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–+ servings
freshly baked pecan coconut cookies spread out on a piece of parchment paper.

Coconut Pecan Cookies

Soft, chewy, and just a little toasty, these buttery Coconut Pecan Cookies bring that sunshine-and-comfort energy to any day — no occasion required.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18 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.
    beige cookie batter in a white bowl.
  • In another bowl, mix almond flour, baking soda, salt, and optional spices.
    bowl of almond flour.
  • Add the shredded coconut and pecans.
    bowl of almond flour mixed with chopped 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.
    batter for coconut pecan cookies in a white bowl with a rubber spatula.
  • 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.
    15 unbaked coconut pecan cookies on a parchment lined baking sheet.
  • 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.
    12 freshly baked pecan cookies cooling on a wire rack.

Notes

Use finely shredded unsweetened coconut. Large flakes make the dough fall apart.
Use allulose if possible. It melts and caramelizes more like sugar, giving a chewy finish.
Almond flour can vary a lot from brand to brand, so if you’ve got a kitchen scale handy, use it. A little precision keeps these cookies chewy instead of crumbly. 1½ cups is about 150g.
Pack the dough firmly into the scoop; loose dough will crumble instead of holding shape.
Pull them early. Cookies should look just set; they finish baking on the tray.
For the best texture, let them cool completely before moving (they’re fragile when hot).
Store in an airtight container at room temp up to 5 days or freeze for up to 2 months.
Want extra flavour? Toast the pecans first and finish with a sprinkle of flaky salt.

Nutrition

Serving: 1Cookie | Calories: 196kcal | Carbohydrates: 10g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 69mg | Potassium: 67mg | Fiber: 3g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg
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