Coconut Pecan Cookies Recipe

OMG, you guys, I just discovered the ultimate cookie recipe that combines sweet coconut and crunchy pecans, and it’s absolutely to die for! Seriously, these cookies are a game-changer—perfectly chewy with a hint of vanilla, and they just scream cozy vibes straight out of the oven. 🍪✨

The combination of flavors and textures in my Coconut Pecan Cookies is delightful. These dramatic little treats are bursting with coconuts, and they are toasty-good right out of the oven.

Discovering their middle layer (and this part is crucial) you will find a lightly sweeted concoction that is oozing with clean coconut flavor. It is just as important to know how to not over-bake these cookies (as with any coconut concoction), which will yield baking disaster in the way of dry, hard not-so-pecan treats.

Coconut Pecan Cookies Recipe Ingredients

• Unsalted Butter: Adds richness and moisture to the cookies.
• Granulated Sugar: Provides sweetness and helps in browning.
• Light Brown Sugar: Adds a hint of molasses and chewiness.
• Eggs: Bind ingredients and add structure.
• Vanilla Extract: Enhances flavor with aromatic sweetness.
• All-Purpose Flour: Forms the base, providing structure.
• Baking Soda: Leavening agent, helps cookies rise.
• Shredded Coconut: Adds texture and tropical sweetness.
• Pecans: Provides crunch and a nutty flavor.

Coconut Pecan Cookies Recipe Ingredient Quantities

– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup light brown sugar, packed
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 3/4 cups shredded sweetened coconut
– 1 1/2 cups chopped pecans

How to Make this Coconut Pecan Cookies Recipe

1. Line your baking sheets with parchment paper and set your oven to 350°F (175°C) to warm up.

2. In a big basin, beat the butter, white sugar, and brown sugar together until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition. “Well” means incorporation of the egg into the batter without any visible evidence that an egg was just added. It means adding the egg (or eggs; there are two in this recipe) in the same way one would add flour to a batter when making a blondie or brownie.

4. In another bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Sift together. This accomplishes two things: it adds air. And it mixes together so that the baking powder is evenly distributed. Otherwise, you run the risk of getting clumps of it in your cupcakes.

5. Slowly mix in the dry ingredients, adding them little by little to the wet mixture, and stirring just enough to bring everything together.

6. Mix the finely divided sweet coconut and the finely cut pecans into the dough.

7. Using a round scoop for cookies or a tablespoon, drop balls of rounded dough onto the prepared baking sheets, allowing enough space between each cookie for proper baking.

8. Put them in the preheated oven and let them bake for 10-12 minutes. Watch for the edges to turn golden brown and for the centers to set. You can test for readiness by lightly tapping the pan. If it seems done, pull it out and let the pan cool on a wire rack.

9. Allow the cookies to cool on the baking sheets for 5 minutes before moving them to a wire rack. Let them cool completely before serving.

10. To keep them fresh, store the cooled cookies in an airtight container.

Coconut Pecan Cookies Recipe Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or hand whisk
7. Measuring cups
8. Measuring spoons
9. Sifter or fine-mesh sieve
10. Spatula or wooden spoon
11. Cookie scoop or tablespoon
12. Wire cooling rack
13. Airtight container

FAQ

• Can I substitute salted butter for unsalted butter?You can use salted butter, but it’s better to cut back on the added salt to keep your cookies from being too salty.
• Is it necessary to use both baking soda and baking powder?Absolutely! The combination of both ensures that the cookies have the ideal texture and the perfect amount of spread and rise.
• Can I use fresh coconut instead of shredded sweetened coconut?You can use fresh coconut, but it might slightly change the sweetness and texture of the dish. If you do use fresh coconut, you might want to adjust the sugar levels to accommodate for the change.
• How should I store the cookies to keep them fresh?Keep cookies in a sealed container at room temperature, and they will be fine for up to a week. For long-term storage, stash them in the freezer.
• Can I use different nuts in place of pecans?Indeed, walnuts or almonds can be fantastic substitutes if you like or have those nuts readily available.
• Do these cookies spread a lot while baking?These cookies spread a moderate amount; you should be okay if you space them about 2 inches apart on the baking sheet.
• What is the best way to chop pecans?Pecans can be chopped with a knife or, for a more efficient method, one can use a food processor. Take care, though; if you aren’t careful, you can easily turn the nuts into a paste.

Coconut Pecan Cookies Recipe Substitutions and Variations

Unsalted Butter:
Replace with the same amount of either coconut oil or margarine for a dairy-free alternative.
Granulated Sugar:
Use the same quantity of coconut sugar if you want a result with a richer flavor than what would be produced with brown sugar.
Light Brown Sugar:
For a more intense molasses flavor, use muscovado sugar.

Substitutes
If you can’t find or don’t want to use muscovado, here are some other things you can use.
All-Purpose Flour:
Substitute with a 1:1 gluten-free flour blend for a gluten-free option.
Chopped Pecans:
Replace with diced walnuts or almonds for a different nutty flavor.

Pro Tips

1. Chill the Dough: After mixing the dough, consider chilling it in the refrigerator for at least 30 minutes. This will help prevent the cookies from spreading too much in the oven, resulting in thicker, chewier cookies.