These simple Pecan Coconut Lace Cookies are delicate, ultra-crispy and crunchy and ideal drizzled in chocolate! They take no time to whip up and are perfect served with ice cream.
Starting our work week with a little sweet treat friends. Are you in?
These Pecan Coconut Lace Cookies are deliciously thin and crispy and super addictive!
I made these a few weeks back, but decided to wait to share them since our holidays were chock full of cookies already.
We were up to our ears in chai spiced spritz cookies, cherry ribbon butter cookies and my chewy chocolate gingersnap cookies. I figured by mid-January, we might be jonesin’ for a batch of cookies. And here we are. I’m jonesin’. Right on time!
These Pecan Coconut Lace Cookies have to be one of the easiest cookies to come out of my kitchen like ever. A mere seven ingredients is all you’ll need to make these little beauties, and they literally take no time to make.
Pecan Coconut Lace Cookie Ingredients
• unsalted butter
• granulated sugar
• corn syrup
• flour
• pecans
• coconut
• vanilla extract
They’re super thin, delicate, ultra-crispy and crunchy and ideal drizzled in chocolate, which is totally optional, but highly encouraged. I love to enjoy mine with a cup of coffee, tea or hot cocoa. They’re perfect served with ice cream too!
Hope you guys give ’em a try! Enjoy!
A Few Cook’s Notes for Pecan Coconut Lace Cookie Recipe:
You will need to use unsweetened shredded coconut for this recipe. It needs to be finely chopped. I usually use Bob’s Red Mill which is already finely chopped. If you can’t find that and can just find larger flakes, simply process in a mini food processor until finely chopped or use a sharp knife and chop.
As mentioned, the chocolate drizzle is optional, but so delicious. I used semi-sweet chocolate chips that I melted with a teaspoon or two of shortening to get it to a good drizzling consistency. You could also use milk, dark or even white chocolate.
You will need to space the cookies about 3 inches apart on your baking sheet because these cookies will spread.
Pecan Coconut Lace Cookies
Print Recipe Pin RecipeIngredients
- 4 Tbsp. unsalted butter, cubed
- 1/3 cup granulated sugar
- 2 Tbsp. light corn syrup
- 1/3 cup all-purpose flour
- 2/3 cup pecans, finely chopped
- 1/3 cup unsweetened shredded coconut, I use Bob's Red Mill
- 1 tsp. vanilla extract
- 1/2 cup semisweet chocolate chips
- 2 tsp. Crisco shortening
Instructions
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium saucepan, combine butter, sugar and corn syrup. Heat over low heat until butter melts and sugar dissolves, stirring often. Raise the heat and bring to a boil, stirring constantly. Remove the pan from the heat and add the flour. Stir until well combined, followed by the pecans, coconut and vanilla.
- Scoop dough, using a measuring teaspoon and place on prepared baking sheets, three inches apart. Bake one sheet at a time until the cookies are lightly browned, about 8-10 minutes. Remove from the oven and let cool on the tray for a minute or so, until you can lift with a spatula and the entire cookie is set and move to a wire rack to cool completely. Repeat with remaining dough.
- While cookies are cooling, place chocolate chips and shortening in microwave safe bowl. Microwave in 25 second intervals, stirring in between, until melted and smooth. Drizzle cooled cookies with melted chocolate. Once chocolate is set, store cooled cookies in an airtight container for up to 5 days.
Such pretty cookies and I’m all in for thin and crispy! The touch of chocolate is always a welcome treat, as well :)
So addictive Jennifer!
Oooh, Mary Ann, these look addictive! Love thin and crispy cookies, especially when nuts, coconut, and a chocolate drizzle are involved!
They really are Marissa! These are one of my favorite flavor combos.
I just know Etienne would snap these up in no time! Love a thin an crispy cookie – they look sooo good!
Bet he’d really love ’em Katherine!
What an amazing cookie! They are so thin and crisp. I can see why they are so addicting!
Thanks Kathy!
I say bring on all the cookies and keep them coming!! Especially if they look like this! These are so gorgeous, Mare! And, I love love love the combination of pecans and coconut! I could devour a few dozen of these in no time! Pinning to make!
Thanks Chey. I had a hard time with portion control with these! Coconut, pecans and chocolate is one of my favorite flavor combos!
Hi I made the stove top part and my ingredients did not combine well too dry?? I followed it like you said to?
Hmmmm. Not sure what happened. The butter, sugar and corn syrup should come together into a nice smooth liquid once the sugar dissolves. Don’t over mix when you add the flour, pecans and coconut.
Je trouve vos cookies merveilleux, j’ai hâte de les faire.
Pourriez-vous svp me dire à quoi sert : 2 c. à thé Crisco raccourcissement ?
Merci beaucoup