Coconut Pecan Cookies

Closeup of Coconut Pecan Cookie with bite missing.

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!

Course Dessert

Cuisine Cookies

Prep Time 20

Cook Time 25

Total Time 45

Servings cookies

Calories 176kcal

Author Amee

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

US Customary - Metric

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

Note on Vanilla Bean Paste - I just love the punch of flavor from the vanilla bean paste! If you prefer, you can substitute with an equal measure of vanilla extract.

Nonstick Parchment - I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.

Note on Cookie Scoop - I like to use a cookie scoop to portion out my cookies so they're all uniform in size, and it keeps my hands much cleaner. I used a large cookie scoop (which holds about 3 tablespoons of dough) to make this recipe.

Nutrition