Perfect Coconut Cookies with Pecans Recipe

If you’re looking for a treat that’s buttery, chewy, and just a bit nutty, let me introduce you to Perfect Coconut Cookies with Pecans. These irresistible cookies have a soft, golden edge with a delicate chew thanks to coconut, and are packed with the rich, toasty flavor of pecans. Whether you’re baking for a family gathering or just want something special for your coffee break, this recipe will quickly become a go-to favorite in your kitchen.

this Recipe

Ingredients You’ll Need

The best part about these cookies is how straightforward the ingredients are—each one plays a starring role. From the creamy butter to the toasty nuts and sweet coconut, every addition enhances the flavor and texture of Perfect Coconut Cookies with Pecans.

• Unsalted butter (1 cup, softened): Gives the cookies their rich, melt-in-your-mouth texture—make sure it’s fully softened for easy creaming.
• Granulated sugar (¾ cup): Lends sweetness and helps create those delightfully crisp, golden edges.
• Brown sugar (¾ cup, packed): Adds moisture and a deep caramel note for perfect chewiness.
• Eggs (2 large): Bind the dough together and add richness.
• Vanilla extract (1 teaspoon): Enhances all the flavors and gives the cookies a lovely, rounded aroma.
• All-purpose flour (2¼ cups): The backbone structure, ensuring each bite holds together beautifully.
• Baking soda (1 teaspoon): Helps the cookies rise just the right amount for a soft interior.
• Baking powder (½ teaspoon): Teams up with the baking soda for perfectly balanced lift and tenderness.
• Salt (½ teaspoon): Sharpens every flavor—don’t skip it!
• Sweetened shredded coconut (1½ cups): Adds that signature chew and tropical fragrance you’ll love.
• Chopped pecans (1 cup): Finish the cookies with buttery crunch—try toasting them first for even deeper flavor.

How to Make Perfect Coconut Cookies with Pecans

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 350°F (175°C) so it’s perfectly hot when your cookies are ready to bake. Line a couple of cookie sheets with parchment paper; this will make it easy to slide your cookies right off after baking, and cleanup is a breeze.

Step 2: Cream Together the Wet Ingredients

In a large mixing bowl, combine your softened butter, granulated sugar, and brown sugar. Cream them together with a hand mixer—or good old-fashioned elbow grease—until the mixture is light and fluffy. This step ensures your Perfect Coconut Cookies with Pecans end up tender and airy. Beat in the eggs, one at a time, making sure each is fully incorporated. Then, add the vanilla extract for that sweet, comforting aroma.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Don’t rush this part—a thorough mix guarantees the baking agents are evenly distributed and your cookies bake up perfectly every time.

Step 4: Bring the Dough Together

Gradually add your dry mixture to the wet ingredients. Stir just until combined to avoid tough cookies—no one wants to overwork those precious doughs. Then fold in the sweetened shredded coconut and chopped pecans. These two stars give the Perfect Coconut Cookies with Pecans their signature chew and delightful crunch.

Step 5: Portion and Bake

Scoop the dough into rounded tablespoons and space them about two inches apart on your baking sheets (they spread a bit!). Slide the trays into your hot oven and bake for 10 to 12 minutes, just until the edges are golden and the centers look set but still soft. They finish cooking as they cool, so don’t overdo it!

Step 6: Cool and Enjoy

Let the cookies cool on the baking sheet for about five minutes. This helps them firm up so they don’t fall apart when moving. Afterwards, transfer them to a wire rack to finish cooling. You’ll love how your kitchen fills with the aroma of toasted pecans and sweet coconut!

How to Serve Perfect Coconut Cookies with Pecans

Garnishes

Before serving, you can sprinkle each cookie with a tiny bit of flaky sea salt or a dusting of extra shredded coconut for a hint of texture and sparkle. If you’re feeling fancy, dip half of each cookie in melted chocolate and let them set for a pretty and decadent touch.

Side Dishes

These cookies are heavenly with a tall glass of cold milk or a piping hot mug of coffee. For a more indulgent treat, offer them alongside vanilla ice cream or with stewed berries and fresh whipped cream for an effortless dessert plate.

Creative Ways to Present

Try stacking Perfect Coconut Cookies with Pecans and tying them with baker’s twine for charming gifts or party favors. Arrange them on a tiered dessert stand at your next brunch, or crumble them over yogurt or ice cream for a sweet, nutty topping. Their festive look also makes them a holiday cookie platter favorite.

Make Ahead and Storage

Storing Leftovers

Keep any extra cookies in an airtight container at room temperature; they stay soft and chewy for several days. Separating layers with parchment paper helps prevent sticking and maintains their freshness.

Freezing

You can freeze both unbaked dough (scooped into portions) and baked cookies with great results. For dough, freeze on a tray, then transfer to a resealable bag. For baked cookies, wrap tightly and freeze for up to two months. Let thaw at room temperature before enjoying.

Reheating

If you love a warm cookie, pop a couple into a preheated 300°F oven for about five minutes or microwave them individually for ten seconds. They’ll taste (and smell!) bakery-fresh, just as when you made them.

FAQs

Can I use unsweetened coconut instead of sweetened?

Absolutely! If you prefer a less sweet cookie, unsweetened coconut works well—just note the cookies will be slightly less chewy and the overall sweetness will be dialed back.

Do I have to toast the pecans?

Toasting pecans intensifies their flavor and adds a wonderful crunch, but it’s not mandatory. If you’re short on time, feel free to add them as they are—the cookies will still turn out delicious!

Can I freeze the dough for baking later?

Yes, you can portion out the dough onto a tray, freeze until firm, then store in a zip-top bag. You can bake the dough balls straight from the freezer; just add a minute or two to the baking time.

What’s the best way to make the cookies chewier?

For chewier Perfect Coconut Cookies with Pecans, don’t overbake—remove them from the oven while the centers still look soft. Also, brown sugar helps retain moisture, so stick to the recipe’s ratio for ages of chewy goodness.

Can I substitute walnuts or another nut for pecans?

Of course! Walnuts, almonds, or even macadamia nuts can be swapped in place of pecans. Each nut will give a slightly different flavor and crunch, but the cookies will still be a hit.

Final Thoughts

I hope you’re as inspired as I am to bake a batch of Perfect Coconut Cookies with Pecans. Whether you enjoy them fresh from the oven or tucked away for a snack, these cookies are bound to bring a little cheer to your day. So grab your mixing bowl, invite a friend, and treat yourself—you won’t regret it!

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