Chewy Coconut Pecan Cookies
- Total Time25 minutes
- Yield20 cookies 1x
- DietVegetarian
These coconut pecan cookies are soft, chewy, and buttery with toasted coconut and crunchy pecans in every bite. An easy homemade cookie recipe that’s perfect for holidays, gifting, or enjoying with coffee.
Ingredients
Scale
- 1 cup light brown sugar, packed
- 1/2 cup salted butter, melted
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour (measured by weight or spoon-and-level)
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup sweetened shredded coconut (toasted, if preferred)
- 3/4 cup chopped pecans (toasted, if preferred)
Instructions
- In a large bowl, whisk together melted butter and brown sugar until smooth.
- Add the egg and vanilla, whisking until well combined.
- Sift in flour, cornstarch, baking soda, and cinnamon. Fold gently until just combined.
- Stir in coconut and pecans. Cover and chill dough for at least 1 hour.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Scoop dough balls with a small cookie scoop, spacing 2 inches apart.
- Bake for 10 minutes, until edges are golden brown and centers are slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Toasting the coconut and pecans enhances their flavor and crunch.
- For smaller cookies, reduce baking time to 8 minutes. For larger cookies, add 1–2 minutes.
- Dough can be chilled up to 48 hours in advance or frozen into dough balls for later baking.
- Prep Time: 15 minutes
- chill time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Find it online: https://wearerecipes.com/coconut-pecan-cookies/