If you have a soft spot for cookies that combine a delightful crunch with a buttery, chewy bite, you’re in for a treat. The Perfect Coconut Cookies with Pecans Recipe is exactly what you need to add a fresh twist to your cookie jar. These cookies balance the sweet, nutty flavor of toasted pecans with the tropical, slightly crisp texture of shredded coconut, creating a harmonious blend that feels both familiar and exciting. Whether you’re baking for a casual snack or a special occasion, these cookies are irresistibly delicious and surprisingly easy to make.
Ingredients You’ll Need
These ingredients are straightforward but carefully chosen to bring out the best in every cookie. Each component plays a vital role, from the richness of the butter to the crunch of the pecans, creating a cookie that’s as flavorful as it is textured.
- 1 1/4 cups shredded coconut: Adds a chewy texture and tropical flavor, choose sweetened or unsweetened based on your preferred sweetness level.
- 1 cup all-purpose flour: Provides structure and the perfect base for your cookie dough.
- 1/2 cup pecans, chopped: Brings a toasty crunch and nutty depth that elevates every bite.
- 1/2 teaspoon baking soda: Helps the cookies rise just right, giving them a light texture.
- 1/4 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 1/2 cup unsalted butter, softened: Adds richness and the essential buttery flavor that cookies are loved for.
- 1/2 cup granulated sugar: Sweetens the dough while contributing to a delicate crisp edge.
- 1/4 cup light brown sugar, packed: Infuses a subtle molasses note and keeps the cookies moist.
- 1 large egg: Bonds ingredients together for chewy, tender cookies.
- 1 teaspoon vanilla extract: A classic flavor enhancer that rounds out the cookie’s taste.
How to Make Perfect Coconut Cookies with Pecans Recipe
Step 1: Get Your Oven Ready
Start by preheating your oven to 350°F (175°C). While it warms up, line two baking sheets with parchment paper to prevent sticking and ensure even baking. Setting up correctly is the secret to perfectly baked cookies.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together shredded coconut, all-purpose flour, baking soda, and salt. This dry mix is essential as it evenly distributes your leavening agent and seasoning, creating a balanced bite in every cookie.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy. This step traps air and gives your cookies a wonderfully tender texture once baked.
Step 4: Add Egg and Vanilla
Next, mix in the egg and vanilla extract until they are fully incorporated. The egg acts like a glue holding everything together, while vanilla adds a warm, inviting aroma that’s hard to resist.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—overmixing can lead to tough cookies, and we want these to be tender with a slight chew.
Step 6: Fold in the Pecans
Gently fold in the chopped pecans, ensuring they’re evenly distributed. The pecans provide delightful crunch and a toasty flavor contrast to the sweet coconut.
Step 7: Prepare for Baking
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, making sure to space them at least 2 inches apart to allow room for spreading. This spacing ensures every cookie bakes evenly and gets those beautifully golden edges.
Step 8: Bake to Perfection
Bake for 10 to 12 minutes until the cookie edges turn golden brown. Keep an eye on them during the last few minutes for that perfect sweet spot between chewy and crispy.
Step 9: Cool Before Serving
Once out of the oven, let the cookies cool on the baking sheet for 5 minutes. This resting time allows them to set without falling apart. Afterward, transfer them to a wire rack to cool completely and get ready to enjoy!
How to Serve Perfect Coconut Cookies with Pecans Recipe
Garnishes
If you want to add a special touch, sprinkle a few toasted coconut flakes or chopped pecans on top right after baking. This adds an extra layer of crunch and a lovely presentation that invites compliments.
Side Dishes
These cookies pair beautifully with a cup of rich coffee or a glass of cold milk. For a gourmet twist, serve alongside fresh berries or a dollop of whipped cream to complement their sweet, nutty flavors.
Creative Ways to Present
Try stacking your Perfect Coconut Cookies with Pecans Recipe into a lovely jar with layers of coconut flakes and pecans for a rustic gift. Or arrange them on a festive platter accented with edible flowers or a drizzle of melted dark chocolate for a stunning dessert spread.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature to keep them fresh for up to a week. Placing a slice of bread in the container helps maintain moisture, keeping your cookies tender and delicious.
Freezing
If you want to save some for later, these cookies freeze wonderfully. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to three months.
Reheating
When ready to enjoy frozen cookies, let them thaw at room temperature or warm them briefly in the oven at 300°F for about 5 minutes to regain that freshly baked warmth and crispness.
FAQs
Can I use sweetened or unsweetened shredded coconut?
Yes, both work well! Sweetened coconut will add a bit more sugar and sweetness to the cookies, while unsweetened offers a more subtle coconut flavor. Adjust your sugar slightly if you use sweetened coconut.
Are these cookies gluten-free?
This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, you could try substituting with a gluten-free flour blend, but results may vary.
Can I substitute the pecans with other nuts?
Absolutely! Walnuts, almonds, or even macadamia nuts can be great alternatives and will add their unique flavor profiles to the cookies.
Why do the cookies need to rest on the baking sheet before cooling completely?
Letting the cookies rest on the baking sheet allows them to firm up slightly, so they don’t break apart when you transfer them to a cooling rack.
What makes these the Perfect Coconut Cookies with Pecans Recipe?
It’s the balance of textures and flavors — the rich buttery base, the chewy coconut, and the crunchy, toasty pecans all come together perfectly, making these cookies stand out every time.
Final Thoughts
Now that you’ve got this Perfect Coconut Cookies with Pecans Recipe in your baking arsenal, you’re ready to wow friends, family, or just treat yourself. They’re simple, satisfying, and a perfect way to bring a little warmth and joy to your day. Happy baking!
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Perfect Coconut Cookies with Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Perfect Coconut Cookies with Pecans combine the rich, nutty flavor of toasted pecans with the chewy texture of shredded coconut, creating a delightful treat that’s crisp at the edges and soft inside. Easy to make and ideal for any occasion, these cookies are baked to golden perfection and offer a wonderful balance of sweetness and texture.
Ingredients
Dry Ingredients
- 1 1/4 cups shredded coconut (unsweetened or sweetened)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Additional Ingredients
- 1/2 cup pecans, chopped
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, combine shredded coconut, all-purpose flour, baking soda, and salt. Stir these together and set aside; this will be incorporated into the wet ingredients later.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light, fluffy, and smooth, which takes about 2 minutes using an electric mixer.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter and sugars, mixing thoroughly until everything is fully combined and the batter looks uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough which can make the cookies tough.
- Fold in Pecans: Gently fold the chopped pecans evenly through the cookie dough, distributing them thoroughly without breaking up the nuts.
- Scoop Dough onto Baking Sheets: Use a tablespoon to scoop portions of dough and place them on the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading as they bake.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn a lovely golden brown, indicating they are cooked through and crispy at the edges.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely to room temperature before serving or storing.
Notes
- You can use either unsweetened or sweetened shredded coconut based on your sweetness preference.
- For a crunchier texture, toast the pecans lightly in a dry pan before adding them to the dough.
- If you prefer a deeper vanilla flavor, consider adding an extra 1/2 teaspoon of vanilla extract.
- Make sure the butter is softened to room temperature to achieve the best creaming results with the sugars.
- Store cooled cookies in an airtight container for up to one week to maintain freshness.
