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. 🙂
A Variety of Cookies
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.
Similar Products Used in Making These Coconut Pecan Cookies
This post contains affiliate links. Please read my disclosure policy here.
• Hamilton Beach Power Deluxe Hand Mixer
• Cuisipro Stainless Steel Measuring Cup and Spoon Set
• AirBake Nonstick 2 Pack Cookie Sheet Set, 14in x 12in and 16in x 14in
• Kitchenatics 100% Stainless Steel Wire Cooling and Roasting Rack
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)
-
Preheat oven to 375°F (190°C). Combine flour and baking soda in a medium sized bowl.
-
Beat butter and brown sugar until light and fluffy, about 2 minutes. Add vanilla and beat until combined.
-
Beat in as much flour as possible.
-
Stir in remaining flour, coconut, and pecans.
-
Form into walnut-sized balls and flatten to form disks. Place on cookie sheet 2 inches apart.
-
Bake in oven for 10 to 12 minutes or until edges are golden. Cool cookies on a wire rack.
My Tray of Cookies
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! 😎
Lovefoodies says
August 14, 2014 at 10:02 amTruly inspired Linda! What beautiful cookies. All I need is a cup of tea and a tray of your delicious assortments!
Delicious!
Linda says
August 14, 2014 at 10:06 amThanks Mary! I will make you some of these cookies when you visit. 🙂
claudia lamascolo says
August 14, 2014 at 2:30 pmcant get any more delicious and professional looking cookies as these look! WOW!
Linda says
August 14, 2014 at 6:15 pmThanks Claudia! It’s been a while. I hope you are doing well. 🙂
Linda says
August 14, 2014 at 5:31 pmI don’t know how too print this recipe. Could you please let me know..
Linda says
August 14, 2014 at 6:14 pmThere is a print button at the very top right hand corner of the green recipe card. Click on it to print the recipe. 🙂
sathya says
August 15, 2014 at 8:39 am1 stick = 1/2 cup butter but you have mentioned as 1 cup butter….could u please reply me….
Linda says
August 15, 2014 at 8:50 amSorry about the typo. 1 stick of butter should be 1/2 cup or113g. I have corrected the typo. 🙂
Felicia Tan says
August 21, 2014 at 12:11 amCan I replace the butter with coconut oil?
Linda says
August 21, 2014 at 11:38 pmI have not tried it but I don’t see why not. As long as you can form the dough, it should work.
Catherine says
August 25, 2014 at 5:35 pmLovely cookies. Blessings, Catherine
Linda says
August 31, 2014 at 10:13 pmThanks Catherine! 🙂
Kitchen Belleicious says
August 26, 2014 at 1:00 pmthey look perfect! I love how the texture is buttery and crispy yet soft in the middle. So yummy.
Linda says
August 31, 2014 at 10:14 pmGood to see you Jessica. 🙂 These cookies are my favorite.
Ramona says
August 27, 2014 at 7:34 amI love cookies loaded with nuts and coconut. I would really enjoy these. 🙂
Linda says
August 31, 2014 at 10:16 pmI am with you Ramona. I think you will enjoy these cookies. 🙂
Nancy says
October 17, 2015 at 3:12 pmI 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!
Linda says
October 17, 2015 at 3:29 pmMost 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. 🙂