Perfect Coconut Cookies With Pecans Recipe

I am excited to share my version of Chewy Coconut Cookies. I started with softened unsalted butter blended with light brown and granulated sugars, then added eggs and vanilla extract for richness. A touch of ground cinnamon, shredded coconut and chopped pecans gives these cookies a unique twist that delights every bite.

I always loved when simple ingredients come together to make something truly amazing. Lately, I’ve been obsessed with my Perfect Coconut Cookies With Pecans.

I mix 1 cup unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar, then stir in 2 eggs at room temperature and a teaspoon of vanilla extract. Combining these with 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 1/2 teaspoon ground cinnamon creates a batter that’s full of promise.

Then, I fold in 3 cups shredded coconut and 1 cup chopped pecans to add real texture and flavor. I’ve always enjoyed cookie recipes with coconut and tried my hand at a style that reminds me of those easy pecan cookies and even ranch cookies in a way that’s distinct.

These soft, chewy cookies are a bit crispy on the edges and super addictive to eat. Enjoy experimenting while you bake them!

Why I Like this Recipe

I love these soft and chewy coconut cookies because they remind me of long summer days. The mix of shredded coconut with chopped pecans gives them a great texture and flavor that i just cant get enough of. I also like how easy they are to make even when i make mistakes here and there, the whole process feels fun and casual. Plus, the warm hint of cinnamon makes these treats really comforting and perfect for sharing with family when we need a little pick-me-up.

Ingredients

• Unsalted Butter: Adds creamy richness and smooth texture while contributing healthy fats and flavor.
• Light Brown Sugar: Provides natural sweetness and moisture with a hint of molasses and trace minerals.
• All-Purpose Flour: Supplies structure through carbohydrates and proteins, giving cookies a soft bite.
• Shredded Coconut: Offers fiber, natural sweetness and a unique chewiness reminiscent of tropical treats.
• Chopped Pecans: Brings crunchy texture with healthy fats, protein and a delicious, nutty flavor.

Ingredient Quantities

• 1 cup unsalted butter, softened (about 2 sticks)
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 cups shredded coconut (unsweetened works best)
• 1 cup chopped pecans

How to Make this

1. Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.

2. In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until it becomes light and fluffy.

3. Beat in the eggs one at a time and stir in the vanilla extract until well combined.

4. In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon.

5. Gradually add the dry ingredients into the wet mixture, mixing just until you see no dry spots.

6. Fold in the shredded coconut and chopped pecans evenly through the dough.

7. Drop spoonfuls of the dough onto the prepared baking sheets, making sure to leave some space between each cookie.

8. Bake the cookies for 10 to 12 minutes, or until the edges are a light golden brown.

9. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack.

10. Enjoy these soft and chewy coconut cookies with pecans while they’re still warm.

Equipment Needed

1. An oven preheated to 350°F
2. At least two baking sheets lined with parchment paper
3. A large mixing bowl for creaming the butter and sugars
4. A medium bowl for sifting the flour, baking soda, salt, and cinnamon
5. An electric mixer or a hand whisk for beating the eggs and creaming the mixture
6. A sifter for the dry ingredients
7. Measuring cups and spoons
8. A spatula or wooden spoon for mixing and folding in the coconut and pecans
9. A cookie scoop or regular spoon to portion out the dough
10. A wire cooling rack for letting the cookies cool off after baking

FAQ

Perfect Coconut Cookies With Pecans Recipe Substitutions and Variations

• If you don’t have unsalted butter, u can use margarine or coconut oil instead even though it might change the flavor a bit
• If you’re out of light brown sugar, try using dark brown sugar or mix a tablespoon of molasses with regular granulated sugar
• Don’t worry if you dont have eggs anymore; you can use a flaxseed egg or even 1/2 a mashed banana per egg as a binding substitute
• Vanilla extract can be substituted with a similar amount of almond or maple extract if thats what you have on hand
• If pecans arent available, walnuts, almonds, or cashews work fine and give the cookies a different crunch

Pro Tips

1. Try using an ice cream scoop for your dough so the cookies come out even each time. It’s not only easier to portion but also makes sure they bake consistently.

2. Chill your dough for about 30 minutes before baking. I know it sounds like extra work but trust me, it stops the cookies from spreading too much in the oven.

3. For an extra touch of flavor, lightly toast your shredded coconut and chopped pecans in a pan over low heat for a few minutes. This simple step brings out a nuttier taste in your cookies.

4. Keep a close eye on your cookies in the last few minutes of baking. Every oven is different, so checking them a bit early helps avoid any unintended overbaking or burnt edges.