These eggless coconut pecan cookies are everything I love in a homemade treat. Crispy around the edges, soft and chewy in the middle, with the perfect balance of coconut and buttery pecans.
So what are they, really? They’re small-batch eggless cookies made in one bowl with pantry staples—flour, butter, sugar, coconut, and pecans. No fancy equipment, no eggs, just simple baking that gives you cookies with a chewy middle and a light crunch.
And no eggs? Yep, not needed. Whether you’re out of eggs, baking for someone with allergies, or just enjoy easy eggless baking like I do, this recipe has you covered. Quick to mix, easy to bake, and loaded with flavor.
Honestly, this combo happened on a “use what you have” kind of baking day. I tossed in some leftover desiccated coconut, a few chopped pecans, and hoped for the best. One batch in and they became an instant favorite around here. Especially with a cup of chai, coffee, or even a scoop of ice cream on the side.
So if you’re craving a crispy coconut pecan cookie with a chewy center, this easy eggless cookies recipe is calling your name.
Why You’ll Love These Eggless Coconut Pecan Cookies
- It is a one-bowl recipe and has minimal cleanup.
- No mixer required; just a spatula works fine for mixing the cookie dough.
- Great texture and flavor: nutty, toasty, sweet, coconutty.
- Freezes well, making them great as eggless holiday cookies or edible gifts.
- Customizable: dairy-free, nut-free, gluten-free options.
Ingredients for Eggless Coconut Pecan Cookies
- All-purpose flour -The base of the cookies. It gives structure and holds everything together.
- Unsalted butter- Adds richness and keeps the cookies tender with a buttery taste.
- Castor sugar or granulated sugar (or half light brown sugar)- Sweetens the cookies and helps them get that crisp edge.
- Unsweetened coconut flakes or desiccated coconut- Brings in texture and a nutty, toasty coconut flakes.
- Pecans- Soft, buttery crunch in every bite.
- Milk – Moistens the dough and helps bind the ingredients.
- Baking powder – Helps the cookies rise slightly so they’re not too dense.
- Vanilla extract- Adds flavour to the cookie.
Tips for Perfect Eggless Coconut Pecan Cookies
Always use room temperature butter for the best results when making cookies
Chill the dough in the fridge for at least 15 to 20 minutes to prevent spreading.
Measure the flour accurately using the spoon-and-level method.
For thinner cookies, gently flatten them before baking
Toasting pecans (optional) intensifies the buttery flavor.
How to make eggless coconut pecan cookies
- Beat room-temperature butter in a mixing bowl until smooth.
2. Add caster sugar to the beaten butter.
3. Mix the coconut and chopped pecans well until they are well combined.
4. Sift all the dry ingredients into the coconut pecan mixture.
5. Mix the dry ingredients and then add the vanilla extract.
6. Add two tablespoons of milk and mix gently with a spatula until combined.
7. Mix the coconut pecan cookie dough until smooth, then refrigerate for 15 to 20 minutes.
8. After fifteen minutes, the cookie dough is ready. Press it, and you’ll see your finger’s impression.
9. Shape the coconut pecan cookie dough into small balls, then roll them in coconut shavings.
10. Preheat the oven to 180 °C and bake for 15 to 18 minutes until the edges are browned.
11. These coconut pecan cookies are perfectly baked with a crispy outside and a chewy center.
12. This cookie has a crispy edge and a chewy center, and it’s ready to enjoy!
Eggless Coconut Pecan Cookie Variations (Nut-Free, Gluten-Free, Vegan)
- Swap pecans for walnuts, almonds, or pistachios. I bet the taste will be loved by the nut lovers.
- Add semi-sweet chocolate chips for chocolate coconut pecan cookies.
- Use coconut oil and plant-based milk for a vegan version. But the taste and texture will not be the same as the original cookies.
- Try almond flour or gluten-free blends for a different take.
- Add sprinkles for festive eggless Christmas cookies.
How to Store & Freeze?
- Store cookies in an airtight container for up to 5–6 days.
- Freeze baked cookies or dough balls for up to three months (label with a “best by” date).
- Perfect for making holiday treats ahead of time with family and kids.
- These chewy coconut cookies are great straight from the freezer or warmed in the oven.
Serving Ideas.
My go-to morning treat: I love dunking these in my coffee or hot chocolate; they get just soft enough without falling apart completely.
Quick dessert hack: Sandwich two cookies with vanilla ice cream and you’ve got an instant dessert that looks way fancier than the effort you put in.
Gift-giving winner: These cookies travel beautifully! I wrap them in cute bags or old cookie tins, and they always make my friends and family smile.
My twist: if you really want to get fancy, try them over a scoop of No -Churn Mango ice-cream the tropical flavors are incredible together!
Holiday magic: These are always on my holiday cookie platter alongside my Butter Cookies/Biscuits and Quick Simple Coffee Cookies(Eggless). They disappear so fast!
My secret touch: Before baking, I sometimes sprinkle just a tiny pinch of flaky sea salt on top. It sounds weird, but it makes them taste like expensive bakery cookies! Everyone always asks what my secret is.
Troubleshooting Your Eggless Coconut Pecan Cookies
Here are the most common issues I see (and have definitely made myself):
My cookies spread into pancakes! This happened to me so many times when I first started baking these! Your dough was probably too warm when it went into the oven. Now I always chill my dough for at least 15-20 minutes, even if I’m in a hurry. I know it’s tempting to skip this step, but trust me – it’s worth the wait!
My cookies turned out dry and crumbly. What went wrong? I bet you accidentally added too much flour. When measuring flour, I’ve learned to gently spoon it into the cup and level it off, never pack it down or scoop directly from the bag. That extra flour will suck all the moisture right out of your cookies.
Why aren’t my cookies chewy like yours? Even though this recipe uses just granulated sugar, they should still come out beautifully chewy! If yours turned out too crispy, you might have overbaked them a bit. I pull mine when the edges are golden but the centers still look slightly soft. They continue cooking on the hot pan. Also, make sure you’re not overmixing the dough, which can make them tough instead of tender.
FAQ
You can skip chilling the dough, but I recommend it for a chewy texture. Without chilling, my cookies end up thinner and crispier. Just 15 to 20 minutes in the fridge makes a big difference—trust me!
To get the perfect chewy center, look for golden-brown edges with slightly soft centers. Don’t overbake; they will continue to cook on the hot pan after you take them out. Remove them when they look almost ready.
Absolutely! When baking for a crowd, don’t overcrowd the trays; cookies need space to spread. I learned this the hard way when my first batch turned into one big blob! If using multiple racks, rotate them halfway through for even baking.
Sweetened coconut works well; just reduce the sugar by one or two tablespoons to avoid excessive sweetness. The texture will be slightly chewier, which some people prefer, but I don’t.
Recipe Card 📖
Eggless Coconut Pecan Cookies (Crispy edges + Chewy center)
Ingredients
- 1 cup all-purpose flour
- ½ cup Butter
- ¾ cup sugar
- ½ cup unsweetened coconut (flakes)
- ¼ pecans (broken into pieces)
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking Powder
- 3 tablespoon Milk
- 2 pinch salt
Instructions
- Beat room-temperature butter in a mixing bowl until smooth.
- Add caster sugar to the beaten butter.
- Mix the coconut and chopped pecans well until they are well combined.
- Sift all the dry ingredients into the coconut pecan mixture.
- Mix the dry ingredients and then add the vanilla extract.
- Add two tablespoons of milk and mix gently with a spatula until combined.
- Mix the coconut pecan cookie dough until smooth, then refrigerate for 15 to 20 minutes.
- After fifteen minutes, the cookie dough is ready. Press it, and you’ll see your finger’s impression.
- Shape the coconut pecan cookie dough into small balls, then roll them in coconut shavings.
- Preheat the oven to 180 °C and bake for 15 to 18 minutes until the edges are browned.
- These coconut pecan cookies are perfectly baked with a crispy outside and a chewy center.
- This cookie has a crispy edge and a chewy center, and it’s ready to enjoy!
Notes
Storage and Freezing Tips
- Store cookies in an airtight container for up to 5–6 days.
- Freeze baked cookies or dough balls for up to three months (label with a “best by” date).
- Perfect for making holiday treats ahead of time with family and kids.
- These chewy coconut cookies are great straight from the freezer or warmed in the oven.
Nutrition
JAYANTHY
Beautiful combination!
JAYANTHY
Thank you!
Kish
Looks amazing!!!
JAYANTHY
Thank you, Kish!