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Coconut-Pecan Cookies

Rated as 5 out of 5 Stars
9k

"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."
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Ingredients

20 m servings 126
Original recipe yields 36 servings (36 cookies)

Directions

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  1. Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
  2. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  3. 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.
  4. Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
  5. Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
  6. 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


Per Serving: 126 calories; 8.2 12.5 1.3 19 75 Full nutrition

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Reviews

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They were great! I added chocolate chips! They were great!!

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. Thes...

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. ??