This is a print preview of "Coconut Pecan Cookies" recipe.

Coconut Pecan Cookies Recipe
by Salad Foodie

Coconut Pecan Cookies

A search on the Internet for a coconut pecan cookie recipe brought a few candidates forward and fortunately the first I tested was a slam-dunk. This is chewy, somewhat crunchy and divinely coconutty. I stayed very close to the original and glad it turned out so well. Kudos to Mike at his blog for this toothsome cookie recipe.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 45


  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 ounces butter, softened (2 sticks)
  • 2/3 cup brown sugar, lightly packed
  • 2/3 cup white granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • ½ teaspoon coconut extract (or 1/4 teaspoon almond extract)
  • 1 rounded cup pecans, chopped and toasted lightly
  • 3 cups coconut, lightly packed


  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. Mix together the flour, baking soda and salt; set aside.
  3. In a large bowl beat butter, brown and granulated sugars together with electric mixer until light and fluffy, Add egg, vanilla and coconut extract (or almond extract) and beat well.
  4. Stir in flour mixture, pecans and coconut and mix until combined well.
  5. Scoop dough by lightly rounded tablespoons and arrange on prepared baking sheets, two to three inches apart to allow for spread.
  6. Bake 10-12 minutes until cookies are lightly browned (see photo). Remove from oven and cool baking sheet on rack 5 minutes.
  7. Remove cookies from pan to rack and finish cooling to room temperature.
  8. Yield 3 ½ - 4 dozen.