These chewy coconut pecan cookies are stuffed with chopped pecans & shredded sweetened coconut. They're incredibly chunky and gooey, plus the dough doesn't even need to be chilled! Be sure to bake a batch soon (they only take 30 minutes!), along with more of my easy no-chill cookies!
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These soft and chewy coconut pecan cookies are seriously one of my favorite cookies ever! The pecans add a crunchy texture and delicious nutty flavor, while the coconut adds a chewy texture and tropical flavor.
And while these cookies are happily devoured year-round, I love to add ground cinnamon so the flavor is a little reminiscent of Thanksgiving pecan pie. 😉
This was inspired by my healthy cowboy cookies and chewy almond butter oatmeal cookies along with my other coconut cookies like Kokosmakronen. And these cookies taste especially delicious when dunked in a tall, cold glass of milk (or homemade oat milk if you're lactose sensitive like me.)
Growing up in Germany, we enjoyed nut cookies all the time like Nussecken and Mandelhörnchen. That's because almond flour is a common baking ingredient in German baking, along with chopped nuts.
Pro Tip: I tested this coconut pecan cookies recipe several times, by chilling the dough in the fridge and by baking them right away. I found that taking the extra time to chill the dough didn't affect the cookies much, and the texture is perfectly gooey and chewy without chilling them.
Ingredients and Notes
- Flour - All purpose flour works best for these cookies. Bread flour would make them more dense and crispy around the edges, while cake flour would make them spread too much in the oven.
- Baking soda - Only baking soda is used in these cookies to make them chunky and chewy. Adding baking powder would make them more cakey.
- Salt - Use fine sea salt or non-iodized table salt for the best flavor; don't use kosher salt.
- Ground cinnamon - You can add other baking spices too, like ground nutmeg and allspice.
- Unsalted butter - If you're using salted butter, reduce the amount of added salt.
- Granulated sugar - Helps whip air into the butter.
- Dark brown sugar - You could substitute light brown sugar, but your cookies won't have quite as strong of a caramel flavor.
- Eggs - Binds the dough together and adds flavor.
- Vanilla extract - Feel free to substitute almond extract for a more nutty flavor.
- Chopped pecans - Either toasted pecans or raw pecans work well. Just don't use salted pecans, because then your cookies will taste too salty.
- Shredded coconut - I recommend using sweetened shredded coconut, to add the right amount of moisture and sweetness.
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. In a large bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
2. In a separate bowl, cream the softened butter, granulated sugar, and brown sugar.
3. Beat the eggs and vanilla extract into the butter.
5. Fold the chopped pecans and the shredded sweetened coconut into the cookie dough.
7. Bake for 10 to 12 minutes at 350°F, until they are golden brown.
4. Add the dry ingredients to the wet ingredients.
6. Shape the dough into balls. Place them on a baking sheet lined with parchment paper.
8. Allow them to cool and firm up for a few minutes, then enjoy!!
Carissa's Kitchen Tip
For a pro bakery look, gently press extra pieces of chopped pecans into the tops of your cookie dough balls just before baking them.
Recipe Tips
- Don’t overbake. In my opinion, these cookies taste best when they're slightly underbaked for a gooey, chewy center. Take them out of the oven once you see the bottom edges turn golden brown.
- Use room temperature eggs and butter. If your butter or eggs are cold, they won't incorporate into your dough properly, and the texture & flavor of your coconut pecan cookies will be way off.
Variations
- Fold chocolate chips or chopped chocolate into the cookie batter to make coconut chocolate chip pecan cookies.
- You can substitute walnuts instead of pecans for a similar texture. Or sub your favorite nuts like pistachios, cashews, or peanuts.
Storage
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Freezer: Freeze baked cookies for up to 3 months in an airtight container or freezer-safe bag. Thaw them at room temperature, and reheat them in the microwave for 10 to 15 seconds for warm, soft cookies.
- Make ahead: Mix the cookie dough then store it in the fridge for up to 3 days in advance. Or make dough balls, flash freeze them for a couple hours on a baking sheet, then transfer them to a freezer-safe bag and keep them frozen for up to 3 months.
You can bake them from frozen by adding a couple extra minutes as needed to the baking time.
Frequently Asked Questions
What's the difference between sweetened versus unsweetened coconut?
Sweetened coconut has sugar added, which makes it softer and more moist, perfect for folding into cookie dough.
Unsweetened coconut has no added sugar and it's drier, so it's better for making German macaroons.
What's the difference between shredded coconut and coconut flakes?
Shredded coconut is made of fine, short strands of mature coconut, so it incorporates easily into batters and doughs.
Coconut flakes are larger, thicker pieces of mature coconut. They're better for adding onto smoothie bowls or even savory dishes like curry.
Related Recipes
Looking for more easy no-chill cookie recipes like these pecan coconut cookies? Try these!
Coconut Pecan Cookies
Equipment
- measuring cups and spoons
- mixing bowls
- whisk
- Large Spoon or Spatula
Ingredients
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened to room temperature (1 stick)
- ¼ cup granulated sugar
- ¾ cup dark brown sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
- In a separate large mixing bowl, beat the softened butter with the granulated sugar and brown sugar with a stand mixer or a hand mixer. Continue beating until it is creamy and well combined.
- Add the eggs and vanilla extract to the butter, and beat until the eggs are fully mixed in.
- Add the dry ingredients to the wet ingredients. Mix the dough with a large spoon or spatula just until there is no visible dry flour.
- Fold in the chopped pecans and shredded coconut into the dough.
- Use a large cookie scoop or your hands to shape the cookie dough into balls that are about 2 inches in diameter. Place them on the baking sheet spread out at least 2 inches apart.
- Bake for 10 to 12 minutes, just until they start to turn golden around the edges. Allow them to cool and firm up for a few minutes, then enjoy!!
Notes
- In my opinion, these cookies taste best when they're slightly underbaked for a gooey, chewy center. To avoid overbaking them, remove them from the oven when they start to turn golden brown around the bottom edges.
- Use room temperature eggs and butter.
- You can use either raw or roasted pecans.
- Don't use unsweetened coconut, which will make your cookies dry.
- You can substitute walnuts instead of pecans for a similar texture.
- Store cooled, baked cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months. Reheat them in the microwave for about 10 seconds for warm, soft cookies.
Maria
Yum, the combination of pecans and coconut was delicious in these cookies. Plus a no-chill dough was a win! Thanks for the tip of pressing extra mix-ins in the top of the dough. I will be doing this from now on in all my cookies!
hillary
I'm always looking for no-chill cookie recipes and this is a great one!
Shanon
Cookies turned out great! thank you!
Carissa Erzen
Awesome! I'm so glad to hear that!