Craving a sweet breakfast that doesn’t leave you hungry an hour later? Coconut-pecan breakfast cookies might just be your new favorite morning hack.

You get the tropical kick of coconut and the buttery crunch of pecans in every bite. Perfect for those days when you’re running out the door and need something quick but still want it to taste like a treat.

These cookies aren’t your average snack—they’re loaded with oats, coconut, and pecans, so they actually fill you up. The edges bake up a little crisp, but the centers stay soft and chewy. And honestly, you don’t need any fancy ingredients—just basic pantry stuff.

Pair them with a cup of coffee or a glass of milk if you’re feeling classic. Or, toss one in your bag for a mid-afternoon pick-me-up. Some folks even like them with fruit salad for a more complete breakfast (I’m into it, personally).

Ingredients:

1 cup old-fashioned oats
1¼ cups pecans, chopped (divided)
¾ cup shredded coconut (divided)
¾ cup chocolate chips (divided)
2 cups flour
1 cup butter, softened
¾ cup brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla

Instructions:

Heat your oven to 350°F. Line your baking sheets with parchment paper.
Beat butter with both sugars until it’s light and fluffy. Add eggs and vanilla, mixing well.
Stir in flour, then fold in oats, 1 cup pecans, ½ cup coconut, and ½ cup chocolate chips.
Scoop out ¼ cup portions of dough and drop them onto the sheets, leaving about 2½ inches between each one.
Press each mound down to about ¾-inch thick. Top with the rest of the pecans, coconut, and chocolate chips.
Bake for 12-15 minutes, or until the edges are golden brown.

Pairing Suggestions: These cookies are ridiculously good with coffee, milk, or even herbal tea. If you want something extra, try them with fruit salad or yogurt.

Key Takeaways

Coconut-pecan breakfast cookies mix oats, coconut, and pecans for a filling, tasty start.
The recipe is simple and takes about 20 minutes from start to finish.
They’re perfect with coffee, milk, or fruit—just pick your favorite combo.

Coconut-Pecan Breakfast Cookies: Key Ingredients and Texture

Let’s be real—the magic is in the ingredients. Good coconut and pecans, the right wet-to-dry ratio, and a little attention to detail make all the difference. Each part adds something: flavor, texture, and a bit of nutrition too.

Choosing the Right Coconut and Pecans

Sweetened coconut flakes are my go-to. They bring natural sweetness and that signature chewy bite.

If you want less sugar, try unsweetened coconut. It’s more subtle, but you get to control the sweetness yourself.

Shredded coconut (not the big flakes) is best. The small bits blend into the dough so every bite is even.

Pecans? You want them crunchy and fresh. Chop them small—think chocolate chip size—so they mix in well and don’t break up the cookies.

And please, use fresh pecans. If they smell stale or off, toss them. You’ll taste the difference.

The Role of Brown Sugar, Butter, and Eggs

Dark brown sugar is where the chewiness comes from. It’s got that rich molasses flavor that just works here.

Let your unsalted butter soften up before you start. Creaming it with sugar makes the cookies light but sturdy.

More butter? Softer cookies.
More sugar? Chewier cookies.

Eggs help hold everything together and add a little protein. One large egg usually does the trick.

Bring eggs to room temp. Cold eggs and soft butter don’t mix well and can make your dough lumpy. Nobody wants that.

Essential Dry Ingredients: Flour, Oats, and Leaveners

All-purpose flour is your base. Too much and your cookies turn cakey, too little and they’ll spread like crazy.

Old-fashioned rolled oats add fiber and make these cookies feel like breakfast, not just dessert. Don’t grind them—whole oats are heartier.

Baking soda helps the cookies spread and stay tender. I usually use about half a teaspoon per batch.

If you want thicker cookies, add a little baking powder. The combo gives them a nice lift.

Don’t forget a pinch of salt. Even sweet cookies need it for balance.

How to Make Coconut-Pecan Breakfast Cookies: Step-by-Step Process

Ready to bake? The right prep and mixing give you that dreamy chewy texture. Don’t skip the details—your cookies will thank you.

Mixing and Combining the Ingredients

Essential Ingredients:

2 cups rolled oats
1 cup all-purpose flour
1/2 cup butter, softened
1/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cornstarch
1 cup toasted coconut flakes
3/4 cup chopped pecans

Preheat your oven to 350°F. Cream the softened butter with brown sugar for a couple of minutes until it’s fluffy.

Add the egg and vanilla, beating until smooth. In another bowl, whisk together flour, baking soda, salt, and cornstarch.

Slowly add the dry mix to the wet, using your mixer on low. Stop as soon as the flour disappears—overmixing makes cookies tough.

Fold in oats, toasted coconut, and pecans with a wooden spoon. The dough should stick together but not be too sticky.

Shaping, Scooping, and Baking Techniques

Line two baking sheets with parchment. This keeps the cookies from sticking and makes cleanup a breeze.

Scoop out 1/4 cup of dough for each cookie. Uniform sizes mean even baking.

Space them 2.5 inches apart. These cookies spread a bit.

Flatten each mound to about 3/4-inch thick with damp hands. That’s how you get the perfect chewy center.

Sprinkle extra coconut and pecans on top. Press lightly so they stick.

Bake for 12-14 minutes. The edges should be golden, but the centers will look a little soft—that’s what you want.

Cool on the baking sheet for 5 minutes before moving to a wire rack.

Tips for Perfect Texture and Consistent Results

Temperature Control:

Room temp ingredients blend better.
Don’t overbake—chewy is the goal.
Let cookies cool all the way before storing.

If you have a kitchen scale, use it. Getting the ratios right makes a difference.

Toast your coconut in a dry pan for a couple of minutes. It adds flavor and a little crunch.

If your dough is too soft, chill it for 30 minutes. Shaping is way less messy and the cookies won’t spread as much.

Bake one test cookie first if you’re unsure. Every oven is a little different, and you want to hit that chewy sweet spot.

Freshly toasted coconut always wins for flavor, but store-bought works in a pinch.

Storage, Freezing, and Make-Ahead Ideas

Store cookies in an airtight container for up to a week. Layer parchment between them to avoid sticking.

Freezing Options:

Freeze raw dough balls for up to 3 months.
Baked cookies freeze for up to 6 months.
Let frozen dough sit at room temp for about 15 minutes before baking.

Make the dough ahead and keep it in the fridge for up to three days. Bring it to room temp before baking.

Each cookie clocks in at around 180-200 calories. Thanks to the pecans and oats, you get some healthy fats and fiber too.

Perfect Pairings:

Hot coffee or tea
Greek yogurt
Fresh fruit
Milk or a plant-based drink

Wrap cookies individually for grab-and-go breakfasts. They stay fresh and it’s so easy to toss one in your bag.

Frequently Asked Questions

Got questions? You’re not alone. Here’s what most bakers want to know about coconut pecan breakfast cookies.

What are the essential ingredients for making coconut pecan breakfast cookies?

You’ll need butter, brown sugar, eggs, flour, and oats as your base. Sweetened shredded coconut and chopped pecans bring the flavor and texture.

Baking soda, salt, and vanilla extract are standard. Some people like to toss in cinnamon or a little cornstarch for extra softness.

Basic Ingredient List:

1 cup butter (room temperature)
3/4 cup brown sugar
2 eggs
2 cups flour
1 cup oats
1 cup sweetened coconut
1 cup chopped pecans

How do I create a healthier version of coconut pecan breakfast cookies?

Swap half the butter for unsweetened applesauce or mashed banana. Whole wheat flour adds fiber if you want to skip the white stuff.

Cut back the sugar by a third and try honey or maple syrup for sweetness. More oats make the cookies heartier and boost nutrition.

“Using Greek yogurt instead of some butter adds protein and keeps them moist,” say nutrition pros.

Is there a traditional recipe for old-fashioned coconut pecan breakfast cookies?

Traditional recipes stick to basics: butter, brown sugar, flour, eggs. No cornstarch or fancy tricks.

They usually use more oats and less refined sugar. The cookies are often bigger and pressed flat before baking.

Traditional Method:

Cream butter and brown sugar
Add eggs and vanilla
Mix in dry ingredients
Fold in coconut and pecans
Bake at 350°F for 12-15 minutes

What are some tips for achieving the best texture in coconut pecan breakfast cookies?

Start with room temp butter—it creams better with sugar. Once you add flour, mix gently or your cookies could turn tough.

Flatten the dough balls a bit before baking. That way, you get crispy edges but chewy middles.

“Don’t skip the cooling time on the baking sheet—it really helps the cookies set,” seasoned bakers insist.

Can you share an easy and quick recipe for making coconut pecan breakfast cookies?

Start by mixing 1 cup of softened butter with 1 cup of brown sugar. Whip them together until the mixture gets nice and fluffy—don’t rush it, that part’s weirdly satisfying.

Crack in 2 eggs and add 1 teaspoon of vanilla. Give it a good stir, letting the vanilla do its magic.

Now, toss in 2 cups of flour, 1 cup of oats, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir until it looks like cookie dough (and try not to eat it yet).

Fold in 1 cup of coconut and 1 cup of pecans. At this point, the batter smells like vacation—seriously.

Quick Instructions:

Preheat your oven to 350°F. (Trust me, don’t forget this step!)
Scoop the dough into balls. Make them as big or small as you like—no judgment.
Bake for 10-12 minutes. Peek at them around the 10-minute mark if you like them soft.
Let them cool for about 5 minutes before moving them. Or just eat one warm—who’s watching?

Honestly, these cookies are awesome with coffee or a cold glass of milk. They make breakfast feel like a treat, and who doesn’t want that?

How can I incorporate sweetened condensed milk into coconut pecan breakfast cookies?

Swap out 1/2 cup of butter for 1/2 cup of sweetened condensed milk. Trust me, this simple change brings extra richness you can actually taste.

The cookies turn out softer and way more tender, with a flavor that’s honestly hard to beat. Since condensed milk is already super sweet, I’d dial back the other sugars just a bit.

You’ll notice the cookies don’t spread as much—they stay thick and chewy, which I love. Oh, and bake them at 325°F instead of your usual temp, so they don’t get too brown from the extra sugar.

Pair these with fresh fruit or a scoop of yogurt and breakfast suddenly feels like a treat. Who said cookies can’t be the highlight of your morning?

Coconut-Pecan Breakfast Cookies: Soft, Chewy & Nutritious Recipe Guide