Name: Coconut Pecan Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, melted and cooled slightly; 1 cup packed light brown sugar; ½ cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 2 ¼ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ cups sweetened shredded coconut; 1 cup chopped pecans (toast for extra flavor)

These Coconut Pecan Cookies are absolutely irresistible-soft, chewy, and bursting with nutty, buttery flavor! Imagine golden edges, melty coconut, and toasted pecans in every bite.

They're the perfect balance of sweet and crunchy, with a bakery-style texture that keeps everyone coming back for more. Plus, they're incredibly simple to whip up, making them a must-try for bakers of any skill level.

Whether you need an easy dessert for a gathering, a sweet snack for the kids, or just want to treat yourself, these cookies are the answer. They're inspired by my family's love of Southern-style cookies and have become a staple at every holiday and potluck!

A plate piled high with golden Coconut Pecan Cookies, showing chewy centers and toasted edges.

Why You'll Love This Recipe

Chewy, bakery-style texture with crisp, golden edges
Delightfully nutty and coconutty flavor in every bite
Quick and easy-no chilling required
Perfect for parties, cookie swaps, or lunchbox treats

Key Ingredients for Coconut Pecan Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Sweetened Shredded Coconut

This is what gives the cookies their signature chewy texture and a burst of tropical flavor. Make sure to use sweetened shredded coconut for the best results; it adds just the right moisture and sweetness. If you only have unsweetened, you can use it, but your cookies will be slightly less sweet and a touch drier-consider adding a tablespoon of honey or maple syrup for balance.

Chopped Pecans

Pecans bring a wonderful crunch and buttery, nutty richness to these cookies. Lightly toasting the pecans before adding them to the dough will enhance their flavor even more. Walnuts can be substituted if needed, but pecans truly shine here!

Brown Sugar

Brown sugar keeps the cookies soft and moist, while also adding a deep caramel note. Light or dark brown sugar both work-dark brown sugar will give an even richer flavor and a slightly deeper color.

Butter

Melted butter is what makes these cookies extra tender and rich. Use unsalted butter so you can control the salt level in your dough. If you prefer, you can use coconut oil for a dairy-free option, but the flavor will be noticeably different (and delicious in its own way).

All-Purpose Flour

A classic, reliable base for many cookie recipes! Make sure to spoon and level your flour to avoid packing it in, which can make cookies dry. For a gluten-free version, use a 1:1 gluten-free flour blend.

Instructions for Coconut Pecan Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven and Prep Your Pans

Set your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps your cookies bake evenly.

Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and creamy. Beat in the eggs, one at a time, then add the vanilla extract. Mixing by hand or with a hand mixer both work great!

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. This ensures the baking soda is evenly distributed, so your cookies rise perfectly.

Bring the Dough Together

Gradually stir the dry ingredients into the wet mixture, just until combined. Don't overmix-stop as soon as no flour streaks remain. Add the shredded coconut and chopped pecans, folding them in until evenly distributed.

Scoop and Arrange the Dough

Using a medium cookie scoop or tablespoon, drop rounded spoonfuls of dough onto your prepared baking sheets, leaving about 2 inches between each cookie (they'll spread as they bake).

Bake the Cookies

Bake for 10-12 minutes, or until the edges are golden but the centers still look a little soft. The cookies will continue to set as they cool, so don't overbake! If you love extra chewy cookies, pull them at 10 minutes.

Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm, or store for snacking later!

Recipe Variations

Make Them Gluten-Free

Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Be sure to check that your shredded coconut and pecans are gluten-free as well!

Go Dairy-Free

Replace the butter with an equal amount of melted coconut oil or a plant-based butter substitute. The cookies will have an even richer coconut flavor-absolutely delicious!

Add Chocolate Chips

Love chocolate? Fold in ¾ cup of semi-sweet or dark chocolate chips along with the coconut and pecans for an extra-decadent cookie.

Swap the Nuts

Not a fan of pecans? Try chopped walnuts, almonds, or even cashews for a twist. You can also omit nuts entirely for a coconut-only cookie.

Add Citrus Zest

Add a tablespoon of fresh orange or lemon zest to the dough for a burst of brightness that pairs perfectly with coconut and pecans.

Serving Suggestions

Serve these Coconut Pecan Cookies alongside a cold glass of milk, a cup of hot coffee, or even sandwiched with vanilla ice cream for a special treat. Sprinkle a little flaky sea salt on top just after baking for a gourmet touch, or drizzle with melted chocolate for extra flair.

Storage and Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a zip-top freezer bag for up to 2 months. Thaw at room temperature. To refresh cookies, warm in a 300°F oven for 2-3 minutes. Unbaked dough balls can also be frozen and baked directly from frozen-just add 1-2 extra minutes to the baking time.

Frequently Asked Questions About Coconut Pecan Cookies (FAQ)

Q: Can I use unsweetened coconut instead of sweetened?

A: Yes, but the cookies will be less sweet and slightly less chewy. For the best texture, stick with sweetened or add a touch of extra sugar.

Q: How do I keep my cookies soft and chewy?

A: Don't overbake the cookies-pull them from the oven when the centers still look a bit soft. Also, store them in an airtight container to lock in moisture.

Q: Can I make these cookies ahead of time?

A: Absolutely! The dough can be made up to 2 days ahead and kept chilled, or frozen as dough balls for fresh-baked cookies anytime.

These Coconut Pecan Cookies are the ultimate treat-chewy, golden, and loaded with toasty flavors. I know you'll love every bite! Give them a try, and don't forget to leave a comment or rating to let me know how they turned out. Happy baking!