Can I use different types of nuts?

Absolutely! Feel free to swap out the chopped pecans for walnuts, almonds, or any nut variety you prefer.

What's the best method for cookie storage?

I'd suggest individually wrapping the cookies in plastic and keeping them in the refrigerator. Alternatively, you can store them at room temperature in an airtight container for 1-2 days. If refrigerated, enjoy them within 4-5 days!

Is it okay to chill the cookie dough overnight?

Yes, it's a great idea! To do so, scoop and roll the dough, then place it on a baking tray covered tightly with plastic wrap. Allow the dough to come to room temperature before baking, which typically takes about 1 hour.

How long is the shelf life of these cookies?

You can also keep them at room temperature in an airtight container for 1-2 days. If stored in the refrigerator, savor them within 4-5 days!

Toasted Coconut Pecan Cookies

A coconut pecan cookie on a wood cutting board leaning on anther cookies.

Print Recipe

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5 from 2 reviews

You will love these chewy, toasted coconut pecan cookies! They are easy to make and filled with toasted coconut flakes, chopped pecans, and a touch of cinnamon! They have a crispy shell and a chewy center and are perfect for coconut fans!

Author: Pate Giltner
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 20 cookies
Category: cookie
Method: baked
Cuisine: American

Ingredients

3/4 cup butter, melted
2/3 cup granulated Sugar
¾ cup light brown sugar
1 egg and 1 yolk
2 teaspoons Vanilla
1 ½ cups All-purpose Flour
½ teaspoon Baking Powder
3/4 teaspoon Baking Soda
1 tsp cinnamon
½ teaspoon Salt
2 cups shredded coconut
1 cup chopped pecans

Instructions

1. Start by toasting the coconut on a baking sheet at 350 degrees for 3-5 minutes.
2. Mix the butter and sugars in a medium mixing bowl until smooth.
3. Mix in the egg, egg yolk, and vanilla.
4. Fold in the flour, baking powder, baking soda, salt, and cinnamon until a dough forms.
5. Mix in the pecans and the toasted coconut (reserving some coconut to roll the cookies in). Chill for 1 hour.
6. Use a cookie scoop to scoop 1 1/2 tablespoons of batter balls, roll in remaining coconut, top with a pecan half (optional), and place onto lined baking sheets, leaving 2 inches between each cookie.
7. Bake at 350 for 10-13 minutes or until the edges are slightly golden.

Notes

Store baked cookies in an airtight container at room temperature for 2-3 days. You can also refrigerate or freeze the cookie dough balls; just be sure to bring them to room temperature before baking.
*Measure your flour properly. This is my best baking tip! I typically fluff my flour, then scoop and level.
For extra flavor, toast the pecans before chopping them. Simply spread the pecans on a baking sheet and bake at 350°F (175°C) for about 5 minutes until fragrant. Allow them to cool before using in the recipe.

Find it online: https://thegandmkitchen.com/toasted-coconut-pecan-cookies/