Chewy Coconut Pecan Cookies

Toasted coconut and pecans are a classic pairing, and this cookie puts both front and center.

Instead of melted butter, the dough starts with softened butter creamed with brown and white sugar, plus an extra egg yolk. That combination gives you thicker cookies with a dense, chewy middle rather than thin, flat ones.

Toasting the pecans and coconut before folding them in is the step that sets these apart. It turns the coconut nutty and caramelized and gives the pecans a deeper crunch.

The dough takes about 10 minutes to mix, rests in the fridge for an hour, and bakes in 12 minutes, so they are easy to fit into a holiday baking day or a weekend afternoon.

For more cookie recipes, check out my double chocolate cookies, Oreo chocolate chip cookies, gingersnap cookies, and cheesecake cookies.

Ingredients

Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.

Unsalted Butter: Softened to room temperature. It should hold a fingerprint when pressed but not look greasy.

Brown Sugar and Granulated Sugar: Brown sugar adds moisture and chew, while white sugar helps the edges crisp up.

Kosher Salt: Balances the sweetness and brings out the nutty flavors.

Vanilla Extract: Rounds out the coconut and pecan flavors.

Cinnamon: Just enough to add warmth without tasting like a spice cookie.

Egg and Egg Yolk: Large and at room temperature so they blend smoothly into the creamed butter.

Pecans: Toasted and roughly chopped into pea-sized pieces.

Shredded Coconut: Toasted until light golden. See the coconut guide below for which type to use.

All-Purpose Flour: Spoon it into your measuring cup and level it off, or weigh it, so the cookies don't turn out dry.

Baking Soda: Gives the cookies a gentle lift and helps the edges brown.

Which Coconut Should You Use?

The type of coconut changes both the flavor and the texture of these cookies.

• Sweetened Shredded Coconut: The moistest and chewiest option, with the sweetest flavor. This is what I use most often.
• Unsweetened Shredded Coconut: A drier texture and a stronger, more natural coconut flavor. Add 1 extra tablespoon of brown sugar to balance it.
• Coconut Flakes: Larger pieces with more crunch. Chop them before toasting so they mix into the dough evenly.
• Desiccated Coconut: Very fine and dry. It absorbs moisture from the dough, so the cookies come out slightly drier and more crumbly.

Step by Step Instructions

Toast the pecans and coconut

Pecans First: Spread the chopped pecans on a baking sheet and toast at 180°C (350°F) for 4 minutes.

Add the Coconut: Scatter the shredded coconut over the pecans and toast for another 3 to 4 minutes, stirring once, until light golden. Let both cool completely.

Make the cookie dough

1. Cream: In a large mixing bowl, beat the softened butter, salt, vanilla extract, cinnamon, brown sugar, and granulated sugar with an electric hand mixer for 1 to 2 minutes, until creamy and lighter in color.

5. Chill: Cover the bowl and refrigerate the dough for at least 1 hour, or up to overnight. Cold dough spreads less, so the cookies stay thick.

Bake the cookies

6. Scoop: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Scoop the dough into 1 tablespoon balls and space them about 5 cm (2 inches) apart.

7. Bake: Bake for 11 to 12 minutes, rotating the pan halfway through for even browning.

How to Tell When They're Done

The edges should be set and golden brown, while the centers still look puffy and slightly underbaked. They will firm up as they cool on the baking sheet. If the centers look fully dry in the oven, the cookies will be crisp all the way through once cooled.

Troubleshooting

Why did my cookies spread too much?

The dough was too warm, the butter was overly soft, or the toasted mix-ins were still hot when added. Chill the scooped dough balls for 10 extra minutes before baking.

Why are my cookies dry or cakey?

Too much flour or too long in the oven. Pull them while the centers still look soft, and check that your flour is measured correctly.

Why did my coconut burn?

It was toasted at the same time as the pecans from the start. Add it for only the last 3 to 4 minutes, and watch it closely once it starts to color.

Storing

Store these cookies in an airtight container at room temperature for up to a week.

Make It Ahead Of Time

The dough keeps in the fridge for up to 2 days, and resting it overnight gives the cookies a deeper, more caramelized flavor. You can also toast the pecans and coconut up to 1 week ahead and keep them in an airtight jar.

Substitutions

Pecans: Walnuts or macadamia nuts both work in the same amount.

Gluten Free: Use a 1:1 gluten-free baking flour blend.

Dairy Free: Use plant-based butter sticks.

Variations

White Chocolate: Fold in ½ cup of white chocolate chips.

German Chocolate: Add ½ cup of chopped dark chocolate for a German chocolate cake flavor.

Brown Butter: Brown the butter and chill it until it is soft and solid again before creaming it with the sugars.

Oatmeal: Swap ½ cup of the flour for old-fashioned oats.

How to Make Different Cookie Sizes

• Large (2 tablespoons): About 9 cookies. Bake for 13 to 15 minutes.
• Bakery Style (¼ cup): About 5 cookies. Bake for 16 to 18 minutes, and space them 7.5 cm (3 inches) apart.

More Pecan Recipes

Have extra pecans? Try my pecan banana bread, pecan upside down cake, and caramel pecan cheesecake!

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