Name: Pecan Coconut Cookies
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Ingredients: 1 cup unsalted butter (at room temperature (225g, 2 sticks)); ¾ cup granulated sugar (140g); ½ cup light brown sugar (packed 85g); 2 eggs (at room temperature); 1 teaspoon vanilla extract; 1½ cups sweetened shredded coconut (desiccated coconut, plus extra for sprinkling (150g)); 2 ½ cups all-purpose flour (300g); 1 teaspoon baking soda; ½ teaspoon salt; ¾ cup pecans (chopped (120g))

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These Pecan Coconut Cookies are soft, chewy, and packed with flavor from the crunchy pecans and shredded coconut. They are easy to make in just 20 minutes with a few simple ingredients.

A stack of pecan coconut cookies on a wooden table.

You probably already have most of the ingredients for these pecan coconut cookies in your kitchen.

That’s part of what makes them such a reliable favorite. The other part? The taste.

These cookies are buttery, chewy, and full of texture from shredded coconut and chopped pecans.

They’re the kind of treat that feels familiar but still special.

I’ve made a lot of cookies over the years, but this is one I come back to when I want something easy, crowd-pleasing, and just a little nostalgic.

The dough comes together quickly, no chilling required, and bakes into soft, golden cookies with crispy edges and tender centers.

They’re sweet, but not over the top. A little nutty, a little toasty, and perfect with coffee, tea, or honestly, straight off the tray.

If you like cookies with a bit of chew, a bit of crunch, and a lot of flavor, this one’s for you.

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Why You Should Make This Recipe
Ingredients
Instructions
Variations
More Sweet Recipes
Recipe Tips
Storage, Freezing, and Make Ahead Advice
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💬 Comments

Looking down at rows of pecan coconut cookies on a wooden table.

Why You Should Make This Recipe

The combination of nutty pecans and sweet coconut is a match made in heaven, and the buttery cookie base just adds to the flavor.
This recipe is pretty straightforward and doesn't require any fancy equipment or ingredients. You can whip up a batch of these cookies in just 20 minutes, even if you're not an experienced baker.
Pecan coconut cookies are perfect for snacking on throughout the day. They're not too heavy or overly sweet, so you can enjoy them as a midday treat or an after-dinner dessert.
If you're feeling creative, you can easily customize this recipe to suit your tastes. Add in some chocolate chips or dried cranberries, swap out the pecans for almonds - the possibilities are endless!
These cookies are always a hit at potlucks, bake sales, and family gatherings. Make a big batch and share them with your loved ones - they'll thank you for it!

Ingredients

Pecans. Chop them roughly so you get a variety of sizes. Toast them for more flavor, if you have time.
Unsalted Butter. This gives richness and structure. Room temperature is key for proper mixing. If using salted butter, reduce the added salt slightly.
Granulated Sugar. Helps the cookies spread and crisp slightly at the edges.
Light Brown Sugar. Adds moisture and a hint of molasses flavor. You can use dark brown sugar if you want a deeper caramel note.
Eggs. These bind everything and help with the chewy texture. Room temperature eggs incorporate better into the dough.
Vanilla Extract. Rounds out the sweetness and complements the coconut.
Sweetened Shredded Coconut. Adds chewiness and moisture. If you only have unsweetened, add a tablespoon of extra sugar.
All-Purpose Flour. Standard structure. Don’t pack the flour; spoon and level it for accuracy.
Baking Soda. Helps with spreading and softness.
Salt. Brings out the flavors.

See the recipe card for the full method and quantities.

Close up of a pecan coconut cookie with a bite out.

Instructions

If you're wondering how to make this pecan coconut cookies recipe, don't worry, it's easy!

Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.

Preheat your oven to 350°F / 175°C and line two cookie sheets with baking parchment paper.

In a stand mixer or with an electric mixer, beat the butter and both sugars until light and fluffy.

Then add the eggs and vanilla and beat again for a few minutes until it gets thick and fluffy. You’ll need to scrape the sides of the bowl down a few times.

Stir the coconut, flour, baking soda, and salt into the butter mixture, then gently fold in the pecans.

Drop balls of dough (about 1 tablespoon or a small cookie scoop) onto the prepared cookie sheets, spaced 2 inches apart, and press them down slightly.

Mixing the pecans into the cookie dough.

Bake for 8-10 minutes or until the edges just begin to turn golden.

Sprinkle the warm cookies with a little shredded coconut (optional) and let them cool on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely.

Variations

Use walnuts instead of pecans.
Add ½ cup dark chocolate chips.
Mix in a teaspoon of cinnamon or cardamom.
Use toasted coconut for more texture.
Add dried cherries or cranberries.
Swap out half the flour for whole wheat flour.
Drizzle the cooled cookies with melted white chocolate.
Add orange zest for a citrusy twist.
Replace vanilla with almond extract for a stronger nut flavor.
Make them into bars instead of drop cookies.

More Sweet Recipes

Recipe Tips

Don't overbake your cookies! If you want your pecan coconut cookies to be nice and chewy, just bake them until the edges just start to turn golden and the centre is set.

For best results, use room temperature butter and eggs.

Storage, Freezing, and Make Ahead Advice

Storage:
Keep cooled cookies in an airtight container at room temperature for up to 5 days. I like to layer them with parchment paper to avoid sticking.

Freezing Dough:
Scoop dough onto a baking sheet and freeze. Once firm, store in a zip bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the time.

Freezing Baked Cookies:
Let them cool completely. Freeze in a single layer, then transfer to a container or bag. They thaw quickly and taste just as good.

Make Ahead:
You can make the dough 1–2 days in advance and keep it covered in the fridge. Let it soften slightly before scooping.

Pecan coconut cookies cooling on a wire rack.

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