Coconut Pecan Cookies!

OK, I gotta pat myself on the back for this one, it’s a winner!  There are these coconut pecan cookies in some grocery stores that are AWESOME, and I really wanted to make a clone of them, from scratch without all the weird ingredients that are usually found in mass produced food.  Wanna know what?  I think I nailed it in one try!

This is a chewy cookie with crisp edges, it is heaven, at least to me anyway.  They are “slap ‘yo mama good”, don’t really slap your mother, just make her these cookies and you’ll become her favorite kid!

Printable recipe click here

Get your stuff, and pretend that you see almond extract in this photo….

get your electric mixer, and I’m going to show you that you don’t need a $300 mixer to make cookies, heck if you wanted to go really old school, you could use a wooden spoon!  With your mixer cream the butter and sugars for a few minutes until light and fluffy, scraping the bowl as needed.

add the egg and the extracts and beat again to combine.

In a separate bowl or in a sifter, combine flour, baking soda, and salt. Mix thoroughly and add to the butter sugar mixture.

Mix it up, just until combined, don’t over beat, we aint makin’ bread here!

Add the toasted pecans, you did toast them right?  don’t skip this step, they are usually kind of stale after sitting on the store shelf, and since you practically had to sell a kidney to buy them, you want them to taste great!  Just place them on a cookie sheet in the preheated oven for 5-7 minutes, until they smell nutty and toasty.

Give them a rough chop, I like big chunks.  Dump them in the batter.  Add the coconut, a whole bunch, you’ll want it lightly packed into the measuring cup.

Stir it up.

Now resist eating it with a spoon!

now you can bake them right off and they will be super fantastic, but if you are patient and let the dough age in the fridge overnight, you will be rewarded with even MORE flavor, trust me, it’s worth it!  You can bake a couple now if you can’t wait, and then cook the rest tomorrow, if you can wait that long.

bake at 350 for 10-12 minutes or until lightly browned and no longer look wet in the middle.  And this is what you get.

Now go make some!

Coconut Pecan Cookies
A delicious chewy cookie inspired by the ones found in grocery stores!
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  1. 2 sticks (1 cup, or 8oz.) softened butter
  2. 2/3 cup lightly packed brown sugar
  3. 2/3 cup white granulated sugar
  4. 2 teaspoons vanilla extract
  5. ½ teaspoon butter flavoring
  6. ¼ teaspoon almond extract
  7. 1 egg
  8. 2 cups all purpose flour
  9. 1 teaspoon baking soda
  10. ½ teaspoon salt (if using salted butter omit added salt)
  11. 1 rounded cup toasted pecans chopped
  12. 3 cups coconut lightly packed into cup (sweetened, from the baking aisle)
  13. Preheat oven to 350 degrees
  14. Cream butter and sugars until light and fluffy. Add flavorings and extracts, along with the egg,
  15. and beat to combine.
  16. In a separate bowl or sifter, combine flour, baking soda, and salt. Mix to combine. Add to the
  17. creamed mixture and mix just to combine. Stir in pecans and coconut.
  18. For best flavor age the dough overnight in the refrigerator. When ready to bake scoop by
  19. rounded tablespoon onto ungreased or parchment lined cookie sheet. Bake 10-12 minutes or
  20. until they no longer look wet in the middle and are lightly browned. Let cool on sheet for 5
  21. minutes and then remove to cooling rack.
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32 Responses to Coconut Pecan Cookies!

  1. tAMI says:

    i’m going to try to make these this weekend.
    looks simple and sounds good.
    BUT i would like to know the yield.

    • Baking Better says:

      The yield can vary of course, I got 36 cookies from this recipe, I used about 2 tablespoons of dough per cookie. H?ope this helps!

  2. Phyllis says:

    Lol, I told My husband the yield was one! My local store that makes these never has them the day I want them. What are they thinking!
    Now, who needs them? These are great! And easy!

  3. Barbara Arrowood says:

    Hey Michael,
    YOU DID IT. Thank You, Thank You, Thank You. You are very talented. This cookie is not Core in any of my Stores. Ha Ha now we have our own. Thanks to you. This is the best cookie I have ever eaten.

  4. Marit says:

    These look absolutely delicious! I have to try them!

    I really like your blog! This might be the only American baking blog I have found worth reading!
    Thank you! 🙂

  5. Jen Winborn says:

    These look absolutely amazing! I just have a question…why the butter flavoring? I mean, you’re using so much butter as it is. Thanks!

    • Baking Better says:

      I was looking for a specific flavor profile to match some cookies that I loved that were store bought. Butter flavoring has a different flavor than real butter. I love the flavor of real butter, but the cookies were missing something. The butter flavor and the small amount of almond extract combined to give them a better flavor profile than butter alone. The flavor is subtle and not at all artificial tasting in the amounts used in this recipe. You can leave out the butter flavor if you please, and they will be excellent, but the butter flavor gives them a slight edge.

      Hope this helps! These cookies have gotten rave reviews so far, for everyone that I’ve made them for.

  6. Matt says:

    These are freaking awesome, I’m making them for our cookie exchange at work this year.

  7. Banky says:

    These cookies are to die for!!! I had got some at Hyvee and this tastes exactly like them. I have only got to buy them once, every time I go, they are out. Wonder why??? My husband likes them also and he thinks the only cookie in the world is PB! He doesn’t even like coconut. Thanks!

    • Jody Gittleman says:

      I was actually looking for a knock-off of the Hy-Vee cookie, so was thrilled that you mentioned them. Can’t wait to try it. Did you use sweetened or unsweetened coconut? Thanks.

  8. Pingback: Coconut Pecan Cookies | The Spiffy Cookie

  9. lane says:

    But what are the amounts of each ingredient?

  10. Matt says:

    I’m making these again this year for the cookie exchange at work. I’ve had several requests (DEMANDS) from co-workers for them again.

  11. Carol says:

    Great recipe! I was so glad to see that you use toasted pecans. They taste SO much better and are more than worth the time it takes to toast them. I preheat my oven to 350 degrees F., spread the pecan halves on a cookie sheet and bake for 5 minutes. Then I break them up with my hands because I like larger pieces in my cookies. I also toast a few extra for eating right out of the oven!
    BTW, you can also toast the coconut for a fuller flavor. 😉

  12. sjw says:

    Have you ever drizzled melted chocolate across the top? I think it would taste delicious.

  13. Judi says:

    Thanks to all! I toasted the nuts and lightly toasted the coconut AND to the second batch I added some chopped white chocolate. Sooo good!! Thinking about chopped cherries for the holidays. . . .

  14. Thomas says:

    I used an egg beater for the creaming. Should I have used it for mixing in the dry ingredients, as well?

    • Baking Better says:

      either will do, since this is a cookie, you’ll only want to mix until combined and not over beat, this will keep the cookies tender.

  15. Mary says:

    OMG! Thank you so so so so much! These are awesome, were hard to find but now i can make my own!

  16. Debbie says:

    Omg they are just like the ones we got at a store,I did make them 2 batches my husband and I just love this hit it on the head!!!!! Thank you very much..

  17. Janea says:

    OMG. Thanks so much. Food Lion has these and I was so addicted until they started burning them consistently. Now I don’t have to ignore hydrogenated fats and high fructose syrup!!! These are my favorite cookies EVER!!!

  18. Jody Gittleman says:

    If you put dough in the fridge overnight, do you let it come to room temperature before scooping and baking, since you had started with softened butter?

  19. Jody Gittleman says:

    Do you use sweetened or unsweetened coconut? Thanks.

  20. Nikkie says:

    I haven’t licked beaters in years (no, that’s not a sexual thing). I’m using imitation butter flavoring in everything from now on. It’s a cool cozy night in my 1930’s shot gun house in New Orleans mid-Mardi Gras season. Thanks for making it even more special. -Nikkie

  21. Karen says:

    I am so eager to try this recipe! I just bought some coconut-pecan cookies at our local Sam’s Club (Daily Chef brand) and had never seen them before. I have read the ingredients on our package, trying to make heads or tails of it in real-world baking terms. One thing I noticed is that our package lists molasses in the ingredients. I wonder how much is in there and whether it would make a difference in taste? It’s listed over halfway down the ingredients list, so I would think it’s probably not a huge amount. I love to bake but don’t really consider myself a “baker,” so maybe someone else has input? This cookie also contains wheat flour, but I’m not sure I’d know the difference in its taste either!

  22. Karen says:

    Wait! Regarding my previous post… Could molasses just be “commercial recipe code” for brown sugar? (Did I mention I’m not really a “baker?!”)

    • Baking Better says:

      Yes, it very well could be. I would imagine since commercial brown sugar is just white sugar mixed with molasses, that it is likely more efficient in a factory to just use white sugar and add molasses to the mix. Did you know that if you run out of light brown sugar that 1 tablespoon molasses mixed with one cup of granulated white sugar, creates light brown sugar. 2 tablespoons molasses will make dark brown sugar!

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