Chewy coconut pecan cookies made with buttery dough, chopped pecans, and desiccated coconut. These easy homemade cookies are perfect for holiday baking, cookie swaps, or everyday desserts. Get tips for soft centers, crisp edges, and the best results with simple ingredients.

Table of Contents

Ingredients

1 cup (227g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (165g) light brown sugar
2 large eggs
1 tsp vanilla extract
1½ cups (180g) all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (80g) desiccated coconut, plus extra for topping
1 cup (125g) pecans, chopped, plus extra for topping

Instructions

Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
In a large bowl, cream the butter with both sugars until just combined and slightly fluffy. Avoid overmixing.
Add the eggs and vanilla extract, mixing until smooth.
Stir in the flour, baking powder, baking soda, and salt until a soft dough forms.
Fold in the desiccated coconut and chopped pecans until evenly distributed.
Scoop out tablespoon-sized portions of dough. Roll each portion into a ball.
Dip the tops of each dough ball in extra coconut and press a few pieces of pecan onto each one.
Place the dough balls on the prepared baking sheets, spacing them apart to allow for spreading.
Bake for 10–12 minutes, or until the edges are golden and crisp. The centers may look slightly underbaked—this is normal.
Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Tips

Use room temperature butter for best creaming consistency.
For crispier cookies, bake a minute or two longer until golden brown throughout.
Toast the pecans beforehand for deeper flavor.
Press pecans gently into the dough tops so they don’t fall off during baking.

Variations and Substitutions

Nut-free option: Replace pecans with sunflower seeds or omit entirely.
Sweeter twist: Add ½ cup white chocolate chips or butterscotch chips.
Flour alternatives: Use a 1:1 gluten-free baking flour to make the recipe gluten-free.
Coconut flakes: Swap desiccated coconut for shredded coconut if you prefer a chewier texture.

FAQs

Can I freeze the cookie dough?
Yes. Roll the dough into balls and freeze on a tray. Once solid, store in a bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.

How long do the cookies stay fresh?
Store them in an airtight container at room temperature for up to 5 days.

Can I make them larger?
Absolutely. Use 2 tablespoons of dough for larger cookies and increase the bake time by a few minutes.

Serving Suggestions

Great with a glass of milk or a cup of tea.
Serve as part of a holiday cookie tray or brunch spread.
Crumble over ice cream or yogurt for a crunchy topping.

Why You’ll Love This Recipe

Soft centers with crisp edges and toasty coconut flavor.
Easy to make with pantry staples.
Perfect balance of nutty crunch and chewy texture.
Great for holidays, bake sales, or weekday snacks.