Some days just call for a cookie that tastes like sunshine and comfort at the same time. These buttery Coconut Pecan Cookies are it! Soft, chewy, and naturally low in carbs, even if that’s not what you’re looking for.
Coconut pecan cookies are rich, nutty drop cookies made with almond flour, coconut, and toasted pecans for the perfect balance of chew and crunch.
They’re soft and chewy, with golden edges and all that buttery, nutty flavour you want in a homemade cookie. The coconut adds this light sweetness that plays perfectly with the toasted pecans — just enough to make them feel special without overdoing it. You can throw the dough together in minutes, and honestly, they’re just as good on a weeknight as they are for a holiday bake.
If you love soft and chewy cookies, you’ll want to try my pecan and chocolate chip cookies or cranberry oatmeal cookies — both bake up with that same golden edge and buttery center. For something savoury (because balance is everything), my pumpkin chicken curry or oven baked brats makes a pretty great dinner to follow these up with.
Why You’ll Love These Buttery Coconut Pecan Cookies
- The texture. Crisp at the edges, soft and chewy in the center — the kind that stays perfect even the next day.
- Big buttery flavour. Toasted pecans meet coconut for a flavour that’s rich, nutty, and just sweet enough.
- No chill time. Scoop, bake, eat — no waiting around for dough to rest.
- Always a crowd-pleaser. Nobody guesses they’re secretly low-carb; everyone just asks for seconds.
- Perfectly snackable. Sweet enough for dessert, but also totally acceptable with morning coffee.
- Freezer-friendly. The dough freezes beautifully, so you can bake fresh cookies anytime.
These soft and chewy coconut and pecan cookies are quick to make, easy to love, and guaranteed to disappear fast.
Coconut Pecan Cookie Ingredients (and a Few Handy Swaps)
Before we get baking, let’s take a quick look at what goes into these soft and chewy coconut cookies. Every ingredient here earns its spot — nothing fancy, just simple things that come together to make cookie magic. Here’s everything you’ll need to make them in a little bit more detail:
- Shredded Coconut: This is where the tropical sweetness comes from. Go for unsweetened finely shredded coconut, not the big flakes — they blend better into the dough and give that soft, chewy texture. However, if you only have sweetened coconut, you can definitely use it! Just reduce your sweetener slightly (by about 2 tablespoons) to keep the cookies from coming out too sweet. And if you’ve only got large flakes, pulse them a few times in a food processor to break them down.
- Pecans: Toasted pecans are the heart of this recipe. They add a buttery crunch that balances the sweetness beautifully. I always recommend toasting your own — it takes just a few minutes and makes a huge difference in flavour. You can follow my how to toast pecans guide if you need a quick refresher. Walnuts or macadamias work in a pinch, but pecans really bring the best flavour.
- Almond Flour: Our base. It keeps the cookies tender and soft with a mild nuttiness that complements the pecans. Make sure you’re using superfine almond flour, not almond meal (which is coarser and can make the cookies grainy). If you need to swap it, coconut flour won’t work — it’s far more absorbent. But a gluten-free 1:1 baking blend or cashew flour can stand in pretty well, though the texture will be a bit different.
- Coconut Oil: For that rich, buttery flavour — without butter. Use room-temperature coconut oil that’s soft but not melted. If yours is solid, just warm it slightly until scoopable. You can also use unsalted butter if you prefer a more classic flavour.
- Granulated Sweetener: Use a sugar substitute that measures cup-for-cup with sugar — something like allulose or a monk fruit blend. Allulose melts beautifully and gives that chewy, golden finish. Regular sugar works fine if you’re not concerned about carbs; the cookies will just brown a bit faster.
- Egg: The binder that keeps everything together and adds richness. Room-temperature eggs mix more evenly, so pull one out a few minutes before you start.
- Vanilla Extract: A little warmth, a little depth. It ties all those buttery, nutty flavours together. Use pure vanilla extract if you can; it makes a noticeable difference.
- Baking Soda + Salt: The duo that keeps the cookies soft inside and gives them just enough lift. Don’t skip the salt! It balances the sweetness and makes all the other flavours pop.
- Optional (not pictured): A pinch of cinnamon or nutmeg adds cozy depth, or try a sprinkle of flaky sea salt on top for a sweet-salty finish that makes everyone think you bought them from a bakery.
RECIPE NOTE: The dough keeps well in the fridge for a day or two, so you can bake fresh cookies whenever you need them.
Secrets to Soft, Chewy Coconut Pecan Cookies
You can find full instructions for how to make this coconut pecan cookie recipe in the recipe card down below, but here are a few quick tips to keep in mind:
- Use room-temperature ingredients. Cold coconut oil (or butter) and eggs can keep the dough from mixing evenly. Let everything sit out for about 20–30 minutes before you start. It helps the cookies bake up soft and uniform instead of patchy or dry.
- Toast those pecans (trust me). A few minutes in a skillet or oven brings out their buttery flavour and adds that deep, nutty richness you just can’t get from raw nuts. I link my how to toast pecans guide for a reason — it makes a real difference.
- Make them even. Try to keep all your cookies about the same size so they bake evenly. A cookie scoop (or something similar) makes this super easy! Each one comes out uniform, which means no underbaked centers or overbrowned edges.
- Scoop, pack, and press. I tested these cookies more times than I’ll admit, and here’s the truth — the dough will look a little crumbly at first. Don’t panic; that’s exactly how it’s meant to be. The secret is to pack it firmly into your cookie scoop instead of leaving it loose. When you release it, you should get a neat, compact dome. Then, use your hands to gently press it together just enough to hold its shape. That extra bit of pressure is what transforms a sandy dough into those soft, chewy rounds that stay together beautifully once baked.
- Flatten the tops slightly. Since almond flour cookies don’t spread much, give each dough ball a gentle press before baking. It helps them bake evenly and keeps the centers from staying too thick.
- Don’t overbake. These cookies should come out when the edges are just golden and the centers still look a little soft. They’ll keep cooking on the tray as they cool, so pull them early for that perfect chewy bite.
- Let them cool on the tray. This is where the magic happens! The cookies set and get their chewy texture as they cool. Move them too soon, and they’ll fall apart (deliciously, but still).
Variations Worth Trying
These buttery coconut cookies with pecans are super easy to customize! Whether you’re after a cozy oatmeal twist or a tropical version, these variations all start with the same chewy, buttery base. Here are a few delicious ways to switch them up:
- Cowboy Cookies: Stir in a handful of chocolate chips, a few oats, and maybe a pinch of cinnamon. You’ll end up with that classic “cowboy cookie” vibe — a little more texture, a little more attitude.
- Oatmeal Coconut Pecan Cookies: For a heartier twist, fold in ½ cup of old-fashioned oats. The oats bring a cozy chew and give that classic oatmeal cookie feel while keeping all the buttery coconut flavour.
- Chocolate Drizzle Cookies: Melt a bit of dark chocolate and drizzle it over the cooled cookies for a bakery-style finish (bonus points if you also sprinkle a little flaky salt on top).
- Nut-Free Coconut Cookies: Skip the pecans and add more coconut or sunflower seeds for crunch. Perfect for anyone avoiding nuts without losing texture.
- Macadamia Coconut Cookies (Tropical Twist): Swap half the pecans for macadamias and add a little lime or orange zest for a tropical, buttery spin.
- Espresso Coconut Pecan Cookies: Stir in a teaspoon of instant espresso powder. It deepens the flavour and gives these cookies a subtle coffeehouse edge.
- Holiday Coconut Pecan Cookies: Add a sprinkle of cinnamon or dip half the cookie in dark chocolate and crushed pecans. Perfect for cookie exchanges or holiday tins.
Frequently Asked Questions
Use finely shredded unsweetened coconut. It blends easily into the dough and gives that soft, chewy texture you want. Large flakes can make the cookies fall apart, so if that’s all you have, pulse them a few times in a food processor before using.
You don’t have to, but you absolutely should. Toasting brings out the pecans’ buttery depth and gives the cookies a more balanced flavour. Just a few minutes in the oven or skillet makes a big difference — and makes your kitchen smell amazing.
It depends on what you love most. Coconut oil gives a light, subtle coconut flavour and keeps the centers extra chewy, while butter adds that classic richness and golden edge. Both work beautifully here! It’s more about personal taste than right or wrong.
Yes! These cookies are naturally low in carbs since they’re made with almond flour, coconut, and a low-carb sweetener. You’d never know they’re keto-friendly, though The texture is soft, chewy, and perfectly buttery.
The big ones? Overbaking (they dry out fast), not packing the dough firmly enough (they’ll crumble), or using sweetened coconut without adjusting the sweetener. Keep an eye on the edges, and pull them when they’re just turning golden as they’ll finish setting on the tray.
If your cookies spread too much, the dough was likely too warm or you packed it loosely in the scoop. Chill the dough for 10–15 minutes before baking, and make sure to press it together firmly for perfect, thick cookies.
Once they’ve cooled completely, keep your cookies in an airtight container at room temperature for up to 5 days. If your kitchen runs warm, pop them in the fridge to keep them fresh a little longer. They stay soft and chewy either way. Just bring them to room temp before serving for that perfect texture.
Yes! The dough and baked cookies both freeze beautifully. For the dough, scoop and pack your portions first, then freeze them on a tray until firm and transfer to a sealed bag. Bake straight from frozen — just add a minute or two to the bake time. For baked cookies, cool completely, then freeze in layers with parchment between them. Thaw at room temperature, and they’ll taste freshly baked again.
More Cozy Bakes to Try Next
If your oven’s still warm and you’re in the mood for another round, these cozy bakes are the perfect next move.
- Soft Pumpkin Bread with Cream Cheese Frosting – Soft, spiced, and slathered in tangy cream cheese frosting, basically autumn in loaf form.
- Apple Cranberry Crisp – Tart cranberries meet sweet apples under a buttery oat topping that smells like a hug.
- Moist Chocolate Chunk Banana Bread – Rich, melty chocolate and ripe bananas make this one impossible to stop slicing “just one more piece.”
- Moist Carrot Muffins – Tender, perfectly spiced muffins that somehow taste even better the next morning with coffee.
- Oat Banana Muffins – Lightly sweet, hearty, and the kind of grab-and-go breakfast that actually feels homemade.
- Apple Pie Cinnamon Rolls – All the cozy flavour of apple pie wrapped up in a gooey, soft cinnamon roll. Breakfast goals, basically.
Or head over to my baking archive for more cozy sweets from muffins to cookies to quick breads.
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Coconut Pecan Cookies
Ingredients
- 1.5 cups finely shredded unsweetened coconut
- 1 cup chopped pecans (toasted for extra flavour)
- 1.5 cups almond flour
- ½ cup butter or coconut oil
- ½ cup granulated sweetener (like allulose or monk fruit erythritol blend — allulose gives the best chewy texture)
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon or a pinch of nutmeg optional, for warmth
Instructions
- Heat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sweetener until light and fluffy (1–2 minutes). Add the egg and vanilla, and beat again until smooth.
- In another bowl, mix almond flour, baking soda, salt, and optional spices.
- Add the shredded coconut and pecans.
- Add dry ingredients to wet and stir until fully combined. The dough should be thick and slightly sticky. If it feels too wet, chill it for 10–15 minutes.
- Scoop about 1½ tablespoons of dough per cookie onto the baking sheet, flattening slightly (they don’t spread much). Bake 10–12 minutes, until edges are golden brown and centers look just set.
- Let cookies cool on the sheet for 5 minutes, then transfer to a rack. They firm up as they cool but stay soft and chewy inside.
Video
Notes
Nutrition
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