I can never resist a cookie that bakes up golden at the edges, soft in the center, and packed with coconut, pecans, and a whisper of cinnamon. One bite and these might just become the cookie everyone asks for next.

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I’m completely hooked on these coconut cookies because they hit that sweet spot between soft, chewy, nutty, and just a little crisp at the edges. I love how sweetened shredded coconut gives every bite that toasty chew, while chopped pecans bring the crunch I always want in a cookie.

And that golden bakery-style look? I’m not mad about it.

I adore a cookie that feels a little extra without being fussy or over-the-top. But the real reason I keep reaching for another is the texture.

Soft centers, chewy edges, nutty bits, coconut everywhere. Absolutely my kind of cookie craving.

Ingredients

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Flour gives these cookies their soft, sturdy bite without getting too cakey.
Baking soda helps them spread just enough, so they’re not little rocks.
Baking powder adds a tiny lift, keeping the texture light and easy.
Salt keeps all that sweetness from tasting flat.
Don’t skip it.
Cinnamon brings cozy warmth, like a cookie that knows it’s loved.
Granulated sugar adds crisp edges, which you’ll absolutely want.
Brown sugar makes the centers chewy, soft, and a little caramel-like.
Butter brings rich flavor.
Basically, it’s doing the heavy lifting.
Oil keeps them moist longer, which is honestly a gift.
Eggs hold everything together and add a little richness too.
Vanilla makes the whole cookie taste warmer and more homemade.
Coconut adds chew, sweetness, and that fun little tropical vibe.
Pecans bring crunch and nuttiness.
Plus, they make each bite better.

Ingredient Quantities

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1/2 cup (1 stick) unsalted butter, softened

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

2 cups sweetened shredded coconut

1 cup chopped pecans

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. Whisk together 2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon in a medium bowl.

3. In a large bowl, beat 3/4 cup granulated sugar, 3/4 cup packed light brown sugar, 1/2 cup softened unsalted butter, and 1/2 cup vegetable oil until smooth and creamy.

4. Add 2 large eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract.

5. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.

6. Fold in 2 cups sweetened shredded coconut and 1 cup chopped pecans until evenly distributed.

7. Scoop dough by tablespoonfuls or using a small cookie scoop, placing portions 2 inches apart on prepared baking sheets.

8. Flatten each mound slightly with the back of a spoon or your fingers to about 1/2 inch thickness.

9. Bake for 10 to 13 minutes, or until edges are lightly golden and centers are set but still soft.

10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven and baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls
3. Measuring cups and spoons
4. Whisk for dry ingredients
5. Electric mixer or sturdy wooden spoon for creaming
6. Rubber spatula for scraping and folding
7. Tablespoon or small cookie scoop for portioning
8. Wire cooling rack

FAQ

How should I store these cookies to keep them fresh? A: Cool completely, store in an airtight container at room temperature up to 5 days or freeze up to 3 months; separate layers with parchment to prevent sticking.

Can I use unsweetened shredded coconut instead of sweetened? A: Yes, use unsweetened for less sweetness; consider increasing brown sugar by 2 to 4 tablespoons if you prefer the original sweetness level.

What can I substitute for pecans if someone has a nut allergy? A: Use chopped sunflower seeds, pumpkin seeds, or extra coconut for crunch, or omit entirely and add 1/2 cup chocolate chips for texture.

My dough is too sticky to scoop. What should I do? A: Chill the dough 30 to 60 minutes to firm up, or lightly flour your hands and scoop with a cookie scoop; refrigerated dough spreads less while baking.

How do I know when the cookies are done baking? A: Edges should be golden brown and centers set but still slightly soft; cookies will firm as they cool. Typical bake time is 10 to 12 minutes at 350 F.

Can I freeze the dough or baked cookies, and how do I bake from frozen? A: Yes. Freeze scooped dough balls on a tray then transfer to a bag. Bake frozen dough add 2 to 4 minutes to the usual time, baking from chilled or frozen until edges are golden.

Perfect Coconut Cookies With Pecans Recipe Substitutions and Variations

All purpose flour: swap for a 1-to-1 gluten free all purpose blend (ensure it contains xanthan gum) for gluten free cookies; expect slightly different texture.
Butter plus vegetable oil (total 1 cup fat): replace with 1 cup melted unsalted butter for a richer, firmer cookie, or with 1 cup melted coconut oil for a dairy free option (measure melted).
Granulated and light brown sugar: use 1 1/2 cups coconut sugar as a straight swap for a deeper, less sweet flavor; cookies will be slightly darker.
Chopped pecans: substitute chopped walnuts or chopped almonds in equal amount for a similar crunch and flavor; toasted nuts enhance aroma.

Pro Tips

1. Toast the pecans and coconut briefly before folding them in for extra depth of flavor and crunch. Keep the toasting short and watch closely so they do not burn; cool completely before adding to the dough.

2. Chill the dough for 30 minutes if it feels very soft. That makes scooping and shaping easier, prevents excessive spreading, and helps the cookies keep a chewy center with crisp edges.

3. Use a combo of butter and vegetable oil for richness and chewiness, but do not overmix once the flour is added. Stop as soon as the dry ingredients are incorporated to avoid tough cookies.

4. For even baking, rotate your sheet pans halfway through and remove cookies when the edges are lightly golden but centers still look slightly soft. They will set as they cool and stay tender. Store in an airtight container with a slice of bread to keep them moist.

Perfect Coconut Cookies With Pecans Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

484

kcal

Equipment: 1. Oven and baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls
3. Measuring cups and spoons
4. Whisk for dry ingredients
5. Electric mixer or sturdy wooden spoon for creaming
6. Rubber spatula for scraping and folding
7. Tablespoon or small cookie scoop for portioning
8. Wire cooling rack

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups sweetened shredded coconut
1 cup chopped pecans

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Whisk together 2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon in a medium bowl.
In a large bowl, beat 3/4 cup granulated sugar, 3/4 cup packed light brown sugar, 1/2 cup softened unsalted butter, and 1/2 cup vegetable oil until smooth and creamy.
Add 2 large eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
Fold in 2 cups sweetened shredded coconut and 1 cup chopped pecans until evenly distributed.
Scoop dough by tablespoonfuls or using a small cookie scoop, placing portions 2 inches apart on prepared baking sheets.
Flatten each mound slightly with the back of a spoon or your fingers to about 1/2 inch thickness.
Bake for 10 to 13 minutes, or until edges are lightly golden and centers are set but still soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.