Are you looking for a delightful cookie recipe that combines the chewy texture of coconut with the rich, nutty flavor of pecans? Try this delicious coconut pecan cookie recipe!
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These chewy coconut pecan cookies are the perfect treat for any occasion. They are packed with flavor and simple ingredients. They also pair well with a hot cup of coffee or a glass of milk. In this blog post, I'll walk you through this easy recipe. Read on!
Ingredients you will need
- Unsalted butter
- All-purpose flour: You can use wheat flour instead if you want a healthier version of the cookies.
- Kosher salt
- Organic coconut sugar: Coconut sugar has that sweet taste with a mild caramel-like flavor.
- Baking soda: Baking soda is a leavening agent that helps the dough rise and make the cookie light and fluffy.
- Eggs
- Coconut milk: I love the subtle coconut flavor coconut milk has! Feel free to use regular milk or your favorite milk.
- Cornstarch: Cornstarch softens the texture of the cookie and helps create a crumblier texture.
- Chopped pecans: Pecan's nutty flavor complements the sweetness of the cookie. Don't forget to prepare additional pieces for garnishes later.
- Sweetened shredded coconut flakes: Coconut flakes add a chewy texture and extra coconut flavor to the cookies.
Step-by-step baking instructions
Prepare your ingredients: Before starting, make sure all your butter is at room temperature. This ensures everything combines smoothly and your cookies bake evenly. Preheat your oven to 350°F and line the baking sheets with parchment paper.
Mix dry ingredients: In a small bowl, combine flour, salt, coconut sugar, and baking soda. Set aside.
Cream butter, eggs, and sugars: In a large bowl, use an electric mixer or stand mixer to cream the unsalted butter, eggs, and coconut sugar until light and fluffy. Beat until well combined. This should take about 2-3 minutes. Scrape down the sides of the bowl as needed.
Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing at low speed until combined. Be careful not to overmix, as too much flour can lead to dry cookies.
Add coconut and pecans: Finally, fold the sweetened shredded coconut flakes and chopped pecans in and mix well.
Scoop the dough: Use a cookie scoop or tablespoon to form cookie dough balls and place them on the prepared large baking sheet, spacing them about 2 inches apart.
Bake the cookies: Bake the cookies in the oven for 10-15 minutes or until the edges are golden brown and the centers are still slightly soft. Press a couple of pecans on each cookie at the 10-minute mark for garnish. For a chewy center, do not overbake.
Cool and enjoy: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Pro tips for the best coconut pecan cookies
Here are some pro tips for making the best coconut pecan cookies:
- Toast the pecans: Lightly toasting the pecans before adding them to the dough enhances their flavor. To do so, simply spread them on a baking sheet and toast in the oven at 350°F for 5-7 minutes.
- Chill the dough: While I did not, refrigerating the cookie dough for at least 15 minutes before baking will help the cookies maintain their shape without spreading too much and give them a chewier texture.
- Don't overmix: When combining wet and dry ingredients, mix just until combined.
- Underbake slightly: Take the cookies out of the oven when the edges are golden but the center still looks slightly underdone. They’ll continue to bake on the baking sheet, resulting in soft, chewy centers.
Variations of coconut pecan cookies
Here are some fun and delicious variations of coconut pecan cookies you can try:
Chocolate chip coconut pecan cookies: Mix half a cup of chocolate chips (or dark chocolate chips or white chocolate chips) into your cookie dough for some chocolate chip pecan cookies with coconut.
Oatmeal coconut pecan cookies: Add half a cup of rolled oats to the dough to create a chewier texture. Adjust the flour as needed to achieve the desired consistency.
Gluten-free coconut pecan cookies: Substitute all-purpose flour with a gluten-free flour blend.
Vegan coconut pecan cookies: Replace the butter with vegan margarine or coconut oil, and use a flax egg (vegan egg substitute) as an egg substitute. Make sure all ingredients are vegan-friendly.
Remember to adjust baking times and temperatures when experimenting with variations, and always test a small batch first to perfect your recipe.:)
Storing and reheating your coconut pecan cookies
Here’s how to store and reheat coconut pecan cookies to keep them fresh and delicious:
Once cooled, store your chewy pecan coconut cookies in an airtight container to keep them fresh. They can last up to a week at room temperature for up to 5 days, making them a perfect make-ahead treat. If you want them to last longer, refrigerate the cookies in an airtight container for up to 10 days. For longer storage, freeze the cookies in an airtight container or freezer bag for up to 3 months.
For the room-temperature cookies, warm them in the oven at 300°F for about 5 minutes. Alternatively, microwave for 10-15 seconds for a quick warm-up. For the frozen cookies, thaw them at room temperature for about 30 minutes before you reheat them for fresh cookies anytime. (same way you reheat the room temperature cookies)
Final thoughts
These chewy coconut pecan cookies are a delicious combination of textures and flavors. They are a must-try dessert with the sweet chewiness of coconut flakes and nutty pecans! Feel free to adapt this recipe; the best coconut pecan cookies are just a bake away! Happy baking!
The Best Coconut Pecan Cookies (Nutty And Chewy)
Ingredients
- 1 cup unsalted butter
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 1 cup organic coconut sugar
- 1 teaspoon baking soda
- 2 eggs
- 2 teaspoons coconut milk
- 2 teaspoons cornstarch
- 1.5 cups chopped pecans additional for garnish
- 1 cup sweetened shredded coconut flakes
Instructions
- Prepare your ingredients: Before starting, make sure all your butter is at room temperature. This ensures everything combines smoothly and your cookies bake evenly. Preheat your oven to 350°F and line the baking sheets with parchment paper.
- Mix dry ingredients: In a small bowl, combine flour, salt, coconut sugar, and baking soda. Set aside.
- Cream butter, eggs, and sugars: In a large bowl, use an electric mixer or stand mixer to cream the unsalted butter, eggs, and coconut sugar until light and fluffy. Beat until well combined. This should take about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing at low speed until combined. Be careful not to overmix, as too much flour can lead to dry cookies.
- Add coconut and pecans: Finally, fold the sweetened shredded coconut flakes and chopped pecans in and mix well.
- Scoop the dough: Use a cookie scoop or tablespoon to form cookie dough balls and place them on the prepared large baking sheet, spacing them about 2 inches apart.
- Bake the cookies: Bake the cookies in the oven for 10-15 minutes or until the edges are golden brown and the centers are still slightly soft. Press a couple of pecans on each cookie at the 10-minute mark for garnish. For a chewy center, do not overbake.
- Cool and enjoy: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
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