Coconut Pecan Cookies

These soft and chewy coconut pecan cookies are packed with flavor! Made with shredded coconut and chopped pecans, these cookies are ready in just 20 minutes.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 11

Cook Time 9

Total Time 20

Servings cookies

Calories 148

Author Gabby Kislanko

Equipment

Baking Sheets
standing mixer or handheld mixer

Ingredients

½ cup butter, softened (regular or dairy free)
½ cup white sugar
½ cup light brown sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 ½ cup all-purpose flour
¾ cup unsweetened medium shredded coconut
¾ cup pecans, chopped

US Customary - Metric

Instructions

Preheat the oven to 350°F and line two baking sheets with parchment paper.
In the bowl of a handheld mixer or standing mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy (around 1-2 minutes). Add in the egg and vanilla extract.
Add in the flour, cinnamon, nutmeg, salt, and baking soda and mix until just combined. Add the shredded coconut and chopped pecans, then stir until fully combined.
Use a medium cookie scoop or your hands to roll the dough into 1½ tablespoon sized balls and place on the baking sheet around 3 inches apart.
Bake one tray at a time for 7-10 minutes or until the edges are set but the tops look under-baked still (top of the cookies should not be golden brown).
Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab.

Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it, or use the scoop and level method.

Shredded Coconut: The shredded coconut should be unsweetened, otherwise the cookies will be very sweet from the extra sugar in the coconut. I recommend using the medium/small shredded coconut, not large coconut flakes.

To Make Vegan: To make these cookies vegan, replace the egg with one flax egg.

To Make Gluten Free: To make these cookies gluten free, replace all purpose flour with gluten free all purpose 1-1 baking flour.

Storage and Freezing: Store the cookies in an airtight container at room temperature for up to 4-5 days. You can also freeze the cookie dough balls for up to 3 months, you’ll need to give them an extra minute or two in the oven though!

You can also freeze the baked cookies, then defrost them overnight in the fridge before baking.

Nutrition