This coconut pecan cookie recipe combines your favorite drop cookies with a classic flavor combination – coconut and pecan. We also like to add some chocolate chips, for good measure. These cookies have a pleasing chewy texture interrupted by the crunch of pecan.
About Coconut and Pecan
Coconut and Pecan is a classic Southern American flavor combination. For example, German Chocolate Cake was launched to fame when it appeared in the Dallas Morning News. Another variation on this combination is Martha Washington’s Candy. If you’ve never heard of it – it’s a vintage truffle consisting in condensed milk, coconut, and pecans, enrobed in chocolate.
While pecans are native to the United States, shredded dessicated coconut arrived much later. Coconut had been popular in Europe since the 1830s. At that time, a French company began to import coconut meat from Ceylon.
The story of the American taste for shredded coconut is a strange one. Franklin Baker, a Philadelphia flour miller, received a shipment of coconuts from a Cuban businessman in payment of debt. In an effort to sell the goods before they spoiled, he dried and shredded the coconut meat. Unsure of what to do next, he turned to home bakers to find a market for this new product. We find it a bit unlikely that Baker was able to miraculously create a new market for coconut. More likely, perhaps, coconut products had arrived from Europe and Baker merely contributed to the popularization. By the early part of the 20th century, coconut (like bananas) had become very fashionable. Coconut was a favorite topper or ingredient for cakes and pastries.
Cookies, Cookies, Cookies!
Do these delicious cookies not fulfill all of your cookie fantasies? That’s ok, here a few more ideas to try:
Useful Tools for Making this Coconut Pecan Cookie Recipe
Coconut Pecan Cookie Recipe
- sheet pan
- parchment paper
- silicone baking mat
- medium cookie scoop
- 1 cup unsweetened coconut flakes
- 1/2 cup chopped pecans
- 1/2 cup dark chocolate chunks
- 1 cup unsalted butter at room temperature
- 2/3 cup lightly packed brown sugar
- 2/3 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Flaky sea salt for sprinkling
- Preheat oven to 350 F. Line cookie sheets with parchment paper a silicone baking mat.
- In a skillet over low heat, toast the pecans until fragrant. Chop and set aside to cool.
- Cream butter and sugars together in the bowl of a stand mixer using a paddle attachment, or in a large bowl using an electric mixer on medium speed.
- Add the egg and vanilla and mix on medium speed until combined. Scrape down the sides of the bowl as needed to ensure that the ingredients are well combined.
- Sift the dry ingredients (flour, baking soda, and salt) into the wet ingredients. Mix on low speed until the flour mixture is well combined.
- Add the coconut flakes, pecans, and chocolate chunks and stir by hand until just combined.
- Use a cookie scoop to portion out cookie dough balls onto prepared baking sheet. Add a sprinkle of flaky sea salt to each cookie. We like to use a medium cookie scoop, to portion out 36 cookies, but you can use a large cookie scoop if you like your cookies on the big side!
- Bake the coconut pecan cookies 10 to 12 minutes, until golden brown. Let cool on cookie sheet for 5 minutes, then transfer to cooling rack to fully cool.
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