Go Back Email Link
+ servings
Coconut Pecan Cookie Recipe

Coconut Pecan Cookie Recipe

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.
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 36 cookies

Equipment

  • sheet pan
  • parchment paper
  • silicone baking mat
  • medium cookie scoop

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

These chewy cookies keep well in an airtight container for several days. You can also store the cookie dough in an airtight container in the refrigerator and bake off a fresh batch as needed. The cookie batter will keep for 3-5 days, assuming your eggs were not near their expiration date.
Keyword chocolate chip, coconut, cookie, Pecans
Tried this recipe?Let us know how it was!