These cookies strike a delicious balance between chewy and crispy, sweet and nutty. They’re made with minimal ingredients, require no special equipment, and bake up quickly. The pecans add a wonderful depth of flavor that pairs beautifully with the coconut, making each bite a delightful experience. Plus, they store well and are great for sharing or gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sweetened shredded coconut
Egg whites
Granulated sugar
Vanilla extract
Salt
Chopped pecans (toasted for added flavor)
Directions
Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, combine shredded coconut and chopped pecans.
In a separate bowl, whisk egg whites, sugar, vanilla extract, and salt until frothy and slightly thickened.
Pour the egg white mixture over the coconut-pecan mixture and stir until fully coated.
Scoop tablespoon-sized portions onto the prepared baking sheet, shaping into mounds.
Bake for 18–22 minutes, or until the edges are golden brown and the tops are lightly toasted.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 20–24 cookies. Preparation takes approximately 10 minutes, and baking time is 18–22 minutes.
Variations
Chocolate-Dipped: Dip the bottoms in melted dark or milk chocolate for an elegant finish.
Almond Swap: Replace pecans with sliced or chopped almonds for a different nutty profile.
Citrus Zest: Add a teaspoon of orange or lemon zest for a fresh twist.
Mini Size: Make smaller cookies for bite-sized treats perfect for parties or gifting.
Spiced Version: Add a pinch of cinnamon or nutmeg for warm, spiced flavor.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months. Thaw at room temperature before serving. No reheating is needed unless you’d like to briefly warm them for a fresh-baked feel.
FAQs
Are these cookies gluten-free?
Yes, as long as all ingredients used are certified gluten-free, including the shredded coconut.
Can I use unsweetened coconut?
Yes, but you may want to increase the sugar slightly to balance the flavor.
Do I need to toast the pecans?
Toasting is optional but recommended to bring out their full flavor.
Can I use whole eggs instead of just egg whites?
No, the egg whites help bind the mixture without making it too dense or cakey.
Why did my cookies spread too much?
If the mixture is too wet, add more coconut until it holds its shape when scooped.
Can I make these cookies in advance?
Yes, they store and freeze well, making them a great make-ahead option.
How do I keep them from sticking to the pan?
Use parchment paper or a silicone baking mat to ensure easy release.
What’s the best way to shape the cookies?
A cookie scoop works great for uniform size and shape, but spoons will work just fine.
Can I add chocolate chips?
Yes, mini chocolate chips are a great addition for an extra indulgent touch.
Are these cookies chewy or crispy?
They’re chewy on the inside with lightly crisped edges and tops, especially when baked until golden.
Conclusion
Coconut Macaroon Cookies with Pecans are an irresistible blend of sweet, chewy coconut and crunchy, buttery pecans. Easy to make and full of flavor, these cookies are perfect for any occasion—whether you’re baking for a celebration, gifting friends, or simply satisfying a sweet craving. They’re sure to earn a spot in your go-to cookie lineup.
Coconut Macaroon Cookies with Pecans are chewy, golden cookies made with sweetened shredded coconut and toasted pecans. Naturally gluten-free and easy to prepare, they’re perfect for holidays, gifting, or everyday indulgence.
Author:Catherine
Prep Time:10 minutes
Cook Time:22 minutes
Total Time:32 minutes
Yield:20–24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
3 cups sweetened shredded coconut
3 large egg whites
3/4 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt
3/4 cup chopped pecans (toasted recommended)
Instructions
Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, combine shredded coconut and chopped pecans.
In a separate bowl, whisk egg whites, sugar, vanilla extract, and salt until frothy and slightly thickened.
Pour the egg white mixture over the coconut-pecan mixture and stir until everything is fully coated.
Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, shaping into mounds.
Bake for 18–22 minutes, or until the edges are golden brown and the tops are lightly toasted.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Toasting pecans enhances their flavor but is optional.Dip cookie bottoms in melted chocolate for a decadent variation.Use a cookie scoop for evenly sized mounds.Unsweetened coconut can be used, but consider increasing sugar slightly.Store in an airtight container at room temperature, in the fridge, or freeze for longer shelf life.
