Indulge your inner cookie monster with this soft & chewy Coconut Pecan Cookies recipe. Brimming with delicious goodies like oatmeal, pecans, and coconut shavings- it’s cookie bliss in one mixing bowl. Includes tips and step by step instructions.
There’s something so sweetly satisfying about a good cookie! They’re the perfect portable treat to brighten even the gloomiest days. Some of our household favorites are Chocolate Chip Pecan Cookies and Carmelitas. Better add these to that list!
This recipe is everything a cookie recipe should be. It’s simple, uses basic pantry staples and produces crave-worthy cookies that are soft and chewy with a nice crisp edge. Laden with texture from the nuts and oatmeal, they can be enjoyed exactly as the recipe states or customized with add-ins. These golden delights will be a new family favorite!
Oatmeal, pecans and coconut manage to create a flavor profile that is both sophisticated and nostalgic. One bite transports you to your grandmother’s kitchen. Suddenly, you’re craving a cold glass of milk. The next bite is reminiscent of the gourmet breakfast oats you enjoyed in a quiet café one sun-drenched morning.
Ingredients and Notes
Below is an overview of what you will need to make these with notes like substitutions.
Flour: All-purpose flour is what I use but you can substitute wheat flour for a 1:1 substitute. I have not tried gluten free flours to know the proper ratios, but if you do, let us know in the comments below!
Oats: Only old-fashioned rolled oats will do. Instant oats become too mushy.
Nuts: My preference is pecans, as the name states, but you can use whichever nuts you prefer. Do chop them up to make pieces.
Butter: Unsalted. If you have only salted, reduce the salt to ¼ teaspoon
Shredded Coconut: I use sweetened coconut, but you can use unsweetened if you prefer less sugar.
Step By Step Recipe Guide
- Heat oven, prepare baking sheet. Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or a silicone baking mat. Because we are making the cookies in balls, I recommend a rimmed baking sheets to avoid any rolling off.
2. Whisk dry ingredients. In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt, set aside.
3. Cream butter and other ingredients using electric mixer. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined. (photo 1) Blend in eggs and vanilla.
4. Mix in dry ingredient mixture. Add flour mixture to butter mixture and mix just until combined. (photo 2)
5. Add mix ins. Mix in oats, pecans, and coconut, mixing just until evenly distributed. You can use a spoon or an electric mixer. (photo 3)
*Tip for sticky dough: If dough is too sticky too shape into balls, chill for 30 minutes or just use two spoons to drop mounds onto baking sheets.
6. Shape cookie dough into balls. Scoop dough out and shape into 1 ½-inch balls, transfer to prepared baking sheet spacing 2-inches apart. I don’t press them down at all, but a cookie scoop makes each cookie the perfect size and shape so they bake evenly! I often test 2-3 cookies the first time to make sure they flatten out the way that I want them.
7. Bake. Bake in preheated oven until golden brown on edges but the center should look just under-baked. I set a timer for 10 minutes and check them with the oven light on.
8. Cool: Let cool on baking sheet for a few minutes and then transfer the cookies to a wire rack to cool completely.
Coconut Pecan Cookies Baking Tips
- The butter should be softened slightly, but still firm in the middle. (There is a picture of my butter stick in the mixer in the step-by-step recipe guide section). This is important because the softer the butter, the flatter the cookie.
- Roll the balls into 1.5 inch balls quickly. The heat in your hands can melt the butter in the dough. I usually wash and thoroughly dry my hands in cold water just before rolling.
- The best way to get even, perfectly baked cookies is to use a cookie scoop. This completely changes your cookie game when you discover it!
- Other mix-in ideas: You can substitute some of the pecans and coconut for additional items like chocolate chips, toffee bits, cranberries, or white chocolate chips.
- Let the cookie sheet pan cool a few minutes before you add the next round, if reusing. Otherwise, the cookies may spread too much during baking.
Store: Store them in a well sealed, airtight container at room temperature. To keep them soft, try adding a slice of bread to the container, but don’t lay it directly on the cookies. I sometimes use a sheet of wax paper in between.
Freeze: If you’ve baked a huge batch, you can easily freeze them for later! After baking, allow cookies to cool completely. Place them in a freezer-safe zip-top storage bag. They last up to 6 months. To thaw, spread them out until they come to room temperature.
Freezing the Dough: Chill the cookie dough balls in the refrigerator for at least 1 hour. Place the cold cookie dough balls into a labeled zipped-top bag. Label the bag with the name, month, and the baking temperature and place the bag in the freezer. Freeze cookie dough for up to 3 months.
Frequently Asked Questions
For cookies, use old-fashioned rolled oats. Using quick oats will change the texture of the cookie to a much finer, flour like cookie that is even softer. Instant oats make the cookies too mushy as the oats have already been cooked once.
When cookies turn out flat, the culprit is usually butter that is too soft or even melted. This makes cookies spread. In baking, it can also be too little flour because Americans measure by cups rather than weight, which is more accurate. If too-little flour was the issue, try adding an additional 1 to 2 tablespoons of flour to the dough.
Yes. I recommend using softened or room temperature butter because it will be more difficult to incorporate well. Mix the add-ins with a spoon or spatula and chill the dough for 30 minutes in the fridge so the cookies won’t spread too much. Test 2-3 cookies in the oven.
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Coconut Pecan Cookies
- 1 ½ cups All-purpose flour 212g scoop and level to measure
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Unsalted Butter 226g, softened slightly (it should still be somewhat cold and firm)
- 1 cup Light Brown Sugar, packed 200g
- ½ cup Granulated Sugar 100g
- 2 Large Eggs
- 1 ½ teaspoon Vanilla Extract
- 2.5 cups Rolled Old Fashioned Oats 200g
- 1 cup Shredded Sweetened coconut
- 1 cup chopped pecans
- Preheat oven to 350 degrees. Line a cookie sheet or rimmed baking sheet with parchment paper or silicone baking mats.
- In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar just until combined.
- Mix in eggs and vanilla.
- Add flour mixture and mix just until combined. In a stand mixer or with a spatula, mix in oats, pecans, and shredded coconut
- Scoop dough out and shape into 1 ½-inch balls, transfer to baking sheet and space 2-inches apart. It is best to use a cookie scoop for evenly baked cookies.
- Bake in preheated oven until golden brown on edges but the center should look just under baked, about 10-12 minutes.
- Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough. After cooling completely, store in an airtight container at room temperature.