This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
36
Yield:
36 cookies
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.

    Advertisement
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

  • Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.

  • Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.

  • Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.

  • Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

Nutrition Facts

126 calories; protein 1.3g; carbohydrates 12.5g; fat 8.2g; cholesterol 18.7mg; sodium 75.1mg. Full Nutrition
Advertisement

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2020
Love this recipe. I will definitely make them again. Read More
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/27/2019
Delicious! I didn't alter the ingredients at all; however I whipped the butter and sugar together for 5 minutes before adding the egg and vanilla. This made for a crispy cookie not chewy. These cookies are wonderful and will be made again (and again). Read More
Rating: 5 stars
07/01/2020
This was a great recipe!! At first I thought I messed it up because my mix was a little crumbly. I used a tablespoon spring scoop to make my cookie balls (one whole and a half scoop per cookie) and put them right on the baking sheet in the shape of a ball. I baked the cookies for exactly 12 minutes until they turned light brown, let them cool on the baking sheet for 5 minutes then moved them to the cooling rack. They were puffy at first then deflated slightly. They turned out perfect and chewy with the crunch of the pecans. Toasting the coconut and pecans was the key to this recipe, it really brought out the flavor for sure! I used unsalted butter and did not add any salt to my recipe and they were fine. Very nice!!!!!!!!!! Read More
Rating: 5 stars
03/01/2020
They were wonderfully crispy with a nice chew. I increased the pecans to a cup cause I love pecans. Will be a recipe I make often. ?? Read More
Advertisement
Rating: 3 stars
12/30/2020
Excellent flavor but dough too sticky and spread too much. I ended up refrigerating the dough and pans, and raising the oven temperature to 375. Read More
Rating: 5 stars
02/08/2021
OMG! Fabulous cookies. I added chocolate chips to some of the dough. And I substituted baking powder (out of soda) but used 4x the amount as indicated when I looked it up. Whomever I gave cookies to requested the recipe. I guess that speaks for itself! Read More
Rating: 5 stars
07/06/2020
Wow, the butter makes these so scrumptious. Even with only 6 scoops of batter to pan, they spread and touched each other. The first pan I had to divide them after baking. They are gooey, with a perfect marriage of coconut and pecan. This reminded me of how an old friend made her chocolate chip cookies: that 2nd stick of butter. Read More
Advertisement
Rating: 5 stars
07/06/2020
Love this recipe. I will definitely make them again. Read More
Rating: 5 stars
01/31/2021
great recipe. cookies turn out great. Read More
Rating: 5 stars
05/28/2020
They were great! I added chocolate chips! They were great!! Read More