Coconut Pecan Cookies offer a delightful combination of chewy texture and nutty flavor. These cookies are a treat you can indulge in anytime, thanks to their rich coconut and pecan filling. Whether you’re looking for a perfect dessert for a special occasion or simply a treat for yourself, these cookies won’t disappoint.
Why You’ll Love This Recipe
- Packed with flavor – A perfect balance of coconut, pecans, and a buttery base.
- Quick and easy – These cookies come together quickly, just mix and bake.
- No need for chilling dough – Save time with this no-fuss recipe.
- Customizable – Feel free to adjust the ingredients and sweetness to match your personal preference.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup chopped pecans
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the softened butter with brown sugar until light and fluffy. Add in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Blend the dry ingredients, including the flour, baking soda, and salt, in a separate bowl. Gradually combine with the wet ingredients, stirring until just combined.
- Fold in the shredded coconut and chopped pecans.
- Portion the dough into tablespoon-sized rounds and arrange them on the prepared baking sheet, leaving about 2 inches between each one.
- Bake for 10-12 minutes, or until the edges of the cookies are golden and firm. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 10 minutes
Cooking Time: 10-12 minutes
Total Time: 20-22 minutes
Calories: 180 kcal per serving
Variations
- Choco-Coconut Delight – Add 1/2 cup of chocolate chips for a sweeter twist.
- Spiced Pecans – Toss the pecans with a pinch of cinnamon and nutmeg for an autumn-inspired flavor.
- Coconut Flour Option – Use coconut flour for a gluten-free alternative.
- Butterscotch Bliss – Swap the pecans with butterscotch chips for a unique take on these cookies.
Storage/Reheating
Store any leftover cookies in an airtight container at room temperature for up to five days. If you prefer to keep them longer, you can freeze the cookies in a single layer, then transfer them to a freezer-safe bag for up to three months. To reheat, simply warm the cookies in the oven for a few minutes until soft and chewy again.
FAQs
Q1: Can I use sweetened coconut in this recipe?
A1: Yes, but using unsweetened coconut will provide a less sugary result.
Q2: Can I swap the pecans for a different nut?
A2: Absolutely! You can use walnuts or almonds instead of pecans, depending on your taste preference.
Q3: How can I tell when the cookies are done baking?
A3: The cookies should be golden brown around the edges, and soft in the center. They will firm up as they cool.
Q4: Is it possible to add more mix-ins to these cookies?
A4: Definitely! You can add chocolate chips, dried fruits, or even a pinch of sea salt for extra flavor.
Q5: Should I refrigerate the dough before baking?
A5: There’s no need to chill the dough before baking, as the cookies will hold their shape well without it.
Q6: How can I make the cookies softer?
A6: Make sure to slightly under-bake the cookies and store them in an airtight container to retain their softness.
Q7: Can I make these cookies dairy-free?
A7: Yes, you can use dairy-free butter or margarine as a substitute for the butter.
Q8: Can I freeze the dough before baking?
A8: Absolutely! You can freeze the dough in portioned balls and bake them directly from frozen, adding a couple of extra minutes to the baking time.
Q9: How do I adjust the sweetness in these cookies?
A9: If you prefer a less sweet cookie, you can reduce the amount of brown sugar used in the recipe.
Q10: Can I make these cookies vegan?
A10: Yes, substitute the eggs with flax eggs or chia seeds, and use a vegan butter substitute.
Conclusion
These Coconut Pecan Cookies are the perfect balance of chewy coconut, crunchy pecans, and buttery goodness. Whether you enjoy them with a cup of coffee or as an afternoon snack, they’re a treat that’s sure to satisfy any sweet tooth. Bake up a batch today for a delicious, homemade delight!
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Coconut Pecan Cookies: A Sweet and Chewy Delight
- Total Time: 20-22 minutes
- Yield: 24 cookies 1x
Description
Coconut Pecan Cookies offer a delightful combination of chewy texture and nutty flavor. These cookies are a treat you can indulge in anytime, thanks to their rich coconut and pecan filling. Whether you’re looking for a perfect dessert for a special occasion or simply a treat for yourself, these cookies won’t disappoint.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the softened butter with brown sugar until light and fluffy. Add in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Blend the dry ingredients, including the flour, baking soda, and salt, in a separate bowl. Gradually combine with the wet ingredients, stirring until just combined.
- Fold in the shredded coconut and chopped pecans.
- Portion the dough into tablespoon-sized rounds and arrange them on the prepared baking sheet, leaving about 2 inches between each one.
- Bake for 10-12 minutes, or until the edges of the cookies are golden and firm. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Notes
- Store any leftover cookies in an airtight container at room temperature for up to five days.
- You can freeze the cookies for up to three months.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg