Brown Sugar Pecan Cookies

5 from 12 votes

These pecan cookies are ready in 30 minutes and are flavored with coconut and pecan pieces. It's a family favorite and everyone loves it!

Prep Time10

Cook Time14

Total Time24

Course: Cookies, Dessert

Cuisine: American

Servings: cookies

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.

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.