Eggless Coconut Pecan Cookies (Crispy edges + Chewy center)
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.
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
Serving: 1cookieCalories: 155kcalCarbohydrates: 18.5gProtein: 1.3gFat: 8.8gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.8gTrans Fat: 0.3gCholesterol: 17.8mgSodium: 90.6mgPotassium: 33.6mgFiber: 0.7gSugar: 11.1gVitamin A: 207.8IUVitamin C: 0.05mgCalcium: 25mgIron: 0.6mg
Tried this recipe?Let us know how it was!
