Coconut Pecan Shortbread Cookies

Had a serious pecan pie craving this afternoon, but I really didn’t feel like committing the time to make a crust and the pie filling and wait for it to cool, etc. etc. etc. So, I made these delicious little cookies as a snack!

Probably took less than ten minutes to put together and no more than 15 minutes from start to finish! This mini recipe yielded about 6-7 cookies! Which was perfect for me because I wanted something quick and easy!


For the short bread

- 1/2 stick of unsalted
  butter cold
- 1/2 cup of flour
- 1/4 cup powdered sugar
- 1/8 tsp salt
- 1/2 tbs sour cream

For the topping

- 1/2 cup toasted pecans,
- 1/3 cup evaporated milk
- 2 tbs butter 
- 1/3 cup brown sugar
- 1 tbs corn syrup
- 1/4 cup coconut flakes


Preheat oven to 350 degrees. Place pecans on a baking sheet and toast for no more ten minutes or until the pecans become fragrant.

Take cold butter and cut into pats, combine into bowl with flour, powdered sugar, salt and sour cream. Cut butter down till pea sized pieces are formed. With your hands incorporate the ingredients together to form into a dough.

On a floured surface, roll out the dough and cut with cookie cutters. Place on an un greased baking sheet and cook for about 10-12 minutes.

Over medium heat in a small saucepan, heat the butter, evaporated milk, sugar and syrup together. Bring to a simmering boil, stirring consistently. Take off of heat and add the toasted pecans and coconut. Let the mixture cool.

Add dollop of mixture over the shortbread cookies and enjoy! 🙂

Thank you for reading.


Butter Pecan Cookies

Gonna keep this post short and sweet! These cookies are perfect for when you’re in the mood for something salty & sweet!!!

The same dough recipe as my chocolate chip cookie recipe! Instead of chocolate chips, I add 1 cup of chopped pecans and 1 cup of toffee bits!

Before baking, I roll 3 tbs of the dough into round balls and place on baking sheet. Lightly sprinkle each ball of dough with a few crumbles of more pecans, gently press extra pecan crumbles down onto the dough without pressing too hard and misforming the ball shape. Then sprinkle a tad of salt on top and stick into the oven until golden brown. So so good!!



- 3 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 1/2 cups light brown sugar
- 1 1/4 cup butter
- 2 eggs
- 2 tsp vanilla
- 1 cup chopped pecans  
- 1 cup toffee bits 
- 1/4 cup chopped pecans
  For topping
- salt for garnish


Preheat the oven to 350 degrees. In a medium bowl mix together the flour, baking powder, baking soda and salt. In a large bowl, cream together butter with the sugar until well combined. Add in the eggs one at a time followed by the vanilla extract. Next, incorporate the dry ingredients into the butter and sugar slowly.

Careful not to over mix the dough. Once the flour mixture is well incorporated, with your hands mix in the pecans and toffee bits.

Stick the dough into the refrigerator for at least 30 minutes. Once chilled, form 3 tbs worth of dough into balls and place on a large cookie sheet 3 inches apart. Sprinkle each ball of dough with a few more pecans and a touch of salt. Bake anywhere between 16-20 minutes or until golden brown.