Coconut Pecan Cookies

These chewy coconut pecan cookies are delightfully sweet and nutty with the texture of an oatmeal cookie. Even coconut haters enjoy them!

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I’m a little behind when it comes to cable TV shows since I don’t have cable or internet at home (poor graduate student status), but I am slowly making my way through Big Bang Theory, How I Met Your Mother, and New Girl.

The most recent episodes (#23 and 24) of New Girl that I have watched, solidified my obsession with the character Nick Miller. It went from an enjoyment of the character to full blown wanting to jump through the screen.

Apparently I am not alone in this phenomenon – back off ladies! I’m just kidding, but seriously I don’t think I’ve ever been obsessed with a fictional character before.

But let’s move on to things that exist in the real world, such as delicious coconut pecan cookies.

These were a huge hit with everyone at my cousin’s beach bachelorette party last weekend. Two girls even claimed to not be cookie people but continued to eat them every single day and I caught many being eaten first thing in the morning. With how chewy these coconut pecan cookies are I cannot say it was a surprise.

There was the perfect amount of coconut flavor which paired exceptionally well with the toasted pecans. Surprisingly even someone who claimed to dislike coconut thoroughly enjoy them! Despite containing 3 cups of coconut, these coconut pecan cookies are not overly coconut-y and instead are texturally similar to an oatmeal cookie.

Dig in and make that fantasy I know you’re having about these coconut pecan cookies a reality.

Perfect Pecan Recipes

• Blackberry Basil Balsamic Brie with Sweetened Pecans from Jen Around the World
• Green Cabbage, Apple, Fennel, Watercress, and Pecan Salad from Karen’s Kitchen Stories
• Maple Pecan Tassies from That Recipe
• Pecan Pie Chiffon Cake from Hezzi-D’s Recipe Box
• Pecan Tart from Art of Natural Living

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One year ago: Spicy Avocado Chicken Enchiladas

COCONUT PECAN COOKIES

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Yield: 3 dozen Prep Time: 2 Hours 30 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 1 cup packed brown sugar
• 1/3 cup sugar
• 2 tsp vanilla extract
• 1/2 tsp butter flavoring
• 1/4 tsp almond extract
• 1 egg, room temperature
• 1 rounded cup toasted pecans, roughly chopped
• 3 cups coconut, lightly packed

Directions

1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
2. In a large bowl, cream butter and sugars until light and fluffy. Add flavorings and extracts, along with the egg, and beat to combine.
3. Add the flour mixture to the creamed mixture and mix just to combine. Fold in pecans and coconut.
4. Scoop by rounded tablespoon (or use a medium cookie scoop), and place on a plate or tray. Cover tightly and chill in the refrigerator for at least 2 hours. (For best flavor, age the dough overnight.)
5. When ready to bake preheat oven to 350 degrees and line two cookie sheets with parchment paper.
6. Place cookie dough 2 inches apart onto prepared cookie sheets. Bake 10-12 minutes or until they no longer look wet in the middle and are lightly browned.
7. Let cool on sheet for 5 minutes and then remove to cooling rack.

Source: Adapted slightly from Baking Better.

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Post updated 4/14/2023, photo above is the original.