These Coconut Pecan cookies are soft, melt in your mouth and loaded with pieces of pecan and shredded coconut! They’re the perfect dessert – don’t forget a big glass of milk!
Okay, so, hear me out before you denounce me for adding pecans to my cookies.
A few months ago, my friend Shiquita and I hosted a blogging workshop….since I was the food blogger, I was in charge of the food. So off I went to Harris Teeter (a local NC grocery store) and I found these amazing fresh baked cookies in their bakery section.
Can you guess the flavor? Yup, coconut pecan. I bought them and they were scarfed down in a second at the workshop. They were insanely soft, delicious and I loved the texture additions of the coconut and pecans.
So I knew that I wanted to re-make them for my blog eventually. And what better time to do it than to bake during this time in our world?!
Why You’re Going to Love these Cookies:
Well, cookies in general are just the greatest. These in particular are lovely. They are super soft and gooey on the inside but retain a slightly crispy edge aka my perfect cookie.
They are super buttery and have the perfect balance of salty/sweet thanks to using salted butter + a pinch of salt in the dough.
The sweetened shredded coconut has the BEST texture – you definitely get that deliciously sweet coconut flavor that you’re hoping for in there.
The pecans…yes, nuts in a cookie. They add such a good crunch that is necessary in this soft, melt in your mouth cookie.
The pecans add a sweet earthy tone and adds a richness to the cookie that otherwise wouldn’t be present.
Did I mention these cookies are insanely simple to make?! Yes, one bowl baking goodness! No chilling the dough, no insane ingredient that you probably don’t have in your pantry.
They bake up super quickly and while of course, maybe you should let them cool for like, 10 minutes, you can still just go for it while they’re warm on the pan because we have no rules during this crazy time!
Ingredients You’ll Need:
- Melted salted butter
- White granulated sugar + dark brown sugar
- Sweetened shredded coconut
- Pecan pieces
- All purpose flour
- Baking soda
- Pinch of salt
- Vanilla extract
Baking Tips for Coconut Pecan Cookies:
Use pecan pieces, this will ensure that you’re not getting like a huge pecan in every single bite – but bits throughout the cookie here and there.
I would definitely suggest using a hand mixer or stand mixer if you have it. This will save you from a major arm workout!
Fold in the shredded coconut and pecan pieces last! Gently, making sure that you don’t overmix the final cookie dough.
If you must, you can sub walnuts for the pecans. I’m positive that the pecans have a more delicate and sweet flavor – but things like walnuts or macadamia nuts would work in place if you don’t have pecans readily available to you.
Since there is already quite a bit of sugar in this cookie recipe, you can swap out the sweetened shredded coconut for unsweetened shredded coconut – this will cut down some of that sugar if you’re trying to watch it.
In most baking recipes, you can usually swap butter for coconut oil one for one – I personally have not tried that in this recipe, but I’m assuming it would work and contribute to an added layer of coconut flavor.
Overall, these cookies are just so dang good. Dip ‘em in milk. Eat ‘em with ice cream. Eat it right off the pan – you do you and ENJOY. XO – Haylie
Did you enjoy this recipe? Here are a few more cookie recipes you might like:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Coconut Pecan Cookies
These Coconut Pecan cookies are soft, melt in your mouth and loaded with pieces of pecan and shredded coconut! They’re the perfect dessert - don’t forget a big glass of milk!
- 1 stick (1/2 cup) melted salted butter
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup dark brown sugar
- 1/2 cup white granulated sugar
- 1 and 3/4 cups all purpose flour
- 1/2 tsp baking soda
- pinch of salt
- 1/3 cup pecan pieces (chopped pecans)
- 1/2 cup sweetened shredded coconut
Preheat the oven to 350 degrees.
In a large bowl, melt the butter and let it cool off for a few minutes, you don't want it to be steaming hot. Add in the granulated and dark brown sugar and using a mixer, mix to combine.
Add in the vanilla extract and egg and beat until combined and fully incorporated - I find that's best to beat this on low speed.
Add the dry ingredients: the all purpose flour, baking soda and pinch of salt. Using your mixer, combine the dough until combined.
Add in the shredded coconut and pecan pieces and fold in gently with a wooden spoon until combined.
Using a cookie scoop or your hands, roll the cookies into about 1 and 1/2 tablespoon sized dough balls - this recipe makes anywhere from 12-15 (depending on how big you want your cookies to be!)
Add either a silicon mat or a parchment paper onto a baking sheet. Place the cookies a few inches apart from each other on the pan.
Bake for 10-11 minutes and then pull out. They may still look gooey in the middle - but let them cool on the warm pan for an additional 10-15 minutes and they will continue to cook more. Move to a cooling rack and let finish cooling and then enjoy!
You can substitute light brown sugar for dark brown - I just preferred the extra molasses in the dark brown sugar.
You can also substitute unsweetened shredded coconut for sweetened to cut back on the sugar.
If the dough is too sticky or sticking to your hands when rolling, you can add in a bit more flour.