This Coconut Pecan Cookie Recipe is my go-to when I want something crisp, chewy, and full of toasted coconut flavor. They come together with simple ingredients, no chilling required, and bake up beautifully golden brown in just 10 minutes. Perfect for cookie boxes, bake sales, or your next Christmas cookie exchange.
Whenever I’m putting together a cookie tray or Christmas cookie box, I always include this Coconut Pecan Cookie recipe along with my Easy Christmas Butter Cookies and Classic Snowball Cookies. It’s the perfect trio for the holidays.
Why You’ll Love This Recipe
- No-chill dough. Mix, scoop, and bake. No waiting around.
- Crispy, chewy texture thanks to shortening and brown sugar.
- Toasted coconut and pecans add amazing flavor.
The Story Behind This Recipe
There’s a grocery store near me called Hy-Vee that sells a coconut pecan cookie I used to buy all the time. It’s rich, crisp, and perfectly nutty. One day I decided I wanted to recreate it at home. After several rounds of testing, I finally nailed it.
The secret is toasting the shredded coconut and chopped pecans before folding them into the dough. That step adds a warm, buttery flavor that makes these cookies taste just like they came from a bakery display case.
I used shortening instead of butter here because it gives the cookies their signature crispy edges without turning greasy or spreading too much. For extra richness, I add a generous splash of vanilla extract and a drop or two of butter flavoring (totally optional, but worth it).
Ingredients & Ingredient Tips
- All-purpose flour – Helps the cookies hold their shape without being too dense.
- Baking soda – Keeps the texture light and chewy.
- Salt – Balances all the sweetness.
- Vegetable shortening – Gives a crisp bite and keeps the cookies tender.
- Brown sugar – Adds moisture, caramel notes, and that chewy texture.
- Egg – Binds everything together.
- Vanilla extract – Brings out the flavor of the coconut and pecans.
- Butter flavoring – Optional, but it deepens that bakery-style flavor combination.
- Old-fashioned oats – Adds chewiness and a hint of heartiness (quick oats work too).
- Chopped pecans – Toast them for the best nutty aroma.
- Shredded coconut – Use sweetened coconut flakes for a chewy, golden brown finish.
Tools You’ll Need
- Medium and large mixing bowls
- Handheld mixer or the bowl of a stand mixer with paddle attachment
- Cookie sheet lined with parchment paper or silicone baking mat
- 1-tablespoon cookie scoop (yields about 48 cookies)
- Wire rack for cooling
How to Make Coconut Pecan Cookies
Toast the Coconut and Pecans
Chop your pecans, then toast them with the shredded coconut in a skillet over medium-low heat for a few minutes until lightly golden and fragrant. Stir constantly so nothing burns. Let them cool while you make the dough.
Mix the Wet Ingredients
In a large mixing bowl (or the bowl of an electric mixer), beat the shortening and brown sugar on medium speed until smooth and creamy, scraping down the sides of the bowl as needed. Add the egg, vanilla extract, and butter flavoring if using. Mix until fully combined.
Combine the Flour Mixture
Add the dry ingredients to the wet ingredients and mix on low speed just until the flour mixture disappears. Stir in the oats, toasted pecans, and coconut.
Scoop and Bake
Line baking sheets with parchment paper and scoop cookie dough balls using a small cookie scoop (I use this one). Place them a few inches apart on the prepared baking sheets. Flatten slightly and bake in a preheated oven at 350°F for about 10 minutes, or until the tops are lightly golden brown.
Allyson’s Tips: Packaging & Selling
I like to sell these by the dozen in clear cellophane sleeves. They look adorable and show off those toasted coconut flecks. This recipe makes about four dozen cookies, so it’s perfect for adding variety to your bakery menu, Christmas treat boxes, or holiday cookie swaps.
They also freeze beautifully. Once cooled, pack them in freezer-safe bags with parchment paper between layers, then thaw at room temperature when you’re ready to sell or gift them.
Storage & Make-Ahead Tips
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookie dough balls on a lined baking sheet, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, just add an extra minute to the bake time.
- Keep baked cookies in a freezer-safe bag for longer storage; they taste fresh when thawed overnight.
Coconut Pecan Cookies
Ingredients
- 1 cup flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable shortening
- 1 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup rolled oats
- ½ cup chopped pecans toasted
- ½ cup shredded coconut toasted
- Optional: a few drops of butter flavoring
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat shortening and brown sugar until creamy. Add egg, vanilla, and butter flavoring if using.
- Stir in the dry ingredients until combined. Fold in oats, toasted pecans, and toasted coconut.
- Using a cookie scoop, scoop 1-tablespoon portions onto prepared baking sheets. Flatten slightly before baking.
- Bake for about 10 minutes, until golden brown around the edges.
- Let cool on the cookie sheet briefly, then transfer to a wire rack to cool completely.
Notes
For chewier cookies, use quick oats; for heartier texture, use old-fashioned oats.
These are best enjoyed within a few days, but they stay fresh longer in a sealed container.
More Cookie Recipes You’ll Love
If you try this coconut pecan cookie recipe, I’d love to hear how it turned out. Leave a comment below, rate it 5 stars, and tag me on Instagram @BetterBakerClub so I can see your delicious cookies!
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