconut: I always use unsweetened shredded coconut, but sweetened works too.
Coconut oil: I like adding coconut oil into these cookies for more coconut taste. The shredded coconut doesn't really give much taste. If you don't have coconut oil, substitute for any kind of oil or 3 tbsp (42g) more butter.
Pecans: Substitute for any of your favorite nuts or add-ins like chocolate chips, raisins, etc.