If you’re searching for a delightful treat that perfectly balances chewy coconut and crunchy pecans, you’ve just found it in the Perfect Coconut Cookies with Pecans Recipe. These cookies bring together the tropical sweetness of coconut and the rich nuttiness of pecans, all wrapped up in a buttery, golden-baked bite. Whether you’re baking for a holiday, a cozy afternoon snack, or just because you deserve something special, these cookies promise a taste sensation that feels homemade with all the love and none of the fuss.
Ingredients You’ll Need
Gathering the right ingredients is a breeze, and each one plays an essential role in crafting these irresistible cookies. From the rich butter that lends tenderness to the shredded coconut that adds texture and flavor, every element combines to create a truly perfect cookie experience.
- 1 1/4 cups shredded coconut: Provides chewy texture and a tropical flavor punch, unsweetened or sweetened works depending on your sweetness preference.
- 1 cup all-purpose flour: The base that gives structure and ensures the cookies hold together just right.
- 1/2 cup pecans, chopped: Adds satisfying crunch and a nutty depth that complements the coconut beautifully.
- 1/2 teaspoon baking soda: Helps the cookies rise slightly and gives a tender crumb.
- 1/4 teaspoon salt: Enhances the sweetness and balances all the flavors.
- 1/2 cup unsalted butter, softened: Responsible for buttery richness and helps create a smooth dough.
- 1/2 cup granulated sugar: Sweetens the cookie while contributing to its delicate crisp.
- 1/4 cup light brown sugar, packed: Adds moisture and a gentle caramel flavor.
- 1 large egg: Binds the dough and lends a tender texture.
- 1 teaspoon vanilla extract: Brings warmth and rounds out all the flavors beautifully.
How to Make Perfect Coconut Cookies with Pecans Recipe
Step 1: Prepare Your Baking Environment
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure your cookies bake evenly without sticking, making cleanup so much easier.
Step 2: Mix the Dry Ingredients
In a medium bowl, combine the shredded coconut, flour, baking soda, and salt. Mixing these upfront ensures that when you add them to the wet ingredients, everything blends evenly for consistent cookie texture.
Step 3: Cream Butter and Sugars
In a large bowl, beat your softened butter with the granulated and brown sugars until the mixture turns light and fluffy. This step is crucial for introducing air, helping your cookies bake up with a tender crumb and slight crispness on the edges.
Step 4: Add Egg and Vanilla
Next, beat in the egg and vanilla extract until everything is beautifully incorporated. The vanilla adds a fragrant depth that makes these cookies smell absolutely irresistible.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing can lead to tough cookies, so be gentle and keep the dough slightly lumpy for the best texture.
Step 6: Fold in the Pecans
Fold the chopped pecans into your batter evenly. This step brings in that wonderful nutty crunch that makes this recipe so special and satisfying.
Step 7: Scoop and Shape
Spoon tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Portioning evenly helps each cookie bake consistently.
Step 8: Bake Until Golden
Bake your cookies for 10 to 12 minutes, watching closely so the edges reach a perfect golden brown. This timing hits the sweet spot between chewy centers and crisp edges.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents breakage and lets them set up perfectly for that perfect bite.
How to Serve Perfect Coconut Cookies with Pecans Recipe
Garnishes
Sprinkle a light dusting of powdered sugar on top for a delicate touch or drizzle melted white chocolate to create a delicious, elegant finish. A tiny sprinkle of flaky sea salt can also add an exciting balance to the sweetness.
Side Dishes
These chewy, nutty delights pair wonderfully with a cup of freshly brewed coffee, creamy hot chocolate, or even a glass of cold milk to balance their sweetness. A dollop of whipped cream or a scoop of vanilla ice cream takes the experience to another level when served as a dessert.
Creative Ways to Present
Stack the cookies on a pretty platter tied with rustic twine for a charming gift idea. You can also sandwich them with a layer of your favorite jam or cream cheese frosting to turn them into irresistible sandwich cookies at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store your Perfect Coconut Cookies with Pecans Recipe in an airtight container at room temperature for up to a week. Keeping them sealed prevents them from drying out and preserves that wonderful chewy texture.
Freezing
If you want to enjoy these cookies later, freeze the baked cookies in a single layer on a baking sheet, then transfer to an airtight container or freezer bag. They keep well for up to three months, letting you savor them whenever the craving hits.
Reheating
To bring out that freshly baked flavor, warm the cookies in a preheated oven at 300°F (150°C) for about 5 minutes. This step revives their softness and brings back the enticing aroma of toasted coconut and pecans.
FAQs
Can I substitute the pecans for another nut?
Absolutely! Walnuts or almonds make great alternatives and will give a slightly different flavor and crunch, but still complement the coconut beautifully.
Is it okay to use sweetened shredded coconut?
Yes, you can use sweetened coconut if you prefer a sweeter cookie, but reduce the granulated sugar slightly to keep the balance just right.
Can I make these cookies vegan?
To make a vegan version, swap butter for a plant-based alternative and use a flax egg or chia egg instead of the regular egg. The texture may vary slightly but will still be delicious.
How do I prevent the cookies from spreading too much?
Ensure your butter is softened but not melted, and chill the dough briefly before baking if you notice excessive spreading. This helps maintain the cookie shape nicely.
Can these cookies be made gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking flour blend that measures cup for cup to keep the texture close to the original.
Final Thoughts
Giving the Perfect Coconut Cookies with Pecans Recipe a try might just make your new favorite cookie tradition. With simple ingredients and an easy method, these cookies bring joy and comfort in every bite. I can’t wait for you to experience how irresistibly chewy and nutty these treats are—they’re sure to brighten any day or celebration.
Print
Perfect Coconut Cookies with Pecans Recipe
- Total Time: 22 minutes
- Yield: 24 cookies 1x
Description
These Perfect Coconut Cookies with Pecans are a delightful treat combining the chewy texture of shredded coconut with the crunchy, nutty flavor of pecans. With a touch of vanilla and a hint of brown sugar, these cookies offer a perfect balance of sweetness and texture, baked to golden perfection for a satisfying bite every time.
Ingredients
Dry Ingredients
- 1 1/4 cups shredded coconut (unsweetened or sweetened)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup pecans, chopped
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking and to ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, combine the shredded coconut, all-purpose flour, baking soda, and salt. Stir them together and set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, which should take about 2 minutes. This step is crucial for a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture until fully incorporated and smooth.
- Combine Wet and Dry: Gradually add the dry coconut-flour mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Pecans: Evenly fold the chopped pecans into the cookie dough, distributing them to ensure every cookie is nutty and flavorful.
- Scoop Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn a golden brown, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You may use either unsweetened or sweetened shredded coconut depending on your sweetness preference.
- Ensure the butter is softened to room temperature for easier creaming and better cookie texture.
- Spacing cookies correctly on the baking sheet is important to prevent them from merging during baking.
- Storing cookies in an airtight container will keep them fresh for up to a week.
- To intensify the nutty flavor, toast pecans lightly before folding them into the dough.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
