These Coconut Pecan Cookies are so darn tasty! The browned butter, sweetened coconut, and toasted pecans make a fantastic flavor combination!
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These Coconut Pecan Cookies are crisp at the edges and chewy in the center with the stellar flavor team of browned butter, coconut, and toasted pecans! Perfect for picnics, potlucks, or a random Tuesday night!
If you enjoy this recipe, check out the posts for my Eggless Chocolate Chip Cookies, Bailey's Chocolate Chip Cookies, and Cherry Chocolate Chip Cookies!
Ingredients
Here's everything you need for these cookies! Measurements for each of the ingredients are included in the recipe card, below.
- Flour - Provides structure for the cookies. I used all-purpose flour.
- Cornstarch - Lends the cookies a softer texture.
- Baking Soda - For leavening.
- Salt - To help balance and enhance the flavors of the cookies.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You will brown the butter before starting the recipe!
- Sugar - For sweetness and keeping the cookies moist.
- Brown Sugar - For sweetness, a subtle molasses flavor, and keeping the cookies soft and moist.
- Egg - For structure, moisture, and richness. You want your egg to be at room temperature.
- Vanilla Bean Paste - For flavor and lovely flecks of vanilla bean in the cookies! If you don't have vanilla bean paste or prefer not to use it, you can substitute with an equal measure of vanilla extract.
- Chopped Pecans - For flavor and a lovely crunch! Toasting the pecans will make them even more flavorful! Instructions on how to toast the pecans is included in the recipe card.
- Sweetened Shredded Coconut - For flavor.
Instructions
Just a few simple steps, and you've got yourself a batch of crisp and chewy cookies! More detailed instructions are included in the recipe card, below.
How to Brown Butter
If you've never browned butter before it could seem a little intimidating, but I promise it's so easy! Not only easy, but well worth the little extra time it takes for the amazing flavor!
- Place butter in a medium saucepan and melt over medium heat.
- As the butter browns, swirl the pan occasionally. Foam will form on top, which is normal.
- As the butter browns, it will bubble and sputter and the foam will begin to dissipate a bit. Keep a close watch!
- The butter is browned when the bubbling and sputtering stops. Let cool to room temperature.
Making the Cookies
Here's how to make these cookies, step by step!
- Beat the browned butter and sugars until combined.
- Add egg and vanilla bean paste and mix to combine.
- Gradually add the dry ingredients and mix until almost incorporated.
- Fold in the toasted pecans and coconut until distributed throughout the dough. Portion the dough and bake as written in the recipe card, below.
Equipment
There's no special equipment necessary for this recipe, but here are a few things that make life a little easier:
- Parchment Paper - I like to line my pans with nonstick parchment for easier cleanup. If you line your pans with a silicone liner, the cookies may take a little longer to bake through.
- Cookie Scoop - I used a large cookie scoop (about 3 tablespoon volume) to portion out my cookies so they’re all uniform in size (and my hands stay a lot cleaner).
Storage
The cookies will keep, completely cooled, in an airtight container for up to a week. They'll stay soft and moist for longer if you place a slice of bread in the container with the cookies (white bread works best for this so it doesn't lend any flavor to the cookies)!
For longer storage, the cookies will keep in an airtight container in the freezer for up to three months.
FAQ
My best tip for round cookies: When the cookies come out of the oven, immediately use something round (a mug, large round cookie cutter, biscuit cutter, etc.), place it over a cookie, and swirl it in a small circle. The cookie will move around on the cookie sheet a bit, and that's okay. The cookies are still warm and soft, and you'll be able to easily mold them to the rounded shape of the cutter/mug. Repeat with the remaining cookies, and your whole batch will be round!
Other Recipes You May Like
Coconut Pecan Cookies
Ingredients
- ½ cup unsalted butter
- 1 ½ cups flour (I used all-purpose flour)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup brown sugar
- ½ cup white granulated sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla bean paste (see note)
- ½ cup chopped pecans, toasted
- ½ cup sweetened shredded coconut
Instructions
To Brown the Butter
- Place butter in a medium saucepan over medium heat. Once the butter is melted, swirl the pan occasionally to help promote even browning of the butter. Foam will form on top, this is normal!
- As the butter browns, it will bubble and sputter and the foam will begin to dissipate a bit. Keep a close watch on the butter, as it's easy to burn! It's easy to know when the butter is done: it will be quiet! Just listen for the bubbling and sputtering to be nearly stopped, then it's perfectly browned! The browning process typically takes 10-15 minutes total.
- After removing the browned butter from the heat, allow the butter to come to room temperature. You can speed up this process by placing it in the fridge to cool, just make sure it doesn't start to solidify.
To Toast the Pecans
- Spread the chopped pecans out on a baking sheet and toast in a single layer, checking/stirring often, at 350℉ for 5-7 minutes. The pecans are toasted when they're warmed and fragrant. Let the pecans cool to room temperature.
For Cookies
- With your oven still at 350℉, line baking sheets with parchment (see note) and set aside.
- In a medium bowl, combine the dry ingredients (flour, cornstarch, baking soda, and salt). Set aside.
- In the bowl of a stand mixer, beat the browned butter and sugars until combined.
- Add egg and vanilla bean paste (see note) and mix to combine.
- Gradually add the dry ingredients and mix until almost incorporated.
- Fold in the toasted pecans and coconut until distributed throughout the dough.
- Portion the dough out into balls that are about 3 Tablespoons in size (see note on cookie scoop), and place on the prepared baking sheets at least two inches apart.
- Bake the cookies for 10-12 minutes, or until just barely golden around the edges. Allow baked cookies to sit on the baking sheet for about 10 minutes before removing them to a wire rack to cool completely.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
Stella
These were fantastic! My family really enjoyed them.
Nancy Bathurst
Just took them out of the oven and waited as long as I could! Delicious!
Amee
Oh, yay! So happy you enjoyed the recipe, Nancy!