Coconut Pecan Cookies (Soft And Chewy) Recipe

I just made Chewy Coconut Pecan Cookies so impossibly soft and buttery with toasted pecans and shredded coconut you’ll have to keep scrolling to figure out how they taste this good.

I adore these Coconut Pecan Cookies because they’re impossibly soft and way more buttery than they have any right to be. I want them when I’m bored, stressed, happy, late, whatever.

The coconut gives a chewy bite and the pecans, toasted and roughly chopped, add that crunchy, nutty push. Chewy Coconut Pecan Cookies that feel homemade but somehow fancy.

No fuss, no waiting around. But seriously, the way the unsalted butter melts into the dough and the flakes tuck into every bite makes me want to eat three at once.

No regrets. I could eat a dozen in an afternoon.

Ingredients

• Basically rich butter gives tender, soft chew and that buttery cookie hug.
• Granulated sugar adds crisp edges and classic sweetness, nothing fancy.
• Plus brown sugar keeps cookies moist and gives a warm, caramel note.
• Eggs bind everything and make the cookie soft and slightly cakey.
• Vanilla makes flavors friendlier and rounds out the sweetness.
• Flour builds structure so cookies hold together but stay chewy.
• Baking soda helps spread and gives a light lift to texture.
• Baking powder adds subtle puff for soft, pillowy centers.
• Salt balances sweetness and makes the other flavors pop.
• Coconut gives chewy texture and a tropical, toasty bite.
• Pecans add crunch, nuttiness, and a little grown-up flavor.
• Extra sugar for rolling gives a sparkly, slightly crackled surface.
• Basically all together these make soft, chewy cookies with texture contrast.

Ingredient Quantities

• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups (360 g) all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 1/2 cups (120 g) sweetened shredded coconut
• 1 cup (100 g) pecans, toasted and roughly chopped
• 1/4 cup (50 g) granulated sugar for rolling, optional but nice

How to Make this

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant, stirring a lot so they dont burn; let cool, then roughly chop.

2. In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and a little fluffy, about 2 to 3 minutes. You can use a hand mixer or a sturdy wooden spoon if you want.

3. Beat in 2 room temperature eggs, one at a time, scraping the bowl after each, then stir in 2 teaspoons vanilla extract. Dont overmix, just get it combined.

4. In a separate small bowl whisk together 3 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt so everything is evenly distributed.

5. Add the dry ingredients to the butter mixture in two batches, mixing just until no streaks of flour remain. The dough will be slightly thick but soft enough to scoop.

6. Fold in 1 1/2 cups sweetened shredded coconut and the chopped toasted pecans until evenly dispersed. Taste a tiny bit of raw dough if you must, but try to resist.

7. If you like a sugary crust, put 1/4 cup granulated sugar in a small bowl. Scoop rounded tablespoons or use a medium cookie scoop of dough, roll into balls, then roll each ball in the sugar. Place the dough balls about 2 inches apart on the prepared baking sheets; flatten them a little with your palm for a more even bake.

8. Bake for 9 to 11 minutes, until the edges are set and just starting to turn golden but centers still look soft. Ovens vary, so check at 9 minutes. Do not overbake, these are best when chewy.

9. Let the cookies cool on the baking sheet for 5 minutes so they finish setting, then transfer to a wire rack to cool completely. They will firm up as they cool, but stay soft and chewy inside.

10. Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for longer. Reheat gently in a microwave for 8 to 10 seconds if you want them warm again.

Equipment Needed

1. Oven (preheated to 350°F/175°C)
2. Two baking sheets lined with parchment paper or silicone mats
3. Heavy skillet for toasting pecans (cast iron or stainless is fine)
4. Large mixing bowl and a small bowl for the dry ingredients
5. Hand mixer or sturdy wooden spoon (your choice, both work)
6. Measuring cups and spoons plus a kitchen scale if you like precision
7. Rubber spatula and a wooden spoon for scraping and stirring
8. Medium cookie scoop or tablespoon, and a small bowl for the rolling sugar
9. Wire cooling rack for letting the cookies finish setting

Youll be all set with these.

FAQ

Coconut Pecan Cookies (Soft And Chewy) Recipe Substitutions and Variations

• Unsalted butter: use 1 cup refined coconut oil (solid) for similar texture, or 1 cup vegan stick butter if you want a dairy free cookie; coconut oil can make them slightly crisper at edges so chill dough a bit before baking.
• Granulated sugar: swap with 1:1 coconut sugar for a deeper, caramel note and nearly identical structure, just expect a bit darker color and tiny flavor change.
• 2 large eggs: replace each egg with 1 tablespoon ground flax mixed with 3 tablespoons water (let sit 5 min) for binding, or 1/4 cup unsweetened applesauce per egg for moisture if you dont need as much rise.
• All purpose flour: use a cup for cup gluten free 1:1 flour blend (with xanthan) to make them GF, or try whole wheat pastry flour for a nuttier taste but maybe a tad denser texture.

Pro Tips

1. Toast the pecans longer than you think you need to, but keep stirring or they will burn fast. When they smell nutty and look a shade darker, pull them off the heat and spread them on a plate to cool quick. Hot nuts will melt the butter in the dough and make it greasy.

2. Let the butter and eggs come to room temp, seriously. Cold butter makes lumpy dough and cold eggs can make the batter seize up. If you forgot, pop the eggs in warm water for 5 minutes and microwave the butter in 3 second bursts until soft but not melted.

3. Do not overmix after you add the flour. Mix just until the streaks are gone. Overworked dough = tough cookies. If it looks a touch shaggy that is OK, the coconut and pecans will hide the imperfections.

4. Use the sugar roll if you want a nicer crust, but if you skip it, press the balls down a bit before baking so they spread evenly. Also bake at the lower end of the time range and check early, ovens lie. Cookies continue to set on the sheet, so take them out when centers still look soft.