Coconut Pecan Cookies
These easy-to-make Coconut Pecan Cookies are full of flavor! They're crispy on the outside, soft and chewy on the inside, warm, sweet, and delicious. Made with brown sugar and vanilla flavors, then finished with coconut and pecan pieces for texture, these cookies are unlike any other. If you're looking for a unique cookie recipe, these Coconut Pecan Cookies are a favorite!
Ingredients
- 1 1/2 cups chopped pecans
- 1 cup unsalted butter 2 sticks, softened
- 1/2 cup granulated sugar
- 1 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups unsweetened shredded coconut
Instructions
Toast The Pecans
- Preheat the oven to 325 degrees F.
- Spread the chopped pecans on a baking sheet.
- Toast for 4-5 minutes, just until fragrant, being careful not to burn them. Allow to cool completely, about 10 minutes.
Mix The Cookie Dough
- Beat the softened butter, granulated sugar, and brown sugar until smooth.
- Mix in the vanilla extract, eggs, and egg yolk.
- In a medium bowl, whisk together the flour, corn starch, baking soda and salt.
- Add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold the toasted pecans and coconut into the batter.
Chill The Dough
- Cover the bowl of dough with plastic wrap and place in the refrigerator for 2-3 hours or overnight.
- Before scooping dough, remove the bowl from the fridge for 30 minutes to allow the dough to soften a bit.
- Meanwhile, preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
Bake The Cookies
- Scoop 2 heaping tablespoons of cookie dough and roll into a ball, placing each one onto the prepared baking sheet. Repeat with remaining cookie dough and place each ball of dough 2 inches apart on the pan.
- Ever so slightly, press the top of each cookie dough ball down.
- Bake cookies for 9-10 minutes. They should look very pale and the edges on the bottom will have a little bit of a golden brown color.
Notes
- It's important to refrigerate the dough AND also let it set at room temperature for 30 minutes to allow the cookies to spread slightly. If you skip the fridge step, the dough will spread way too much & if you skip the “defrosting” step the cookies will be too thick and won’t spread in a nice way in the oven.
- Bake the cookies just until edges are set. The center should be chewy and soft!
- Feel free to toast the coconut for these cookies by placing the coconut shreds into a skillet on the stove over medium heat and cooking them for about 4-5 minutes, stirring frequently. Once the coconut shreds starts to turn golden, turn off the heat and allow them to cool.
- To make 6-8 HUGE cookies: You can weigh out 6 oz of cookie dough for each cookie and bake them for 15-16 minutes!
Nutrition
Calories: 210kcal
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