If you’re looking for a treat that perfectly balances chewy coconut goodness and nutty, buttery crunch, the Perfect Coconut Cookies with Pecans are destined to be your next baking obsession. Every bite is a delightful harmony of textures and flavors, with luscious coconut and tender pecans shining through a golden, rich cookie base. These are the kinds of cookies that vanish as soon as they hit the cooling rack—comforting yet just a little bit fancy, and downright impossible to resist.
Ingredients You’ll Need
This recipe comes together with a handful of everyday baking staples, but every single ingredient plays a key role in building that crave-worthy taste and texture. Here’s what you’ll need for truly Perfect Coconut Cookies with Pecans:
- Unsalted butter (1 cup, softened): Gives the cookies a soft, tender crumb and rich flavor—make sure it’s at room temperature for easy creaming.
- Granulated sugar (1 cup): Sweetens and adds structure, ensuring those coveted crisp edges.
- Light brown sugar (½ cup, packed): Adds depth with its hint of molasses, contributing chewiness and a warm, caramel note.
- Large eggs (2): Binds everything together while making the texture perfectly soft.
- Vanilla extract (1 teaspoon): Enhances all the background flavors with that sweet, cozy aroma.
- All-purpose flour (2 ¼ cups): The foundation that gives your cookies just the right amount of lift and structure.
- Baking soda (1 teaspoon): Helps the cookies spread and develop those slightly chewy, golden edges.
- Salt (½ teaspoon): Rounds out the sweetness and brightens all the flavors.
- Sweetened shredded coconut (1 ½ cups): Adds sweet chewiness and that signature coconut flavor—toast for extra depth if desired.
- Chopped pecans (1 cup): Provides a satisfying nutty crunch in every bite; toasting them really brings out the flavor.
How to Make Perfect Coconut Cookies with Pecans
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this step helps prevent sticking and ensures your Perfect Coconut Cookies with Pecans bake nicely, developing those lovely golden bottoms without burning.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine your softened unsalted butter, granulated sugar, and light brown sugar. Using an electric mixer or a sturdy spoon, beat the mixture together until it turns light and fluffy. This introduces air, making your cookies soft and tender. Take an extra minute to really let everything come together!
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract to infuse the dough with a warm, sweet aroma that lifts the entire cookie experience.
Step 4: Whisk and Combine Your Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution so every cookie bakes up just right. Gradually add these dry ingredients to your butter mixture, mixing gently just until no streaks remain—overmixing can make your cookies tough.
Step 5: Fold in Coconut and Pecans
Now, fold in the sweetened shredded coconut and chopped pecans. This is where texture magic happens. For even more toasty flavor, you can briefly toast both the coconut and pecans in a skillet before folding them in—trust me, it’s a game-changer for your Perfect Coconut Cookies with Pecans.
Step 6: Scoop and Arrange the Cookies
Using a rounded tablespoon or cookie scoop, drop dollops of dough onto your prepared baking sheets, spacing them about 2 inches apart. This ensures they have plenty of room to spread beautifully.
Step 7: Bake to Golden Perfection
Pop those trays into the oven and bake for 10–12 minutes. You’re looking for lightly golden edges and centers that’ve just set—they’ll finish firming up as they cool. Let your cookies rest on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely (if you can wait!).
How to Serve Perfect Coconut Cookies with Pecans
Garnishes
For a little extra sparkle, sprinkle a pinch of flaky sea salt or a dusting of powdered sugar on your cookies just before serving. If you’re feeling extra decadent, a drizzle of melted chocolate or a few extra toasted coconut flakes make the Perfect Coconut Cookies with Pecans look and taste bakery-worthy.
Side Dishes
These cookies are delicious alongside a cup of creamy coffee, frothy cappuccino, or even a tall glass of cold milk. If you’re putting together a dessert table, they pair beautifully with chocolate truffles, fruit salad, or tangy lemon bars to balance their sweet, nutty profile.
Creative Ways to Present
Stack the cookies high on a pretty cake stand, or tuck a few into cellophane treat bags tied with a colorful ribbon for thoughtful homemade gifts. Layering the Perfect Coconut Cookies with Pecans in a tin between sheets of parchment gives a festive, homespun feel that’s always welcomed at potlucks and parties.
Make Ahead and Storage
Storing Leftovers
Keep any extra cookies in an airtight container at room temperature for up to a week. They’ll stay tender and flavorful, and you’ll love having a sweet treat handy for snacking or sharing.
Freezing
The Perfect Coconut Cookies with Pecans freeze beautifully. Arrange cooled cookies in a single layer in an airtight container or reusable freezer bag, separating layers with parchment paper. They’ll keep for up to 3 months—just thaw at room temperature whenever you need a coconut-pecan fix.
Reheating
If you love a warm cookie, pop one (or a few!) in the microwave for about 10–15 seconds, or reheat in a low oven for a few minutes. This brings back their just-baked aroma and softens them ever so slightly.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Unsweetened coconut will make the cookies a bit less sweet and slightly drier, but the results are still fantastic. You might want to add an extra tablespoon of sugar to balance out the flavor.
Do I need to toast the coconut and pecans?
Toasting is optional but highly recommended. It intensifies the nutty, buttery flavors and gives your Perfect Coconut Cookies with Pecans a wonderful aroma as well as a hint of crunch.
Can I freeze the cookie dough?
Yes! Portion the dough onto a baking sheet and freeze until firm, then transfer to a freezer bag. Bake straight from frozen, just adding an extra minute or two to the baking time—fresh cookies on demand!
What if I have a nut allergy?
You can skip the pecans entirely and still enjoy a delicious coconut cookie. Consider adding white chocolate chips, dried cranberries, or sunflower seeds for a fun twist.
How do I make my cookies extra chewy?
If you prefer extra chewiness, slightly underbake the cookies, pulling them from the oven as soon as the edges are golden but the centers look just set. They’ll firm up as they cool, giving you that dreamy, chewy bite every time.
Final Thoughts
There’s just something magical about baking a batch of homemade cookies and sharing them with family and friends. These Perfect Coconut Cookies with Pecans are that perfect combination of comfort and celebration. Bake a batch, enjoy a warm one fresh from the oven, and let them work their sweet, nutty charm on everyone lucky enough to try them!
Print
Perfect Coconut Cookies with Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Perfect Coconut Cookies with Pecans are chewy, nutty, and utterly delicious. They are easy to make and perfect for any occasion.
Ingredients
Cookie Dough:
1 cup unsalted butter (softened), 1 cup granulated sugar, ½ cup light brown sugar (packed), 2 large eggs, 1 teaspoon vanilla extract,
Dry Ingredients:
2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt,
Mix-ins:
1 ½ cups sweetened shredded coconut, 1 cup chopped pecans
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
- Add Mix-ins: Fold in the shredded coconut and chopped pecans.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10–12 minutes until lightly golden. Cool on baking sheet before transferring to a wire rack.
Notes
- To enhance flavor, toast the coconut and pecans before mixing into the dough.
- Cookies can be frozen for up to 3 months.
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