Coconut Pecan Cookies

You get a double dose of goodness with these Coconut Pecan Cookies! They are soft inside and packed with shredded coconut and chopped pecans while the outside has a crunchy edge.

4.84 from 6 votes

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Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: Cookies

Calories: 142kcal

Author: Pat Nyswonger

Ingredients

4 cups 480 grams all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter melted
1 cup 200 grams dark brown sugar
1/2 cup 100 grams granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1 cup chopped roasted pecans
2 cups sweetened shredded coconut
1 cup raw pecan halves

Instructions

Preheat the oven to 350°F
Sift or whisk the flour, baking soda and salt together in a bowl and set aside. (See notes)
Add the melted butter and both sugars to a mixing bowl and beat on medium speed until well blended, about 1 minute
Beat in the eggs and vanilla extract.
Add the flour mixture and beat on low speed for 2 minutes, until well combined, stopping the motor and scraping the sides and bottom after 1 minute.
Stir in the chopped pecans and the shredded coconut.

Shape and Bake:

Using a small cookie/ice cream scoop, scoop up 1 tablespoon of dough per cookie and with damp hands, (not wet!) shape the cookies into balls and place on the prepared cookie sheet, spacing 2 inches apart. Press a pecan half into the top of each cookie.
Transfer to the oven and bake for 9-10 minutes until brown at the edges. Remove from the oven and let sit on the baking sheet for 5 minutes; then transfer to a cooling rack.

Notes

Baking soda is notorious for lumps and there is nothing pleasant about the lump of baking soda in a bite of cookie. Even if you do not sift the flour and baking soda together, set a small strainer over the flour mixture and measure the baking soda into the strainer to sift it. Discard the lumps.
I used a small 1 tablespoon cookie/ice cream scoop. If you use a larger 2 tablespoon scoop, increase the bake time by 1-2 minutes.
When you measure the flour do not just dip the measuring cup into the flour and scoop it out. If you do that then you will pack the flour down and get too much flour. Instead, either weigh the flour or lightly spoon it into the measuring cup.
If you do get too much flour and the cookie dough looks dry, add 1 teaspoon of milk at a time to the dough until it comes together.

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