Coconut Pecan Cookies Recipe [CHEWY & EASY]

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Last Updated on May 15, 2023

If you’re looking for the perfect coconut pecan cookies, then look no further. The ideal balance of both crispy and chewy, with the sweetness of the coconut and the saltiness of the pecans – they make for an on-the-go, easy treat. But how do you go about making these coconut pecan cookies? Let’s take a closer look.

Why You’ll Love These Chewy Coconut Pecan Cookies

There are many reasons why you’ll love these chewy coconut pecan cookies, but here are just a few reasons why.

• Easy to make. You only need just a few ingredients for this recipe; most of which you’ll already have in your pantry.
• No fancy equipment. Some recipes require kitchen gadgets and gizmos, but all you really need for this is a mixing bowl and a spoon.
• Makes a large batch. This recipe makes 24 cookies, which is enough for all of your friends and family. If not, it’s super easy to halve in size, double…or even triple!
• Quick to make. These coconut pecan cookies are ready to eat in under 20 minutes.
• Best sweet treat. Crunchy, crispy and chewy; you’ll be making this recipe again and again.

Ingredients Notes: Best Coconut Cookies

For every coconut pecan cookies recipe, the ingredients will vary slightly. Let’s take an in-depth look at the ingredients we’ll be using.

1. Eggs. Ensure your eggs are at room temperature before adding them to your cookie dough.

2. Sugar. This recipe uses both light brown sugar and white sugar. This makes them chewy and gives them a slight caramel taste.

3. All-purpose flour. It’s best to use all-purpose flour for this recipe. However, if you do try using another kind, please let me know the results. To make this recipe gluten-free, you can switch out the all-purpose flour for gluten-free all-purpose flour.

4. Vanilla extract. Like most baking recipes, vanilla extract is a key ingredient for these cookies. Try to use pure vanilla extract for the best flavor profile.

5. Butter. I use unsalted butter so that I can control how much salt is going into the cookies. If you use salted butter, be sure to omit the salt from your cookies.

6. Pecans. Make sure to chop the pecans before adding them to your cookie dough.

7. Coconut. You can either use shredded or dehydrated; depending on how big you’d like your chunks of coconut, to be and the intensity of flavor that you’d like. For a subtler coconut flavor, I’d recommend dehydrated.

 

Nutritional Information of Coconut and Pecan Cookies

You may be wondering what the nutritional value is when it comes to these coconut pecan cookies. This recipe makes 24 cookies and each cookie contains the following:

• Calories: 181
• Fat: 11g
• Saturated Fat: 5g
• Carbohydrates: 20g
• Fiber: 1g
• Sodium: 148mg
• Sugar: 13g

Best Recipe for Coconut Pecan Cookies

These soft and chewy cookies are bursting with flavors of both pecan and coconut.

Equipment

• Baking sheets
• Parchment paper
• Hand or stand mixer

Ingredients

For this recipe, you’ll need the following ingredients:

• 1 1/2 cups of all-purpose flour
• 1 cup of softened unsalted butter, but still cool
• 3/4 cup of white sugar
• 3/4 cup of light brown sugar
• 1 cup of unsweetened coconut, dehydrated or shredded
• 1 cup of chopped pecans
• 2 eggs, room temperature
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of baking soda

Recipe

Now all you need to do is:

Step 1: Prepare 

Gather all of the ingredients you need for this recipe and preheat your oven to 350F. You’ll also need to line two baking sheets with parchment paper.

Step 2: Cream the butter

Grab a bowl and add the following ingredients: butter, white sugar, and brown sugar. Cream together until pale in color and fluffy.

Once fluffy, add the eggs and vanilla extract and mix well.

Step 3: Make the dough 

In a separate bowl combine the dry ingredients: add the all-purpose flour, salt, baking soda, and baking powder. Mix ingredients together until you have a dough.

Gradually, add the dry ingredients to the bowl of wet ingredients and mix well until you have a dough.

Fold the coconut and pecans into the dough evenly.

Step 4: Mold cookies 

Mold the cookies by taking approximately a tablespoon of dough into your hands and rolling it into a ball. Place the cookie dough balls onto your prepared baking sheet. Repeat with the remainder of the dough; leaving a 1- to 2-inch gap between each ball of dough.
You can sprinkle coconut on top or some more chopped pecans if desired.

Step 5: Bake cookies

Place your cookies into the center of your preheated oven and bake for around 10-12 minutes. Look out for the edges to be slightly crispy. Remove from oven and leave to cool before serving. Serve and enjoy!

Additional Information

Serving size: 24 cookies
Preparation time: 5 minutes
Baking time: 12 minutes
Total time: 17 minutes

Storage Tips

You’ll need an airtight container for these cookies. Lay a piece of paper towel onto the bottom of your container and then place your cookies on top. When stored this way at room temperature, your cookies will last for around a week.

Oatmeal Coconut Pecan Cookies Recipe

For the perfect oatmeal snack, look no further – this recipe is inspired by one from Watch Learn Eat.

Equipment

• Baking sheet(s)
• Parchment paper
• Hand or stand mixer

Ingredients

For this recipe, you’ll need the following ingredients:

• 1 1/4 cups of all-purpose flour
• 1 cup of softened unsalted butter
• 1/3 cup of white sugar
• 3/4 cup of light brown sugar
• 2 1/2 cups of rolled oats
• 1 cup of chopped pecans
• 1 cup of coconut flakes
• 2 eggs
• 1 teaspoon of cinnamon
• 1 tablespoon of vanilla extract
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt

Recipe

Now all you need to do is:

Step 1: Prepare 

Gather all of the ingredients you need for this recipe and preheat your oven to 350F. You’ll also need to line a baking sheet with parchment paper.

Step 2: Make the dough 

Add the following ingredients to a bowl: butter, brown sugar, white, sugar, eggs, and vanilla extract. Mix well until completely combined. In a separate bowl, add the dry ingredients: all-purpose flour, cinnamon, salt, and baking soda. Mix and then gradually add to your bowl of wet ingredients, mixing as you go. Finally, fold in the rolled oats, coconut, and chopped pecans evenly.

Step 3: Shape cookies 

Use a medium cookie dough scoop to portion your cookies. Roll into balls and then place on your prepared baking sheet; leaving space between each one.

Step 4: Bake cookies

Place cookies into the center of your preheated oven and bake for around 12-14 minutes. The edges should be starting to turn brown. Remove from oven and leave to cool before eating. Serve and enjoy!

Additional Information

Serving size: 36 cookies
Preparation time: 10 minutes
Baking time: 12 minutes
Total time: 22 minutes

Storage Tips

These cookies should be kept at room temperature and in an airtight container. When stored this way, these cookies will last for around a week or so.

Can I Make These Recipes Gluten-Free?

Of course. The main changes you’ll need to make to these recipes is switching out the all-purpose flour and rolled oats for gluten-free alternatives; such as gluten-free all-purpose flour and gluten-free oats.

As well as this, you should check the ingredients of the following to ensure they’re gluten-free, as they can sometimes contain gluten: pure vanilla extract, baking powder, and desiccated coconut.

Conclusion: Cookies With Coconut Flakes

I hope this article has helped you to become more familiar with how to make coconut pecan cookies. Whether as a dessert, an on-the-go breakfast, or just a sweet treat – these cookies are perfect. Do you have any tips or tricks when it comes to making coconut pecan cookies? If so, please feel free to let us know in the comments below. And remember, sharing is caring!

Frequently Asked Questions

 

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