Coconut Pecan Cookies Sweet has been my go-to dessert for years, bringing instant smiles and a taste of tropical bliss to any occasion. I remember my first batch – the kitchen filled with the warm, inviting aroma of toasted coconut and buttery pecans, promising something truly special. These aren’t just cookies; they’re a little bite of happiness, a delightful escape that feels both indulgent and comforting. If you’re looking for a simple way to impress, these easy coconut pecan cookies are your answer. They’re a fantastic alternative to traditional chocolate chip, offering a unique texture and flavor profile that’s utterly irresistible. Get ready for the best homemade coconut pecan cookies you’ve ever tasted. Let’s get cooking!
Why You’ll Love These Sweet Coconut Pecan Cookies
Get ready to fall in love with these cookies! They strike the perfect balance of sweet, nutty, and tropical flavors.
- Incredible taste sensation with the delightful combination of sweet coconut and crunchy pecans.
- Super quick prep time means you can whip up a batch of these moist coconut pecan cookies in under 30 minutes.
- A healthier treat option with wholesome ingredients like nuts and coconut.
- Budget-friendly ingredients make this a wonderfully economical dessert choice.
- A guaranteed hit with the whole family, from kids to grandparents.
- This truly is a delicious sweet coconut pecan cookie recipe that will become a staple.
- They offer a satisfying chewiness that’s simply irresistible.
- Perfect for bake sales, potlucks, or just a cozy afternoon treat.
Coconut Pecan Cookie Ingredients Sweet
Gathering the right components is key to achieving that perfect flavor and texture. For this coconut pecan cookie recipe, you’ll need these essentials:
- ½ cup (113 g) unsalted butter – softened to room temperature for a smooth, buttery coconut pecan cookie recipe base.
- 1½ cup (180 g) all purpose flour – provides the structure for our cookies.
- ½ teaspoon baking soda – our leavening agent for a slight lift.
- ½ teaspoon salt – balances the sweetness and enhances flavor.
- ½ cup (100 g) light brown sugar – this is crucial for that classic sweet, moist, and slightly caramel flavor in coconut pecan cookies with brown sugar.
- ½ cup (100 g) granulated sugar – adds extra sweetness and helps with crisp edges.
- 1 teaspoon vanilla extract – for that warm, comforting aroma and taste.
- 1 large egg, room temperature – helps bind everything together and adds richness.
- ½ cup (60 g) shredded coconut – for that delightful tropical chewiness.
- ½ cup (46 g) toasted pecans, roughly chopped – adds a wonderful nutty crunch and depth of flavor.
How to Bake Sweet Coconut Pecan Cookies
- Step 1: Start by melting the butter in a small bowl. Once melted, pop it into the fridge to cool for about 15 minutes. This chilling step is important for achieving the right cookie texture.
- Step 2: While the butter chills, grab another bowl and whisk together your dry ingredients: the all-purpose flour, baking soda, and salt. Make sure they’re thoroughly combined for even distribution.
- Step 3: In a larger mixing bowl, combine the cooled melted butter with the light brown sugar and granulated sugar. Whisk these together until the mixture is smooth and everything looks well incorporated. The brown sugar is key to that wonderful sweetness!
- Step 4: Now, whisk in the room temperature egg and the vanilla extract until the batter is smooth and creamy. This is where that classic cookie aroma starts to fill the air.
- Step 5: Gently add the dry ingredients mixture into the wet ingredients. Stir them together until they are just combined. Be careful not to overmix; we want tender cookies!
- Step 6: Gently fold in the shredded coconut and the roughly chopped toasted pecans. Make sure they’re evenly distributed throughout the dough for that perfect bite every time.
- Step 7: Cover the cookie dough and refrigerate it for at least 30 minutes. This chilling time helps the dough firm up, which is essential for preventing the cookies from spreading too much and helps create those delightful chewy coconut pecan cookies.
- Step 8: While the dough chills, preheat your oven to 375°F (190°C). It’s best to let it preheat for a good 20-30 minutes to ensure it reaches the correct temperature evenly.
- Step 9: Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Step 10: Using a medium cookie scoop (about 2 tablespoons), portion the chilled dough into balls. Place them onto the prepared baking sheet, leaving about 3 inches between each one to allow for spreading.
- Step 11: Bake for 9 to 11 minutes, or until the edges of the cookies look set and are a beautiful light golden brown. You’re aiming for that perfect balance that leads to soft baked coconut pecan cookies.
- Step 12: For perfectly round cookies, you can gently reshape them right after they come out of the oven. Use a biscuit cutter or a round cookie cutter that’s slightly wider than the cookie. Place the cutter over the cookie and gently nudge the edges back into a round shape.
- Step 13: Let the wonderful chewy coconut pecan cookies cool on the baking sheet for about 5 minutes. This allows them to set up properly before moving.
- Step 14: Finally, transfer them to a wire cooling rack to cool completely to room temperature. Enjoy these delectable treats!
Pro Tips for the Best Sweet Coconut Pecan Cookies
Want to elevate your cookie game? Here are my top secrets for achieving bakery-worthy results every time.
- Always toast your pecans! It brings out their nutty flavor and adds a wonderful depth that makes these sweet nutty coconut cookies truly shine.
- Don’t skip the chilling step! Chilling the dough for at least 30 minutes is crucial for preventing the cookies from spreading too much, ensuring you get those perfectly shaped, chewy cookies.
- Use room temperature ingredients, especially the egg. This helps everything emulsify properly for a smoother, more consistent dough.
- Bake until the edges are just golden brown. Overbaking can lead to dry cookies, and we want that delightful chewiness.
What’s the secret to perfect sweet coconut pecan cookies?
The magic lies in the combination of brown sugar and slightly chilled, melted butter. This creates a richer, chewier base, which is key to what makes coconut pecan cookies sweet and delightfully tender.
Can I make these sweet coconut pecan cookies ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance and store it, covered, in the refrigerator. This makes baking them fresh whenever you crave them super convenient. For more baking inspiration, check out our recipes.
How do I avoid common mistakes with homemade coconut pecan cookies?
Avoid overmixing the dough once the flour is added to keep them tender. Also, ensure your oven is fully preheated to the correct temperature for even baking and to prevent excessive spreading. For more tips on baking, you might find resources on ingredient properties helpful.
Best Ways to Serve Sweet Coconut Pecan Cookies
These delightful cookies are fantastic on their own, but they also pair beautifully with a variety of treats. For a truly satisfying experience, try serving these sweet nutty coconut cookies with a cold glass of milk or a warm cup of coffee. They also make a wonderful addition to a dessert platter, especially when served alongside fresh fruit like pineapple or mango, leaning into that tropical coconut pecan cookie recipe vibe. You could even crumble them over a bowl of vanilla ice cream for an extra special treat. They’re perfect for afternoon tea or as a sweet ending to any meal! If you’re looking for other delicious desserts, consider our fried meatballs Romanian chiftele or chicken meatballs lemon orzo.
Nutrition Facts for Sweet Coconut Pecan Cookies
Here’s a breakdown of the nutritional information for these delightful cookies, per serving (which is approximately one cookie).
- Calories: 150
- Fat: 7 g
- Saturated Fat: 4 g
- Protein: 2 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Sugar: 8 g
- Sodium: 100 mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutritional data, consult resources like the USDA FoodData Central.
How to Store and Reheat Sweet Coconut Pecan Cookies
Once your sweet coconut pecan cookies have cooled completely, proper storage is key to maintaining their delicious texture and flavor. I like to let them rest on a wire rack until they are no longer warm to the touch. Then, I transfer them to an airtight container. Stored this way at room temperature, they’ll stay fresh for about 3 to 4 days. For longer storage, you can freeze them. Wrap individual cookies tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months. To reheat, simply place frozen cookies on a baking sheet and warm them in a 300°F (150°C) oven for about 5-7 minutes, or until warmed through. This is my favorite way to enjoy that just-baked taste!
Frequently Asked Questions About Sweet Coconut Pecan Cookies
What makes these sweet coconut pecan cookies so good?
The secret lies in the balance of ingredients: the brown sugar provides moisture and a caramel-like sweetness, while toasted pecans add a rich, nutty depth. This combination, along with the shredded coconut, creates that irresistible flavor profile that makes them some of the best sweet pecan coconut cookies you’ll ever try.
Can I make these sweet coconut pecan cookies dairy-free?
Yes! You can easily make these simple sweet coconut pecan cookies dairy-free by substituting the butter with a dairy-free butter alternative. Ensure your shredded coconut is also unsweetened and free from dairy additives for the best results.
How do I get perfectly chewy coconut pecan cookies?
To achieve that perfect chewy texture, be sure not to overbake them! Bake just until the edges are lightly golden brown and the centers still look slightly soft. Chilling the dough also helps prevent them from spreading too much, contributing to a chewier cookie.
Are these sweet coconut pecan cookies good for gifting?
Absolutely! These cookies are a wonderful homemade gift. Once completely cooled, store them in a festive tin or a decorative airtight container. They hold up well for a few days, making them a perfect treat to share with friends and family. You can find more gifting ideas on our about me page.
Variations of Sweet Coconut Pecan Cookies You Can Try
Once you’ve mastered the basic recipe, why not explore some fun twists? These coconut and pecan cookie variations add new dimensions of flavor and texture. For a healthier option, try a gluten-free version by swapping the all-purpose flour for a good quality gluten-free blend. You could also add a touch of cinnamon or nutmeg to the dough for a warmer spice profile, making them perfect as sweet holiday coconut pecan cookies. Another delightful idea is to drizzle them with a simple lemon glaze or a thin layer of white chocolate after they’ve cooled for a touch of elegance and extra sweetness, creating glazed coconut pecan cookies sweet. Don’t be afraid to experiment and find your favorite way to enjoy these versatile treats! For more chicken-based recipes, explore our teriyaki chicken sheet pan supper.
PrintSweet Coconut Pecan Cookies: 12 Irresistible Bites
Delicious and chewy coconut pecan cookies, perfect for a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 56 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ½ cup (113 g) unsalted butter
- 1½ cup (180 g) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- ½ cup (46 g) toasted pecans, roughly chopped
- ½ cup (60 g) shredded coconut
Instructions
- Melt the unsalted butter in a small bowl and cool in the fridge for about 15 minutes.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- In a large mixing bowl, whisk the cooled melted butter, light brown sugar, and granulated sugar until smooth and well combined.
- Whisk in the egg and vanilla extract until smooth and well combined.
- Stir the dry ingredients into the wet ingredients until just combined.
- Gently fold in the shredded coconut and toasted pecans until well combined.
- Cover the cookie dough and transfer to the fridge to chill for 30 minutes while the oven preheats.
- Preheat the oven to 375°F (190°C) for about 20 – 30 minutes before baking the cookies.
- Line a large baking sheet with parchment paper.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the coconut and pecan cookie dough into balls and place onto the lined baking sheet about 3 inches (8 cm) apart.
- Bake at 375°F (190°C) for 9 – 11 minutes or until the edges of the cookies are set and are a light golden brown.
- Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies so the edges of the cookie are inside the cookie/biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- Cool the chewy pecan coconut cookies on the baking sheet for 5 minutes.
- Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
- Make sure to use room temperature ingredients for better blending.
- Toasting the pecans enhances their flavor.
- Store cookies in an airtight container for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
