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Best Coconut Pecan Cookies

 Best Coconut Pecan Cookies
With this recipe from Betty Matthews, baking Christmas sweets has never been easier. "I gave cookies to friends every year, and these are a favorite," writes the South Haven, Michigan baker. Freeze the dough in logs, then slice and bake the crisp buttery cookies when you need them.
54 ServingsPrep: 30 min. + freezing Bake: 20 min./batch + cooling


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups flaked coconut, divided
  • Pecan halves


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg. Combine the flour, baking soda and salt; add to creamed
  • mixture and mix well. Stir in 2 cups coconut. Shape into six
  • 2-in.-diameter logs. Roll in remaining coconut. Wrap in plastic
  • wrap. Freeze for up to 3 months.
  • Unwrap dough; cut into 1/4-in. slices. Place 3 in. apart on ungreased
  • baking sheets. Place a pecan half in the center of each. Bake at
  • 325° for 20-25 minutes or until lightly browned. Cool for 2-3
  • minutes before removing to wire racks to cool completely. Yield:
  • 4-1/2 dozen.
Nutritional Facts: 1 cookie equals 100 calories, 6 g fat (4 g saturated fat), 13 mg cholesterol, 83 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.