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–+ servings
A stack of four coconut pecan cookies is the focus, with scattered pecans and additional cookies dotted around. Recipe by movers and bakers
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Coconut Pecan Cookies

Fill your cookie jar with these Chewy Coconut Pecan Cookies. Perfectly golden and brimming with toasted pecans and shredded coconut, these cookies offer a delightful crunch followed by a soft, buttery centre.
Servings 12 servings
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

  • 115 g (½ cup) unsalted butter
  • 100 g (½ cup) brown sugar
  • 40 g (3 tbsp + 1 tsp) caster sugar
  • 0.5 tsp coconut extract (optional but delicious!)
  • 215 g (1 ½ cups + 1 tbsp) plain (all purpose) flour
  • 2 tsp cornflour (cornstarch)
  • 0.5 tsp baking powder
  • 0.5 tsp bicarbonate of soda (baking soda)
  • 0.5 tsp salt
  • 75 g (½ cup + 1 tbsp) pecans, roughly chopped
  • 40 g (½ cup + 1 tbsp) desiccated coconut
  • 1 large egg

Instructions

  • Line a baking tray with parchment paper and set it aside.
  • In the bowl of a stand mixer or a large mixing bowl, beat together the butter until soft. Add in the sugars and beat together until slightly paler and fluffy.
  • Sift the flour, cornflour (cornstarch), baking powder, bicarbonate of soda (baking soda) and salt into the mixing bowl. Beat into the butter mixture until completely combined. The mixture will resemble damp sand.
  • Tip in the coconut and most of the nuts, reserving a handful to stud the cookies with later. Mix again to evenly spread the add ins. Finally, add in the egg and mix until just sticking together in large clumps of dough.
  • Using an ice cream scoop (or two spoons), place equal balls of cookie dough onto the prepared baking tray. Stud the cookies with the nuts set aside earlier. Place the baking tray in the fridge to chill the cookies for at least 30-60 minutes.
  • About 10 minutes before baking, preheat the oven to 180C/350F. Line a second baking tray with some parchment paper. Place the cookie dough balls on the baking tray, leaving room for them to spread when baking. I get four cookies to a tray. Bake in the preheated oven for 10-12 minutes (mine take 11 minutes exactly). The cookies will be lightly golden and their tops will have little cracks all the way to the middle. Remove the baking tray from the oven, but leave the cookies on the tray for an additional 5 minutes to firm up before moving them to a cooling rack. Enjoy!

Notes

  • Make sure you have prepared all tools and ingredients before you start mixing. Line the baking tray and get the ingredients out ready to use. And remember to make space in the fridge to chill the cookie dough too. It is so easy to forget something once you start mixing.
  • Take time to read through the recipe so you are familiar with what steps come next. Notice details and instructions and stick with the ingredients given as it could affect the results of your final bake.
  • Be patient when chilling the cookie dough before baking. This step is really important so the cookies hold their shape and have some thickness to them. If you skip the chill, the cookies will spread a lot more and be much thinner and not as chewy.
  • Once baked, leave the cookies on the baking tray for a few minutes before moving them to a cooling rack. These few minutes are crucial for the cookies to firm up once out of the oven. If they are moved too soon, they could fall apart and you will end up with a very delicious, pecan and coconut cookie flavoured mess instead!
    • Author: Andrea
    Calories: 252kcal
    Course: Cookies + Biscuits
    Cuisine: American, British
    Keyword: Chewy Coconut Cookies, Coconut Pecan Cookies, Crispy coconut pecan cookies recipe, Pecan and Coconut Recipe

    Nutrition

    Calories: 252kcal