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These pecan cookies are flavored with coconut and pecan pieces. The cookie dough doesn’t need to be refrigerated and you can enjoy these cookies in 30 minutes!
Cookies are everyone’s favorite treat. Oatmeal chocolate chip cookies, the best thumbprint cookies and cardamom cookies are pretty popular. These pecan cookies are so easy to make and you can enjoy them during the holiday season with your loved ones.
Table of Contents
About this recipe
These cookies are one of my favorites. The crunch and the flavor are so lovely! Here are a few reasons to try this recipe:
- Flavors: The combination of coconut, pecans and brown sugar is so delicious!
- Quick: You don’t have to refrigerate the dough for this recipe, the cookies are ready in 30 minutes. Check out my maple oatmeal cookies if you like quick cookies!
- Easy: These cookies are perfect for a novice baker since they don’t require any specific skills.
Ingredients and substitutions
- Butter: It’s best to use unsalted butter that has been softened at room temperature. Salted butter won’t work for this recipe as it would alter the flavor. Different types of oil or vegan butter substitutes also won’t work.
- Flour: You need regular all purpose flour or 1:1 gluten-free flour for this recipe.
- Coconut: It’s best to use desiccated coconut to make this recipe. However, unsweetened shredded coconut works as well.
- Pecans: You need chopped pecans for the dough and whole ones to top the cookies.
Instructions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment papers.
- Mix the flour, baking soda, salt and coconut flakes in a bowl.
- In the bowl of a stand mixer, mix the melted butter and sugar with vanilla and an egg.
- Mix dry ingredients with the wet ingredients and add the chopped pecans to the cookie dough.
- Scoop out the cookie dough onto the baking sheets, top with pecan halves and bake.
- Let the cookies cool in the pan for a few minutes, then transfer them to cooling racks so they cool completely.
Variations
- Chocolate: Add 1/2 cup semi sweet chocolate chips to the cookies dough.
- Maple: Add 3 tablespoons maple syrup to the melted butter.
- Cinnamon: Add 1 teaspoon ground cinnamon to the flour mixture.
Frequently Asked Questions
Yes, you can use an electric hand mixer instead of a stand mixer to make these cookies. You can also use a whisk to mix the wet ingredients and a wooden spoon or a spatula to fold in the dry ingredients.
Store the pecan cookies in an airtight container in a cool and dry place for up to 4 days. You can also place store them in a freezer bag and freeze for up to 4 months. To serve, thaw the cookies at room temperature or place them on a baking sheet and heat them in the oven at 200 degrees F for 20 minutes.
You can refrigerate the cookie dough for up to 1 week. If you’d like to keep the dough for longer, place it in a freezer bag and freeze for up to 6 months. To bake, thaw the dough in the fridge overnight and when you’re ready to bake, follow the instructions in the recipe card.
I don’t recommend leaving out the egg or using egg substitutes as it would change the texture of the cookie.
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Brown Sugar Pecan Cookies
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup desiccated coconut
- 1/2 cup chopped pecans
- 24 pecans to top the cookies
Instructions
- Preheat the oven to 350°F . Line two baking sheets with parchment paper.
- In a medium sized bowl, mix the flour, baking soda, salt, and coconut flakes. Set aside.
- Melt the butter in a microwave safe bowl.
- Mix the butter and sugar until smooth.
- Add the vanilla and egg to the butter mixture. Mix again until smooth.
- Add the flour mixture to the butter mixture. Mix with a spatula or a wooden spoon so the dough comes together.
- Mix in the chopped pecans.
- Using a mini ice cream or cookie scoop, place the cookies on the baking sheets 2 inches apart from each other. Press a pecan on top of each cookie.
- Bake in the oven for 14 minutes. Rotate the sheets halfway so they bake evenly.
- Let the cookies cool on the sheets for 5 minutes and then transfer them onto cooling racks using a spatula.
Notes
- You can use unsweetened shredded coconut instead of desiccated coconut.
- For gluten-free cookies use 1:1 gluten-free flour.
- Store the leftovers in an airtight container and keep in a cool and dry place for up to 4 days. You can also freeze the cookies for up to 6 months, to serve, thaw them at room temperature.
- You can refrigerate the cookie dough for up to a week. When ready to bake, bring the dough to room temperature and bake according to the instructions. If you’d like to keep the dough longer, place it in a freezer bag and freeze up to 6 months. To bake, thaw the dough in the fridge overnight and bake according to the instructions in the recipe card.
- Variations:
- Chocolate chip: Add 1/2 cup semi sweet chocolate chips to the cookies dough with chopped pecans.
- Maple: Add 3 tablespoons maple syrup to the melted butter.
- Cinnamon: Add 1 teaspoon ground cinnamon to the flour mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies were so nutty and delicious! They were the perfect afternoon treat for my kiddos today!
I’m always up for a quick, easy and delicious cookie! Loving the pecan and coconut combination.