Coconut Pecan Cookies
These cookies are crispy, chewy, and packed with toasted coconut and pecans. They come together quickly and bake up beautifully golden brown every time.
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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
Toasting the coconut and pecans adds an amazing depth of flavor. Don’t skip this step.
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.
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.
