Coconut Pecan Cookies

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These coconut pecan cookies are super soft, decadent and easy to make!

No need to chill your cookie dough, these tasty delights are ready in less than 30 minutes.

OK OK – you do have to wait a few extra minutes for them to cool down on the tray, but trust me – it is worth the wait.

I love making these cookies especially around holiday time. They are perfect for a holiday party, cookie exchange or to be enjoyed by the fireplace with the ones you love.

Serve them up with this Shaken Espresso Recipe (or perhaps an Espresso Martini with Baileys?), creamy Coquito, Pistachio Coquito or a Gingerbread Martini and you are living your best life!

Speaking of easy desserts, don’t miss out on this Edible Sugar Cookie Dough, these easy Ninja Creami Recipes or the Tiktok Crookie.

And for the holidays, you will love these Easter Cookies, Whiskey Pecan Pie and this Christmas Candy Charcuterie Board!

Now back to the star! Coconut pecan cookies are all the rage!

From Harris Teeter coconut pecan cookies recipe to Hy-vee coconut pecan cookies recipe to Sam’s club coconut pecan cookies recipe and Publix coconut pecan cookies, these cookies popping this holiday season.

And let’s not forget about Food Lion coconut pecan cookies, Winn Dixie coconut pecan cookies, Aldi coconut pecan cookies and David’s coconut pecan cookies.

But here’s the thing, I would wager that these quick and easy, no-chill cookies are the very best! I hope you agree.

These coconut pecan cookies with white chocolate chips combine the rich, nutty flavor of pecans, the delicate sweetness of coconut and creamy dreamy white chocolate.

This combination offers a delightful contrast of textures and flavors, making these cookies a unique and irresistible treat.

So, be sure to impress your guests with this delightful dessert and be sure to freeze and bunch for yourself for later!

Why this coconut pecan cookie recipe is the best!

No need to chill the dough when making these easy cookies which is a huge time-saver! Ready in under 30 minutes, they are the perfect hassle-free and delicious holiday treat.

Also perfect for an office holiday party or cookie exchange!

With minimal cleanup required, this recipe is a time-saver. Less time cleaning, more time eating and spending time with friends and family!

These chocolate chip pecan coconut cookies pair perfectly alongside a cup of coffee for a cozy morning or as a delightful accompaniment to cocktails during festive gatherings.

Ingredients

Butter: This recipe is best with salted butter. However, if you only have unsalted butter, you can add ¼ teaspoon salt to your dry ingredients when mixing.
Brown Sugar: Light or dark brown sugar both work well. Dark brown sugar will impart more molasses flavor.
White Sugar
Egg
Vanilla: Vanilla extract or vanilla bean paste.
Flour: All purpose white flour.
Baking Soda
Corn Starch
Pecans: Chopped.
Sweetened Shredded Coconut: You can use unsweetened coconut if preferred.
White Chocolate Chips: Chips or chunks.

Instructions

process shots 1 though 4 for how to make coconut pecan cookies.

Preheat the oven to 350°F.
Melt butter (about 30 seconds in microwave).
In large bowl, add melted butter, brown sugar and white sugar. Beat until thoroughly combined.
Add egg and vanilla extract (or vanilla bean paste). Beat until thoroughly combined.
In separate bowl, mix dry ingredients (flour, baking soda and cornstarch).
Add dry ingredients to wet ingredients and mix until dough forms.

process shots 5 though 8 for how to make coconut pecan cookies.

Add pecans, shredded coconut and white chocolate chips. Mix gently by hand or with a spoon.
Roll dough (or use cookie scoop) into 12 evenly shaped, round cookie dough balls and place cookie dough onto lined prepared baking sheet (parchment paper or silicon mat/silpat). You can add a few extra toppings on your cookies if you desire (just lightly press them in).
Bake 15-17 minutes at 350°F. If you make smaller cookies, reduce your baking time accordingly.
Allow cookies to cool on the baking sheet for at least 10-15 minutes. Do not over bake. They will look fluffy and barely golden. Once they cool, they will be soft and delicious!
Store in airtight container. These cookies also freeze well.

How to measure flour

When you measure your flour, do not scoop it out directly as that can lead to using more flour than is needed.

To correctly measure your flour, give the flour a stir with a fork or a whisk to loosen it.

Spoon the flour into cup until it is heaping, then level with the flat side of a knife.

FAQ and expert tips

How can I make cookies soft and chewy?

To achieve soft and chewy cookies, don’t overbake them. Remove them from the oven when the edges are lightly golden but the center is still slightly undercooked, allowing them to firm up as they cool.

What can I substitute for eggs in a cookie recipe?

You can substitute eggs in cookies with ingredients like applesauce, mashed bananas or flaxseed mixed with water to maintain moisture and binding properties in your recipe.

How do I prevent cookies from spreading too much while baking?

To prevent cookie spreading, chill the dough before baking or use parchment paper or a silicone baking mat. Also, cool your baking sheets between batches.

Easy cookie recipes

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Coconut Pecan Cookies (No Chill)

These coconut pecan cookies are super soft and decadent and with the addition of white chocolate chips, you are in for the perfect treat. This coconut pecan cookie recipe is NO CHILL and ready in less than 30 minutes. Perfect for a holiday party, cookie exchange or to satisfy that sweet tooth any time of year! Print Pin Course: Dessert, SnackCuisine: American Prep Time: 5 minutesCook Time: 15 minutesResting time.: 10 minutesTotal Time: 30 minutes Servings: 12 cookies Calories: 269kcal Author: Aubrey Cost: $8

Equipment

Baking sheet, cooling rack, hand beater

Ingredients

½ cup salted butter
½ cup light or dark brown sugar
¼ cup white sugar 63g
1 large egg
1 teaspoon vanilla extract or vanilla bean paste
1¾ cups all purpose white flour* * See notes for measuring flour
½ teaspoon baking soda
1 teaspoon cornstarch
½ cup chopped pecans
⅕ cup sweetened shredded coconut
½ cup (optional but recommended) white chocolate chips or white chocolate chunks If you omit white chocolate chips, increase your shredded coconut to ½ cup total.

Instructions

Preheat the oven to 350°F.
Melt butter (about 30 seconds in microwave).
In large bowl, add melted butter, brown sugar and white sugar. Beat until thoroughly combined.
Add egg and vanilla extract (or vanilla bean paste). Beat until thoroughly combined.
In separate bowl, mix dry ingredients (flour, baking soda and cornstarch).
Add dry ingredients to wet ingredients and mix until dough forms.
Add pecans, shredded coconut and white chocolate chips. Mix gently by hand or with a spoon.
Roll dough into 12 evenly shaped, round dough balls and place on lined baking sheet (parchment paper or silicon mat/silpat). You can add a few extra toppings on your cookies if you desire (just lightly press them in).
Bake 15-17 minutes at 350°F. If you make smaller cookies, reduce your baking time accordingly.
Allow cookies to cool on the baking sheet for at least 10-15 minutes. Do not over bake. They will look fluffy and barely golden. Once they cool, they will be soft and delicious!
Store in airtight container. These cookies also freeze well.

Notes

Tip to Measure Flour: When you measure your flour, do not scoop it out directly as that can lead to using more flour than is needed. To correctly measure your flour, give the flour a stir with a fork or a whisk to loosen it. Spoon the flour into cup until it is heaping, then level with the flat side of a knife.