Coconut pecan cookies are a quick and easy NO CHILL cookie recipe. They are thick and chewy thanks to an extra egg yolk and taste a lot like pecan pie!
Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Do you associate pecans with the fall and holiday season? Pecan pie is my family's favorite {and we really love this coconut pecan tart too!}, but most of the time we are craving cookies and not pie. Enter these easy coconut pecan cookies.
Another cookie perfect for busy bakers; while this recipe needs room temperature ingredients it doesn't need any chill time, just like my crispy coconut cookies. My testers loved the combination of sweet and buttery pecans with sweet and chewy coconut {and one tester told me she found the cookie dough extremely addicting!}.
why you'll love this easy recipe
- Amazing taste ~ soft cookies stuffed with toasted pecans and sweet coconut.
- Texture ~ the best thick and chewy pecan cookies.
- No chill ~ these coconut pecan cookies go straight into the oven after mixing.
🛒 ingredient notes and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- All-purpose flour ~ a kitchen scale is the best way to measure your flour. If you don't have a scale, use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
- Baking soda ~ helps the cookies bake up thick, soft and chewy.
- Cornstarch ~ brings softness to the coconut and pecan cookies.
- Kosher salt ~ helps to balance the cookies. If you only have table salt, start with half the amount.
- Unsalted butter ~ the butter should be room temperature, which is colder than you think! 65°F is the temperature you should be aiming for. I use my Thermapen to quickly check the butter temperature.
- Brown sugar ~ I prefer dark brown sugar, but light brown also works. Brown sugar should be packed into the measuring cup.
- Eggs ~ one large egg, plus one large egg yolk are needed. I pull these out when I pull out the butter. Save the white to make a batch of meringue cookies.
- Vanilla ~ pure vanilla extract is my favorite.
- Pecans ~ use raw pecan halves. I like to buy mine at Trader Joe's.
- Coconut ~ A sweetened flake coconut is what I use. For a more depth of coconut flavor, you can use toasted coconut. See my white chocolate coconut cookies if you need help with how to make toasted coconut.
- Flaky sea salt ~ {optional} for sprinkling over the baked cookies. I seriously don't know why we haven't been doing this to our cookies all along! The flaky sea salt is a perfect finishing touch.
👩🏻🍳how to make chewy coconut and pecan cookies
Start by preheating the oven and preparing two baking pans with parchment paper or silicone baking mats.
Then cream butter, kosher salt, brown sugar and baking soda on medium high with a stand mixer fitted with the paddle attachment, or a hand mixer, until light and fluffy.
Scrape down your bowl and add the large egg, egg yolk and vanilla. Mix until well combined. Scrape the bowl again.
With the mixer on low, add the flour in two additions; add the cornstarch with the first addition and blend until just a little flour is still showing.
Fold in the chopped pecans and coconut flakes with a spatula.
Using a cookie scoop {I use a size 30 scoop}, portion the cookies and place on the prepared baking sheets, spacing about 2 inches apart. Top with a few extra pieces of pecans, if desired.
Bake until edges are lightly browned and set. They will look slightly underdone in the centers. If desired, sprinkle with flaky sea salt. If the cookies are puffier then you would like use a flat bottomed glass or your clean hand to lightly press them down when they are hot out of the oven {use caution because they will be hot}. Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.
🍪 tips for the best cookies
- Follow the recipe ~ I develop recipes and test them multiple times, making lots of mistakes along the way. Once I am happy with a recipe, I test it a few more times to make sure it is consistent. Even one small change by you can change the outcome.
- Measure your ingredients accurately. I know I'm a broken record, but using a kitchen scale will ensure you have the right amounts of ingredients. Measuring cups are the normal for baking in America, but I urge you to give weighing your ingredients a try. Once you get used to it, you'll never go back! And it means less dishes to wash!!
- Use a cookie scoop {a size 30 scoop is my favorite} for uniform cookies.
- Bake on lighter colored baking pans {these USA Pans are my favorite} as the coconut pecan cookies will bake more gently, which equals a softer cookie.
- Hold some extra pecan pieces aside to press on top of the cookies prior to baking to give them that bakery style look.
- Use real butter, not margarine for the best tasting cookies.
- Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
- Don't over bake the cookies! In my opinion, this is the number one reason home baker's cookies don't come out like bakery cookies. You want to remove the cookies from the oven when the edges are set and the middle is still a little soft.
variation ideas
Cowboy cookies ~ add up to a ½ cup of chocolate chips with the toasted pecans and coconut.
Chocolate ~ use white chocolate, milk chocolate or dark chocolate chips; add up to ½ cup to the cookie dough.
Butterscotch ~ add up to ½ cup butterscotch chips.
Toffee ~ toffee baking bits {we use these in my wildly popular espresso brown butter toffee cookies}; again add up to ½ cup.
Oatmeal ~ use my oatmeal coconut cookies recipe, but use pecans instead of chocolate chips.
Maple ~ make my maple pecan cookies.
💬 frequently asked questions
Too much sugar and too little flour can cause flat cookies. This is why I am a broken record about weighing your ingredients.
Your butter could also be too soft. To test for room temperature butter, your finger should make an indent without sinking or sliding down into the butter. The butter should not be warm to the touch or shiny or greasy. Room temperature butter is about 65°F and can be checked with a thermometer.
Yes! I use my hand mixer to make them all the time.
how to store
Baked coconut pecan cookies can be stored in an airtight container at room temperature for 3-5 days.
You can also freeze the baked cookies once they have completely cooled. This is by far my favorite way to store cookies! The chewy cookies can go in a zip top bag or an airtight container; they will stay fresh in the freezer for up to 3 months {often longer}.
The cookie dough balls can also be frozen and baked off when you are craving a cookie or two.
Once you have scooped the cookie dough into balls, chill them until firm. Then place in an airtight container or zip-top bag and place in the freezer. When ready to bake the cookies, place the dough balls on a baking sheet while the oven preheats then bake as directed. I check them at the same time interval, but they may end up needing a minute or two more to bake.
more easy no chill cookie recipes
- Tiramisu Cookies
- Chocolate Sprinkle Cookies
- White Chocolate Raspberry Cookies
- Chocolate Shortbread
- Brownie Crinkle Cookies
- Egg Free Chocolate Chip Cookies
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Coconut Pecan Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Coconut Pecan Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- ¾ cup unsalted butter room temperature 170g
- ½ teaspoon kosher salt
- 1 cup dark brown sugar* firmly packed 200g
- 1 teaspoon baking soda
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour 250g
- 2 teaspoons cornstarch
- 1 ⅓ cups pecans toasted 125g, save a little aside for topping the cookies
- 1 cup sweetened coconut flakes firmly packed 125g
- Flaky sea salt if desired
Instructions
- Preheat oven to 350°F and prepare baking sheets with parchment paper or silicone baking mats.
- On another parchment or foil lined baking sheet, toast the pecans at 350°F for 5 minutes. Set aside to cool, then chop into bite size pieces.
- Cream butter (¾ cup/170g), kosher salt (½ teaspoon), brown sugar (1 cup/200g) and baking soda (1 teaspoon) on medium high (speed 6 on a KitchenAid) with a stand mixer fitted with the paddle attachment, or a hand mixer, until light and fluffy. About 3 minutes.
- Scrape down your bowl and add the large egg, egg yolk and vanilla (2 teaspoons). Mix until well combined on medium (speed 4 on a KitchenAid) for about 1 minute. Scrape the bowl again.
- With the mixer on low, add the flour (2 cups/250g) in two additions; add the cornstarch (2 teaspoons) with the first addition and blend until just a little flour is still showing.
- Fold in the chopped pecans (125g) and coconut flakes (125g) with a spatula. Using a cookie scoop (approximately 2 tablespoons of dough), portion the cookies and place on prepared baking pans, spacing about 2 inches apart. Top with a few extra pieces of pecans, if desired.
- Bake 11-14 minutes, until edges are lightly browned and set. They will look slightly underdone in the centers. If desired, sprinkle with flaky sea salt. If the cookies are puffier then you would like use a flat bottomed glass or your clean hand to lightly press them down when they are hot out of the oven {use caution because they will be hot}.
- Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Jill says
The coconut and pecan combination is delicious and I loved the no chill time!
Ben | Havocinthekitchen says
Pecan and coconut are one of my favourite combinations - so nutty and chewy together. The cookies look truly incredible and delicious; terrific crumbly and moist texture!
Tasia says
Thank you Ben! I agree that the nutty pecans and sweet chewy coconut make a fabulous combo!
Kathleen says
Baked these yesterday to send to my boys. Oh my, they are so good and chewy and just the best!
Tasia says
You're the best Kathleen! So happy to hear you loved them.
Michelle says
What a delicious combination of coconut and nutty pecans in these cookies!
Tasia says
Thank you Michelle, it truly is a delicious cookie!
Cathy Hutto says
This recipe is perfection! I made smaller cookies and increased the oven temp to 375F. Baked for 10 minutes. Rave reviews! Made a second batch today and drizzled with melted chocolate! WOW!
Tasia Harper says
Hi Cathy, thank you for making these coconut pecan cookies and coming back to leave a review. I'm happy to hear they were so loved, the drizzle of chocolate sounds incredible!