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.

Are you ready to sink your teeth into some deliciously chewy, nutty, and coconutty cookies? If so, you're in for a real treat today because I've got a recipe for some scrumptious Pecan Coconut Cookies that will knock your socks off!
These cookies are the perfect combination of crunchy pecans, sweet shredded coconut, and buttery goodness.
They're easy to make, and they're a perfect snack to enjoy with a hot cup of tea or coffee or a glass of cold milk.
If you love cookies, you'll also be sure to love these other cookie recipes.
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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 - unsalted pecans add a great flavor and texture to these cookies.
- Sweetened shredded coconut - also called desiccated coconut.
- All purpose flour
- Butter - you'll need 2 sticks of unsalted butter at room temperature for this cookie recipe.
- Sugar - you'll need both white sugar and brown sugar, for the best taste and chewiness.
- Egg - at room temperature.
- Baking soda - to give a little 'lift' to the cookies.
- Vanilla - for flavor. I use pure vanilla extract.
- Salt - to balance the flavors.
See the recipe card for the full method and quantities.
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.
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
- Swap the pecans for another type of nut, such as almonds, walnuts, pistachios, or hazelnuts.
- For a stronger flavor, also add ½ teaspoon of coconut extract.
- Add ½ cup of chocolate chips, white chocolate chips, or butterscotch chips.
- For a fun party look, mix in some funfetti sprinkles.
- Try adding a coconut drizzle - mix powdered confectioner's sugar with a little water and coconut extract, then drizzle over the cooled cookies.
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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.
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📖 Recipe
Pecan Coconut Cookies
Equipment
- Cookie sheets
- Stand mixer or electric mixer
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))
Instructions
- 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.
- 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.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Kathryn
These pecan cookies are so delicious and I love the crunch from the pecans and the coconut flavor! Will make again soon 🙂
Shadi Hasanzadenemati
Thank you so much! The flavors are perfect!
Sharon
These turned out just like one of my favorite cookies, pecan sandies, but got an amazing tropical upgrade with the coconut.
Nikki
What a marvelous flavor combination in these soft, chewy and delicious cookies. They were definitely a big hit in my household.
Carrie Robinson
The pecans and coconut were such a great flavor combination for a cookie! 🙂