These Coconut Pecan Cookies are an easy one‑bowl recipe that yields perfectly chewy cookies with caramelized, toasty notes from toasted coconut and pecans.
No chill time is required—mix, scoop, and bake. The cookies develop crisp, caramelized edges and a soft, chewy center that makes them an instant favorite.
Coconut and pecan are a classic pairing: the nutty richness of pecans complements the subtle sweetness and chew of coconut. The recipe is flexible—see the substitutions and variations section for simple ways to adapt it.
Want more recipes featuring nuts or coconut? Try variations like coconut cake, almond loaf, or granola for different takes on similar flavors.
Why You’ll Love This Recipe
Crispy and chewy – These cookies combine caramelized, crispy edges with a tender, chewy center so you get the best of both textures in each bite.
No chilling – The dough comes together in one bowl and bakes immediately, making the whole process quick—about 35 minutes from start to finish.
Toasty flavor – Toasting the coconut and pecans deepens their flavor and brings warm, caramelized notes. Topping the cookies with extra toasted mix‑ins enhances texture and appearance.
Ingredients
- Sugars – A mix of brown sugar and granulated sugar gives chewiness and caramel flavor while encouraging crisp edges.
- Butter – Use unsalted butter at room temperature for consistent creaming and texture.
- Pecans – Whole or pre‑chopped pecans work; toast them first to intensify flavor.
- Coconut flakes – Use unsweetened flaked coconut or unsweetened shredded coconut; sweetened coconut will make the cookies much sweeter.
- Baking soda – The only leavening in this recipe; it works with the egg to help the cookies spread and rise properly.
- Cinnamon – A small amount of ground cinnamon adds warmth and depth alongside the toasted mix‑ins.
See the recipe card later in the post for the full ingredient list and exact quantities.
Substitutions and Variations
- Add ⅓ cup chocolate chips for a classic chocolate‑coconut combination.
- Stir in ⅓ cup chopped dried cranberries or raisins for fruity sweetness and chew.
- Swap walnuts for pecans if you prefer their flavor or texture.
- Add ⅓ cup chopped toffee pieces for a holiday version with extra crunch and caramel flavor.
- Brown the butter first, then cool it to room temperature for a deeper, nuttier caramel flavor.
How to Make This Recipe
Step 1: Toast the pecan pieces and coconut flakes in a skillet over medium heat until lightly browned and fragrant. Transfer to a plate to cool completely.
Step 2: Cream the room‑temperature butter with the granulated and brown sugars until light and fluffy, scraping the bowl as needed.
Step 3: Add the egg and vanilla and mix until combined.
Step 4: Whisk together the flour, salt, baking soda, and cinnamon, then add to the wet mixture. Mix on low until almost combined—it’s okay if a little flour remains.
Step 5: Fold in the cooled toasted pecans and coconut by hand with a rubber spatula, finishing any remaining flour incorporation.
Step 6: Use a 3‑tablespoon cookie scoop to portion even balls of dough.
Step 7: Place scoops on a lined baking sheet and gently press each ball down slightly with your fingers or the bottom of a glass.
Step 8: Top each cookie with extra (untoasted) coconut and pecans if desired, then bake until the edges are set and the centers still look slightly underbaked. Cool briefly on the baking sheet, then transfer to a rack to finish cooling.
Expert Tips
- Measure flour accurately—use a digital scale or the fluff‑spoon‑and‑level method. Too much flour makes cookies dry and crumbly.
- Use a cookie scoop and scrape the bottom of the scoop along the bowl for uniformly sized cookies.
- Add extra coconut and chopped pecans to the tops before baking for added crunch and visual appeal.
- Underbake slightly—the cookies will finish cooking on the hot pan as they cool, preserving a chewy center.
Recipe FAQs
Use unsweetened flaked or shredded coconut to keep sweetness balanced. If you use sweetened coconut, the cookies will be noticeably sweeter.
Too much flour is the usual culprit. We recommend weighing flour. If using measuring cups, fluff the flour, spoon it into the cup, then level it off without packing.
Yes. Walnuts, almonds, or macadamia nuts work well—toast them lightly and cool before adding to the dough.
Storage
Store cookies in a sealed container at room temperature for up to five days.
To freeze, place cooled cookies in a zip‑top bag with the air removed and freeze up to two months. Thaw uncovered at room temperature before returning to a sealed container.
More Cookie Recipes You’ll Love
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Cinnamon Coffee Cake Cookies
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Dark Chocolate Almond Cookies
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Graham Cracker Cookies
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Customizable Slice and Bake Cookies
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📖Recipe
Coconut Pecan Cookies
Callan Wenner
Pin Recipe
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- 3‑tablespoon cookie scoop
- 2 large baking sheets
- Parchment paper
Ingredients
- 2¼ cups all purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg room temperature
- ½ tablespoon vanilla extract
- ½ cup pecans chopped (plus extra for tops)
- ½ cup unsweetened coconut flakes plus extra for tops
Instructions
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Preheat the oven to 350°F and line two large baking sheets with parchment paper.
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Toast the pecans and coconut flakes in a skillet over medium heat until lightly browned and fragrant. Transfer to a plate to cool completely.
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Whisk the flour, salt, baking soda, and cinnamon in a bowl and set aside.
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In a stand mixer fitted with the paddle attachment (or using a handheld mixer), cream the butter and both sugars for about two minutes until creamy. Scrape down the bowl.
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Add the egg and vanilla and beat on medium for one minute. Scrape the sides again.
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Add the dry ingredients and mix on low until nearly combined; some flour can remain.
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Fold in the cooled toasted pecans and coconut by hand with a rubber spatula until evenly distributed and the dough is fully combined.
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Use a 3‑tablespoon cookie scoop to portion even balls. Place on the prepared sheets (about six per sheet) and gently press each ball down slightly. Sprinkle tops with extra chopped pecans and coconut (untoasted).
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Bake one sheet at a time for 8–10 minutes, until edges are set and centers still look slightly underdone. Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough.
Notes
Store cookies in a sealed container for up to five days. To freeze, place cookies in a zip‑top bag, remove air, and freeze up to two months. Thaw uncovered at room temperature before returning to a sealed container.