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Best Coconut Pecan Cookies

Total Time

Prep: 30 min. + chilling Bake: 20 min./batch + cooling

Makes

4-1/2 dozen

I gave cookies to friends every year, and these are a favorite. Freeze the dough in logs, then slice and bake the crisp, buttery, coconut pecan cookies when you need them. —Betty Matthews, South Haven, Michigan
Best Coconut Pecan Cookies Recipe photo by Taste of Home
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Ingredients

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

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in 2 cups coconut.
  2. Divide dough in half; shape each into a 7-in. long roll. Roll in remaining coconut. Wrap tightly in waxed paper; refrigerate 1 hour or until firm.
  3. 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.

Nutrition Facts

1 cookie: 100 calories, 6g fat (4g saturated fat), 13mg cholesterol, 83mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 1g protein.

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