Coconut pecan cookies are a quick, no-chill cookie that bake up thick and chewy. An extra egg yolk adds richness and chew, and the flavor is reminiscent of pecan pie thanks to toasted pecans and sweet coconut.
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Pecans often evoke fall and holiday baking, and while pecan pie is a family favorite, cookies are what we reach for most of the time. These coconut pecan cookies deliver that familiar pecan-pie-like flavor in easy cookie form.
This recipe is ideal for busy bakers: ingredients should be at room temperature, but there’s no refrigeration step. The cookies are soft, chewy and deeply flavored with toasted pecans and sweetened coconut.
Why you’ll love this easy recipe
- Amazing flavor — buttery pecans and sweet coconut in every bite.
- Perfect texture — thick, soft and chewy cookies.
- No chilling required — ready to bake right after mixing.
Ingredient notes and substitutions
Please refer to the recipe card at the end for full ingredient amounts and detailed directions.
- All-purpose flour — weighing flour with a kitchen scale gives the most consistent results. If using measuring cups, use the spoon-and-level method.
- Baking soda — helps the cookies rise and stay tender.
- Cornstarch — adds extra softness to the crumb.
- Kosher salt — balances sweetness. If using table salt, reduce the amount slightly.
- Unsalted butter — use room-temperature butter (about 65°F) for proper creaming.
- Brown sugar — dark brown sugar adds more depth, but light brown works fine; pack when measuring.
- Eggs — one large egg plus one yolk provide structure and chew. Save extra whites for meringues or other uses.
- Vanilla extract — pure vanilla yields the best flavor.
- Pecans — raw pecan halves, toasted and chopped, give the signature nutty flavor.
- Coconut — sweetened flaked coconut is used here; toasted coconut adds even more flavor if preferred.
- Flaky sea salt — optional finishing touch for contrast and a bakery-style look.
How to make chewy coconut and pecan cookies
Preheat the oven and line two baking sheets with parchment paper or silicone mats. Toast pecans briefly on a separate sheet until fragrant, cool, then chop.
Cream the room-temperature butter with brown sugar, kosher salt and baking soda on medium-high speed until light and fluffy. Scrape the bowl, then add the whole egg, the extra yolk and vanilla; mix until combined and scrape again.
With the mixer on low, add the flour in two additions, including the cornstarch with the first addition. Mix until a little flour still shows, then fold in the chopped pecans and coconut with a spatula.
Portion dough with a cookie scoop (about 2 tablespoons) onto the prepared sheets, spacing about 2 inches apart. Press a few pecan pieces on top for a bakery-style finish, if desired.
Bake until edges are lightly browned and set while centers remain slightly soft — about 11–14 minutes depending on your oven and cookie size. Sprinkle with flaky sea salt if you like. If cookies puff too much, gently press them flat while hot using a flat-bottomed glass or a clean hand, taking care not to burn yourself. Let cool on the pan for 5 minutes, then move to a wire rack to cool completely.
Tips for the best cookies
- Follow the recipe closely — small changes can affect texture and spread.
- Measure ingredients accurately; a kitchen scale yields the most reliable results.
- Use a cookie scoop for uniform size and even baking.
- Bake on lighter-colored pans for gentler, softer baking.
- Reserve a few pecan pieces to press onto the tops before baking for an attractive finish.
- Use real butter for best flavor; do not grease pans — use parchment or silicone mats instead.
- Remove cookies when edges are set and centers are still a touch soft to avoid overbaking.
Variation ideas
Cowboy cookies: add up to ½ cup chocolate chips along with the toasted pecans and coconut.
Chocolate: stir in up to ½ cup white, milk or dark chocolate chips.
Butterscotch: add up to ½ cup butterscotch chips.
Toffee: fold in up to ½ cup toffee bits for extra crunch and caramel flavor.
Oatmeal: adapt an oatmeal cookie base and use pecans in place of chocolate chips for a hearty variation.
Maple: swap flavors to make maple-pecan cookies for a different seasonal twist.
Frequently asked questions
Why are my cookies flat?
Flat cookies often result from too much sugar, too little flour, or overly soft butter. Use accurate measurements and room-temperature butter (about 65°F). Butter should yield a slight indent when pressed without feeling greasy or warm.
Can I use a hand mixer?
Yes — a hand mixer works well for this recipe.
How to store
Store baked cookies in an airtight container at room temperature for 3–5 days. For longer storage, freeze cooled cookies in a zip-top bag or airtight container for up to 3 months. Cookie dough balls can be frozen and baked straight from frozen; chill them until firm, store in an airtight container, then bake from frozen, adding a minute or two to the bake time if needed.
More easy no-chill cookie recipes
- Tiramisu Cookies
- Chocolate Sprinkle Cookies
- White Chocolate Raspberry Cookies
- Chocolate Shortbread
- Brownie Crinkle Cookies
- Egg-Free Chocolate Chip Cookies
If you make these Coconut Pecan Cookies, please share a photo and tag @twosugarbugs on Instagram — it’s wonderful to see your baking!
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Coconut Pecan Cookies
Coconut pecan cookies are a quick, no-chill recipe. They bake up thick and chewy with a pecan-pie-inspired flavor from toasted pecans and sweet coconut.
15 minutes
14 minutes
29 minutes
Ingredients
- ¾ cup unsalted butter, room temperature (170g)
- ½ teaspoon kosher salt
- 1 cup dark brown sugar, firmly packed (200g)
- 1 teaspoon baking soda
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (250g)
- 2 teaspoons cornstarch
- 1 ⅓ cups pecans, toasted and chopped (125g), reserve some for topping
- 1 cup sweetened coconut flakes, firmly packed (125g)
- Flaky sea salt, optional
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Toast pecans on a lined baking sheet at 350°F for about 5 minutes. Cool and chop.
- Cream butter, salt, brown sugar and baking soda on medium-high until light and fluffy, about 3 minutes.
- Scrape the bowl, then add the whole egg, egg yolk and vanilla. Mix until combined, about 1 minute. Scrape the bowl again.
- With the mixer on low, add the flour in two additions, adding cornstarch with the first. Mix until a bit of flour remains visible.
- Fold in chopped pecans and coconut. Scoop dough (about 2 tablespoons) onto prepared pans, spacing 2 inches apart. Top with extra pecan pieces if desired.
- Bake 11–14 minutes, until edges are lightly browned and centers are slightly soft. Sprinkle with flaky sea salt if using. If cookies are too puffy, gently press them while hot.
- Cool on the pan 5 minutes, then transfer to a rack to cool completely.
Notes
*Dark brown sugar is preferred but light brown works.
Smaller cookies will bake faster; oven times vary.
Store baked cookies in an airtight container at room temperature for 3–5 days, or freeze cooled cookies for up to 3 months. Cookie dough balls can be frozen and baked from frozen—chill them first until firm, then store in an airtight container and bake as needed, allowing a minute or two extra bake time if necessary.
Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 188
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 38mg
Sodium: 127mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 10g
Protein: 2g
Nutrition information is an estimate and may vary based on brands and portion sizes.
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