Easy Coconut Pecan Cookie Recipe
Easy Coconut Pecan Cookie Recipe
Coconut pecan cookies are an easy cookie recipe that has notes of a holiday feel but is perfect as a year-round treat! Combining toasted coconut, toasted pecans, and a chocolate drizzle, these cookies are chewy and perfect for a chocolate covered pecan and coconut treat. The toasted pecans and coconut are the best part, bringing in delicious flavor, that when covered in chocolate drizzle, are one of my favorite flavor combinations. I love making these cookies around the holidays and adding cinnamon in the mixture for a warm coconut pecan cookie recipe that is easy and delicious.
Notes and Tips for Delicious Coconut Pecan Cookie Recipe:
These cookies are so good leftover with a cup a coffee! Try making a batch and serving with your next breakfast!
Get your butter and eggs out about an hour before you plan to bake. This will make for a smoother dough as the eggs and butter will combine if they are closer to room temperature.
I use unsalted butter for this coconut pecan cookie recipe. For baking I like to add my salt in separately. If you only have salted butter, skip adding the salt that the recipe calls for.
Common Questions For Coconut Pecan Cookies:
What Kind of Coconut should I buy for Coconut Pecan Cookies?
Shredded coconut works best for coconut pecan cookies. It is small enough to mix into the cookie dough and is fast to toast.
If you can not find shredded coconut, you can blend dried coconut flakes or pieces in a food processor until the size of shredded coconut.
What Kind of Chocolate Should I Use?
The chocolate drizzle for these cookies is made of your favorite chocolate chips! Chocolate chips are easy to find and taste great, making them my preferred chocolate for these. They also melt quickly but reharden well. If you have leftover drizzle, see below for making chocolate covered pecans!
You can also use a semi sweet baking chocolate, or chocolate wafers that are good for melting.
How To Toast Pecans and Coconut on the Stovetop?
Stovetop toasting is super easy and quick. I heat up a non-stick skillet over medium heat and add in my pecans and coconut. I do not use oil for this.
The pecans and coconut will start to become very fragrant and toasted after only a couple of minutes. Stir frequently! Pecans and shredded coconut can burn really quickly. Keep an eye on them and stirring frequently will ensure they get toasted on all sides.
The skillet you use may change the time it takes to toast the pecans and the coconut on the stove top. A smaller pan may require more time as the pecans and coconut are closer together.
Do I need to Refrigerate the Cookie Dough?
I recommend chilling this dough in the freezer for about 30 minutes. This allows the dough to harden up a bit to make it shapeable before going in the oven.
This cookie dough gets really soft when you add in hot pecans and coconut, which can make it hard to shape. You can skip the chilling the process, but the dough may be hard to handle!
Chocolate Covered Pecan Recipe with Leftover Chocolate Drizzle:
If you have leftover melted chocolate when you are done drizzling the chocolate on the cookies, make chocolate covered pecans!! You can serve them with your cookies at a party or have them as a fun snack or treat.
To make chocolate covered pecans:
Lay pecans flat on a piece of parchment paper or plate. Drizzle with the leftover chocolate until they are well covered.
Add a sprinkle of flaky salt and let them cool in the fridge until the chocolate is cooled.
If you make chocolate covered pecans with your chocolate drizzle, let me know in the comments below!
Ingredients For Coconut Pecan Cookies:
Recipe for Coconut Pecan Cookies with Chocolate Drizzle
- 3/4 cup shredded coconut You can use coconut flakes too but I recommend shredding them for easier incorporation into the cookie dough.
- 3/4 pecan halves You can use pecan pieces too or just chop up whole pecans.
- 1/2 cup unsalted butter If you use salted butter, omit the salt for the recipe.
- 1/2 cup brown sugar Brown sugar helps make the cookies soft and chewy.
- 1/4 cup white sugar The white sugar helps harden the cookie tops and helps stabalize the cookies.
- 1 egg + 1 egg yolk The extra egg yolk is both a binder and an extra bit of fat for the cookies.
- 1 tsp vanilla extract Vanilla adds flavor and goes with the chocolate really well!
- 1 1/4 cup all purpose flour You can use whole wheat or even gluten free flour here.
- 1/4 tsp salt Salt helps enhance the sweet flavors in these cookies.
- 1 tsp baking powder Baking powder gives rise to the cookies.
- 1/8 tsp baking soda You can use up to 1/4 tsp of baking soda, depending on how fluffy you like your cookies.
- 1/4 tsp cinnamon, optional but recommended for flavor.
- 1/2 cup chocolate chips, for drizzling. These are melted into liquid chocolate. You can use any chocolate here.
How To Make Easy Coconut Pecan Cookies:
Toast the Pecans and Coconut
Over medium heat, add the shredded coconut and pecans to the skillet.
Stir frequently and toast until the coconut is golden brown and the pecans are just starting to sizzle, about 6-7 minutes.
Remove from the heat and set aside.
Make and Chill the Cookie Dough
In a bowl, cream together the butter and sugar.
Add in the egg, egg yolk, and vanilla. Mix until combined.
In a separate bowl, mix all the dry ingredients
Slowly add the four and mix until just combined.
Add in the pecans and coconut and mix until combined
Cover and chill the cookie dough for 30 minutes, or up to over night.
Preheat the Oven and Bake the Cookies
When ready to bake, preheat the oven to 350 F.
Divide the dough into 9-12 cookies by scooping with spoon or cookie scoop onto a baking sheet.
Bake for 8-10 minutes or until browning around the edges and starting to crack on top.
Drizzle with Melted Chocolate
While the cookies are baking: heat 1/2 cup of chocolate chips in the microwave. Do this in 30 second increments, stirring in between!
When ready, remove the cookies from the oven. Place on a cooling rack with a piece of parchment paper underneath
Drizzle generously with chocolate drizzle!! See above for how to use leftover chocolate for chocolate covered pecans!
Coconut Pecan Cookie Recipe
Ingredients
- 3/4 cup shredded coconut
- 3/4 pecan halves
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/2 cup chocolate chips, for drizzling
Instructions
Nutrition Facts
Calories
228Fat
12 gCarbs
29 gProtein
2 gCholesterol
37 mgNote: Nutritional information is an estimate only. Exact counts will vary based on exact ingredients used.