Coconut Oatmeal Pecan Cookies, for Crispy Cookie Lovers!

Any Crispy Cookie Lovers out there?

While some in my family like soft cookies, I prefer crispy ones. I think it goes back to my childhood eating the Lunchroom Ladies Oatmeal Cookies. Anyway, most of the cookies I make are softer, but when I found these Coconut Oatmeal Pecan Cookies, I thought I had really found a “keeper”!

This recipe is from my first Katy’s Korner cookbook, her Collection of Favorite Recipes from Katy’s Corner. I have used the cookbook so much, now both the front and back covers have come off! Anyone relate to that? (I just tucked both covers inside the cookbook so I wouldn’t lose them:)) Everything I have made in her cookbooks has been excellent, so I knew these cookies would be no exception.

Making the Coconut Oatmeal Pecan Cookies . . .

Making these Coconut Oatmeal Pecan Cookies is so easy! Three steps and the cookies are done:

  • Cream shortening and sugars
  • Add all dry ingredients
  • Bake!

How simple is that?  Katy’s original recipe was called “Coconut Cookies”. It does have coconut and oatmeal, but did not have chopped pecans in the ingredients. But, I’m telling you . . . if I don’t put chopped pecans in the cookies I make, my husband WON’T eat them! I think I have spoiled him:) So, I added about 1 cup of chopped pecans for him. You can, if you don’t particularly like pecans in your cookies, leave them out. With that said, I named my recipe “Coconut Oatmeal Pecan Cookies” . . . because that’s what they are:)

I used a 2-inch cookie scoop so the cookies would be the same size. I did have to roll the cookie dough balls in my hands to make them more round. With one of the batches, I flattened the top of them with my hand. Once baked, I couldn’t tell that that made any difference. So, I simply rolled the dough into balls and baked them for the rest of the cookies.

The cookies baked so beautifully. And the chunks of chopped pecans and flakes of coconut are visible in the cookies after baking. The end result . . . crisp and delicious coconut cookies with the crunch of the pecans that, to me, was perfect! Lynn loved them, of course! And, my son-in-law, Randy did as well. I also took some to my hairdresser, Charlotte. She texted me to say the cookies are “amazing!” I agree! I think these will be one of my favorite cookies because they are full of some of the flavors and textures I like best.

Which do you prefer: A Crisp Cookie? Or, A Soft Cookie?

Other crisp cookies you might want to check out are Oatmeal Crispies, Oatmeal Pecan Frostbite Cookies, and Almond Joy Cookies.


Shared on Meal Plan Monday, Tasty Tuesday,

Coconut Oatmeal Pecan Cookies Recipe

These Coconut Oatmeal Pecan Cookies are crisp with the crunch of the chopped pecans. Perfect for “Crispy Cookie Lovers”!





Servings: 3 dozen

Author: Maribeth


  • 1
  • 1
    white sugar
  • 1
    brown sugar
  • 2
  • 2
  • 1
    baking powder
  • 1
    baking soda
  • 2
    (I used old-fashioned oats)
  • 2
    (I used Angel Flake coconut)
  • 1
    chopped pecans


  1. Preheat oven to 350 degrees. Prepare a baking sheet by using a silicone baking mat or using parchment paper.

  2. In a mixing bowl, cream together shortening and both sugars.

  3. Add eggs. Beat to combine well.

  4. Add flour, baking powder, and baking soda. Mix well.

  5. Add oatmeal and coconut. Mix well. Dough will be somewhat stiff.

  6. Stir in chopped pecans. Mix well.

  7. Scoop cookie dough out, using a 2-inch cookie scoop, onto prepared baking sheet.

  8. Bake for 10-15 minutes, or until cookies are “set” in the middle and the edges are lightly browned.

  9. Let cookies rest on the baking sheet a couple of minutes before transferring to wire racks to cool.

  10. Store cookies in an airtight container.



I’m a writer, new mom and foodie. I love sharing what I know while making others feel beautiful. On this blog, I share my healthy lifestyle, simple meals, fitness tips and experiences.

Leave a Reply

Your email address will not be published.

Kara Bout It