Indulge your inner cookie monster with this soft & chewy easy Coconut Pecan Cookies recipe. Brimming with delicious goodies like oatmeal, pecans, and coconut shavings- it’s cookie bliss in one mixing bowl. Includes tips and step-by-step instructions on how to make these chewy coconut cookies!
There’s something so sweetly satisfying about a good cookie!
If you love cookies packed with flavor and texture, this coconut pecan cookie recipe belongs on your must-bake list. Soft and chewy with crisp edges, these golden delights are simple to make and full of nutty, toasty flavor. Oatmeal, pecans, and coconut manage to create a flavor profile that is both sophisticated and nostalgic.
In our house, they're right up there with Chocolate Chip Pecan Cookies and Hot Chocolate Cookies - but the coconut and oatmeal give them a cozy, nostalgic twist.
Ingredients and Notes
Below is an overview of what you will need to make these with notes like substitutions.
Flour: All-purpose flour is what I use but you can substitute wheat flour for a 1:1 substitute. I have not tried gluten-free flour.
Oats: Only old-fashioned rolled oats will do. Instant oats become too mushy.
Nuts: My preference is some chopped pecans, as the name states, but you can use whichever nuts you prefer. Do chop them up to make pieces.
Butter: Unsalted. If you have only salted, reduce the salt to ¼ tsp.
Shredded Coconut: I use sweetened coconut, but you can use unsweetened if you prefer less sugar. Flaked coconut has the wrong texture.
Variations and Substitutions
These basic coconut pecan cookies are so versatile! Adding about 1 cup of these additional add-ins won’t require any other adjustments to the recipe.
Cowboy Cookies: Add in some semi-sweet chocolate chips or dark chocolate.
Everything but the Kitchen Sink Cookies: Add in some other chopped nuts, such as chopped walnuts and almonds, along with some mini-M&M’s and peanut butter chips.
A little Sugar and Spice: Try adding in 1 teaspoon cinnamon, or cinnamon sugar. Nutmeg would also be a good flavor combination for these chewy cookies.
Other mix-in ideas: You can substitute some of the pecans and coconut for additional items like toffee bits, cranberries, or white chocolate chips.
Drizzle It: Add a drizzle of meted chocolate or caramel on top to finish them off.
Whichever way you go, these yummy cookies are bound to have an amazing texture and be worthy of your next holiday cookie exchange!
Step By Step Recipe Guide
The full recipe and quantities are in the recipe card at the bottom of this post. I know sometimes it helps to see what a recipe should look like! This quick walk-through is to help you gauge texture, consistency, and timing at every stage.
Getting started. You can use a stand mixer with paddle attachment, a handheld electric mixer, or a large spoon and bowl. The butter should be soft but NOT melted. Blend the butter, sugars, eggs, and vanilla together.
Mix in dry ingredients. Mix the flour, cinnamon, baking soda, salt, and baking powder separately. Then slowly incorporate the dry ingredient mixture into the butter mixture. Remember to scrape the sides of the bowl.
Add mix-ins. Mix in oats, pecan pieces, and coconut flakes, mixing just until evenly distributed. You can use a spoon or an electric mixer.
Shape into 1 ½-inch balls. Place on a parchment or silicone lined cookie sheet spacing 2 inches apart. Don’t press them down at all, but a cookie scoop makes each cookie bake evenly! I often test 2-3 cookies the first time to make sure they flatten out the way that I want them.
*Tip for sticky dough: If the dough is too sticky to shape into balls, chill for 30 minutes or just use two spoons to drop mounds onto baking sheets. If chilling, cover with some plastic wrap before sticking the mixing bowl into the fridge.
Pecan Coconut Cookie Baking Tips
- The butter should be softened slightly, but still firm in the middle. (photo 1 in the step-by-step recipe guide section). This is important because the softer the butter, the flatter the cookie.
- Roll the balls into 1.5-inch balls quickly. The heat in your hands can melt the butter in the dough. I usually wash and thoroughly dry my hands in cold water just before rolling.
- The best way to get even, perfectly baked cookies is to use a cookie scoop. This completely changes your cookie game when you discover it!
- Let the cookie sheet pan cool for a few minutes before you add the next round for baking. Otherwise, the cookies may spread too much during baking.
- Shredded coconut: Choose sweetened shredded for extra chew (or unsweetened if you prefer less sweetness) - readers often choose flaked by mistake, which is a completely different texture.
Storing Suggestions
Store: Store them in a well-sealed, airtight container at room temperature. To keep them soft, try adding a slice of bread to the container, but don’t lay it directly on the cookies. I sometimes use a sheet of wax paper in between.
Freeze: If you’ve baked a huge batch, you can easily freeze them for later! After baking, allow the cookies to cool completely. Place them in a freezer-safe zip-top storage bag. They last up to 6 months. To thaw, spread them out until they come to room temperature.
Freezing the Dough: Chill the cookie dough balls in the refrigerator for at least 1 hour. Place the cold cookie dough balls into a labeled zipped-top bag. Label the bag with the name, month, and baking temperature, and place the bag in the freezer. Freeze cookie dough for up to 3 months.
Other Delicious Cookie Recipes to Try
Frequently Asked Questions
For cookies, use old-fashioned rolled oats. Using quick oats will change the texture of the cookie to a much finer, flour-like cookie that is even softer. Instant oats make the cookies too mushy.
When these cookies turn out flat, the culprit is usually butter that is too soft or even melted. This makes cookies spread. In baking, it can also be too little flour because Americans measure by cups rather than weight, which is more accurate. If too little flour was the issue, try adding an additional 1 to 2 tablespoons of flour to the dough.
Yes. I recommend using softened or room-temperature butter because it will be more difficult to incorporate well. Mix the add-ins with a spoon or spatula and chill the dough for 30 minutes in the fridge so the cookies won’t spread too much. Test 2-3 cookies in the oven.
While you can toast them for some added flavor, these cookies are super flavorful without the additional step so that is up to you!
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Coconut Pecan Cookies
Ingredients
- 1 ½ cups All-purpose flour 212g scoop and level to measure
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Unsalted Butter softened slightly (it should still be somewhat cold and firm)
- 1 cup Light Brown Sugar, packed
- ½ cup Granulated Sugar
- 2 Large Eggs
- 1 ½ teaspoon Vanilla Extract
- 2.5 cups Rolled Old Fashioned Oats
- 1 cup Shredded Sweetened Coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet or rimmed baking sheet with parchment paper or silicone baking mats.
- In a mixing bowl whisk together 1 ½ cups All-purpose flour, 1 teaspoon Ground Cinnamon, ½ teaspoon Baking Soda, ½ teaspoon Baking Powder and ½ teaspoon Salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together 1 cup Unsalted Butter, 1 cup Light Brown Sugar, packed, and ½ cup Granulated Sugar just until combined.
- Mix in 2 Large Eggs and 1 ½ teaspoon Vanilla Extract.
- Add flour mixture and mix just until combined. In a stand mixer or with a spatula, mix in 2.5 cups Rolled Old Fashioned Oats, 1 cup chopped pecans, and 1 cup Shredded Sweetened Coconut.
- Scoop dough out and shape into 1 ½-inch balls, transfer to baking sheet and space 2-inches apart. It is best to use a cookie scoop for evenly baked cookies.
- Bake in preheated oven until golden brown on edges but the center should look just under baked, about 10-12 minutes. I set a timer for 10 minutes and check them with the oven light on, but not opening the oven.
- Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough. After cooling completely, store in an airtight container at room temperature.
Heather Meech says
Baked for 10 minutes with 1 1/2 T. Cookie scoop. Made 3 1/2 dozen cookies.
Gene says
Truly one of the best cookies I’ve ever tried!
Margaret says
I toasted the nuts and added cinnamon, sugar, and dark chocolate chips- like a Kitchen Sink Cookie. Wow! Thanks for the suggestions.
Sarabeth says
These give Oatmeal Cookies a whole new rep! Love it.
Heather says
How do I love these cookies? Let me count the ways…buttery, coconut goodness.
Melody says
Fell victim to the dreaded cookie spread- rushed my butter. Cookies weren’t the prettiest but they sure tasted great!
Anita says
We doubled the recipe for our church bake sale and it was still flawless. Sold like hotcakes.
Amber says
My kids absolutely love these.
Honor says
I tried toasting the pecans first. Super yum!
Lucy says
Baked a batch of these for a recent gathering I was invited to. The entire plate was gone within minutes. I couldn’t believe my eyes! Although I’d like to claim credit for my awesome baking skills, I’d say it’s more to do with this recipe than much else. So good!
Paige says
This is my go-to cookie recipe when I’m craving something that tastes like love.
Naomi says
This one is a keeper!
Mimsy says
Very delish I made them for a Christmas Cookie exchange. It did take me longer that it should have since I have not baked from scratch in years and my stand mixer did not have paddles so it was a bit more work but they turned out GREAT.
I made them small and it made over 4 dozen
Kathy says
Extremely easy to make. Dough freezes well and cookies are spectacular. We like to cook cookies in small batches whenever we want cookies. The smell of them baking is part of the experience and a fantastic way to greet guests on game night!