Skip to main content New<> this month
Get the Allrecipes magazine

Coconut-Pecan Cookies

Rated as 5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


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


{{model.addEditText}} Print
  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

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

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. ??