The fragrance and combination of flavors in these Coconut Pecan Cookies are sure to please. Perfect for tea time or the holidays.
Last week was my cookie baking week. I made 6 different kinds with a total of 170 cookies in all. It was a lot of work and the kitchen was a mess but I enjoyed it. I had lots of people to help me eat those cookies and it was totally worth the effort. 🙂
At first, I baked some cinnamon chip and these fun Soft Chewy M&M Cookies. As the week progressed, I made sugar cookies, checkerboard cookies, Pecan Creme de Menthe Cookies, and finally my favorite Coconut Pecan Cookies.
I have made these Coconut Pecan Cookies for years now. They almost always make an appearance during Christmas. The original recipe came from my treasured Better Homes and Garden Cookbook presented to me many years ago by a friend when I first moved to this country. Through the years, I’ve adapted the recipe and made the cookies egg-free and reduced the sugar to suit our taste. Do give it a try. I hope you enjoy them as much as we do.
The fragrance and combination of flavors in these Coconut Pecan Cookies are sure to please. Perfect for tea time or the holidays.
(Makes 18 cookies)
- 1 cup all-purpose flour (150g)
- ½ tsp baking soda
- 1 stick butter (½ cup /113g)
- ½ cup brown sugar (90g)
- 1 tsp vanilla extract
- ½ cup unsweetened dried grated coconut (50g)
- ½ cup chopped pecans (toasted) (60g)
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Preheat oven to 375°F (190°C). Combine flour and baking soda in a medium sized bowl.
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Beat butter and brown sugar until light and fluffy, about 2 minutes. Add vanilla and beat until combined.
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Beat in as much flour as possible.
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Stir in remaining flour, coconut, and pecans.
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Form into walnut-sized balls and flatten to form disks. Place on cookie sheet 2 inches apart.
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Bake in oven for 10 to 12 minutes or until edges are golden. Cool cookies on a wire rack.
Here is one of the trays of cookies I made. On the far left are the Coconut Pecan Cookies shared today. In the center are Checkerboard Cookies which I will be sharing in the days ahead. In the foreground are these Pecan Creme de Menthe Cookies. Do check them out.
Enjoy…..and have a wonderful day! 😎
Truly inspired Linda! What beautiful cookies. All I need is a cup of tea and a tray of your delicious assortments!
Delicious!
Thanks Mary! I will make you some of these cookies when you visit. 🙂
cant get any more delicious and professional looking cookies as these look! WOW!
Thanks Claudia! It’s been a while. I hope you are doing well. 🙂
I don’t know how too print this recipe. Could you please let me know..
There is a print button at the very top right hand corner of the green recipe card. Click on it to print the recipe. 🙂
1 stick = 1/2 cup butter but you have mentioned as 1 cup butter….could u please reply me….
Sorry about the typo. 1 stick of butter should be 1/2 cup or113g. I have corrected the typo. 🙂
Can I replace the butter with coconut oil?
I have not tried it but I don’t see why not. As long as you can form the dough, it should work.
Lovely cookies. Blessings, Catherine
Thanks Catherine! 🙂
they look perfect! I love how the texture is buttery and crispy yet soft in the middle. So yummy.
Good to see you Jessica. 🙂 These cookies are my favorite.
I love cookies loaded with nuts and coconut. I would really enjoy these. 🙂
I am with you Ramona. I think you will enjoy these cookies. 🙂
I wrote down the recipe a while back and decided to make them the other day. I came back to this site because I didn’t write down how many eggs. Surprise!!!No eggs! I was apprehensive but made them anyway. They are one of the most delicious cookies I have made!!! So buttery and lightly crispy. Thank you!
Most of the cookies on this blog are made without eggs. I think eggless cookies are lighter and taste better. I am glad you decided to make them after all. Thank you for coming back to let me know you enjoyed them. 🙂