These Coconut Pecan Coils are the kind of sweet that makes people pause mid-conversation. They’re chewy in the center, lightly crisp at the edges, and full of toasted coconut and buttery pecans. The spiraled shape looks fancy, but the process is simple enough for a weeknight.
Whether you bring them to a potluck or keep a stash at home, they deliver big flavor with minimal effort. If you love caramel notes, nutty crunch, and coconut richness, you’ll want this recipe in your rotation.
Why This Recipe Works
- Toasted flavor, big payoff: Lightly toasting the coconut and pecans deepens their flavor and adds a crisp, fragrant bite.
- Just-sweet-enough dough: A brown sugar dough base keeps the coils chewy and brings subtle caramel notes without being cloying.
- Roll-and-slice method: The spiral shape comes from a simple rolled log. Chill, slice, bake—no piping bags or special gear.
- Balanced texture: Butter and a touch of cornstarch create tender cookies with a pleasant snap on the edges.
- Make-ahead friendly: The dough freezes well, so you can bake fresh coils whenever the craving hits.
Shopping List
- Unsweetened shredded coconut (2 cups)
- Pecans, chopped (1 1/2 cups)
- All-purpose flour (2 1/4 cups)
- Cornstarch (1 tablespoon)
- Baking powder (1/2 teaspoon)
- Fine sea salt (3/4 teaspoon)
- Unsalted butter, room temperature (3/4 cup)
- Light brown sugar, packed (3/4 cup)
- Granulated sugar (1/3 cup)
- Large egg (1)
- Vanilla extract (2 teaspoons)
- Coconut extract (optional, 1/2 teaspoon for extra coconut flavor)
- Milk (1–2 tablespoons, as needed for dough cohesion)
Step-by-Step Instructions
- Prep the oven and pans: Heat the oven to 350°F (175°C).
Line two baking sheets with parchment paper.
- Toast the coconut and pecans: Spread the shredded coconut on one sheet and the chopped pecans on another. Toast for 5–7 minutes, stirring once, until fragrant and lightly golden. Let cool completely.
- Mix dry ingredients: In a medium bowl, whisk flour, cornstarch, baking powder, and salt until combined.
- Cream the butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add egg and extracts: Beat in the egg, vanilla, and coconut extract (if using) until smooth.
- Bring the dough together: Add dry ingredients to the butter mixture and mix on low just until a soft dough forms.
If the dough seems dry or crumbly, add milk 1 tablespoon at a time until it holds together.
- Fold in the toasted mix-ins: Stir in the cooled coconut and pecans. The dough will be studded and slightly chunky.
- Shape into coils: Divide the dough in half. On a lightly floured surface, roll each half into a long rope about 1 inch thick.
Cut into 8–10 pieces per rope. Take each piece, roll it gently into a thinner rope (about 8–9 inches long), then coil it into a spiral, tucking the end under to secure.
- Chill for clean edges: Place the coils on the prepared sheets and chill in the fridge for 15–20 minutes. This helps them hold their shape and bake evenly.
- Bake: Bake 10–12 minutes, rotating the trays halfway.
The edges should be lightly golden while the centers stay soft.
- Cool: Let the coils cool on the tray for 5 minutes, then transfer to a rack to cool completely. They’ll set up as they cool.
- Optional finish: For extra shine and sweetness, brush warm coils with a thin glaze made from powdered sugar and milk, or drizzle with melted dark chocolate once cooled.
How to Store
- Room temperature: Keep in an airtight container for 4–5 days. Slip in a piece of bread or a brown sugar saver to maintain softness.
- Freezer (baked): Freeze in a zip-top bag for up to 2 months.
Thaw at room temperature; re-crisp in a 300°F oven for 5 minutes if desired.
- Freezer (unbaked dough): Shape coils, flash-freeze on a sheet until firm, then store in a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the time.
Why This is Good for You
- Healthy fats: Pecans and coconut provide unsaturated fats that support satiety and flavor without heavy sweetness.
- Fiber and minerals: Coconut and nuts add a little fiber, plus trace minerals like manganese and copper.
- Mindful sweetness: Brown sugar keeps the flavor robust, so you can enjoy a smaller portion and feel satisfied.
- Customizable: You can dial back sugar slightly, use whole-wheat pastry flour for part of the flour, or add seeds for extra nutrients.
Common Mistakes to Avoid
- Skipping the toasting step: Untoasted coconut and pecans taste flat. Toasting takes minutes and brings the recipe to life.
- Overmixing the dough: Mix just until combined to avoid tough, dense cookies.
- Not chilling the coils: Warm dough spreads too much and loses its pretty spiral shape.
A short chill is worth it.
- Overbaking: Pull them when edges are golden but centers still soft. They’ll finish setting on the rack.
- Using sweetened coconut without adjustments: If you only have sweetened coconut, reduce granulated sugar by 2–3 tablespoons to keep the sweetness in check.
Recipe Variations
- Chocolate-Dipped Coils: Dip half of each cooled coil in melted dark or milk chocolate. Sprinkle with extra toasted coconut.
- Maple Pecan: Replace half the brown sugar with pure maple syrup and reduce milk as needed to keep a workable dough.
- Spiced Coconut: Add 1 teaspoon ground cinnamon and a pinch of cardamom to the dry ingredients for warmth.
- Citrus Glow: Add 1 tablespoon orange or lime zest to the dough.
Pair with a light citrus glaze.
- Gluten-Free Swap: Use a 1:1 gluten-free baking flour with xanthan gum. Chill thoroughly before baking to help structure.
- Almond Joy Vibes: Stir in mini chocolate chips and swap pecans for almonds. Finish with a chocolate drizzle.
FAQ
Can I make the dough ahead?
Yes.
Wrap the dough tightly and refrigerate for up to 48 hours, or freeze for up to 2 months. Let chilled dough sit at room temp for 10–15 minutes before shaping.
What if I don’t have cornstarch?
You can omit it or replace it with the same amount of potato starch. Cornstarch helps create tender cookies, but the recipe still works without it.
Can I use sweetened coconut?
Yes, but reduce the granulated sugar slightly to prevent overly sweet coils.
Keep an eye on toasting time, as sweetened coconut browns faster.
How do I keep the coils from unraveling?
Roll each piece into a smooth rope, coil snugly, and tuck the tail under. Chilling before baking also helps the shape hold.
Why are my coils dry or crumbly?
The dough likely needs a touch more moisture. Add milk 1 teaspoon at a time until the dough holds together when pressed.
Can I make these dairy-free?
Use a dairy-free butter alternative and a splash of coconut milk in place of regular milk.
Texture and flavor will still be excellent.
Final Thoughts
Coconut Pecan Coils look special, taste rich, and come together with simple pantry staples. The toasted coconut and pecans bring warmth and texture, while the soft centers make them irresistible. Keep a batch of dough in your freezer, and you’ll always be minutes away from fresh, golden coils.
They’re the perfect not-too-sweet treat for sharing—or not sharing at all.
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