Clear-The-Cupboard Coconut, Oatmeal, Pecan Cookies

Total Time
Prep 20 mins
Cook 10 mins

This snappy little oatmeal cookie loaded with coconut and pecans is from Southern Living magazine. I make them with a 2 tablespoon cookie scoop for uniformity and end up with perfectly crispy/chewy cookies that bake evenly from the center to the edge.

Ingredients Nutrition


  1. Beat shortening at medium speed with electric mixer until fluffy; add sugars, beating well.
  2. Add eggs, beating until blended.
  3. Combine flour, oats, baking soda, baking powder, and salt; gradually add to sugar mixture, beating until blended.
  4. Stir in coconut, cereal, vanilla, and pecans.
  5. Drop by tablespoonfuls onto baking sheets.
  6. Bake in batches at 350°F for 10 minutes or until lightly golden.
  7. Remove to wire racks to cool.
Most Helpful

These are up there with the best I have ever made! I won't be making too often because I can't stop eating them. I clearly don't understand reviews like Hazel eyes. She changed almost every ingredient, therefore didn't make THIS recipe. How can you rate a recipe when you made something totally different? She simply needs to post her own recipe.

gsc9368 August 07, 2016

Wow! These cookies are delicious! I used 3/4 cups of white and brown sugars instead one cup, and still seemed plenty sweet. I also add some chopped milk chocolate bars...very good.

Hazeleyes November 07, 2014

I adore this cookie recipe!! Had to make a few substitutions, but they flew out of the kitchen and everyone was begging for more. I did sub out the egg for unsweetened applesauce and increased the oats, flour and coconut to make up for the rice krispie cereal (we did not have any) Cookie was a little dry after these additions and so I added 1-2 TBS of coconut oil. I also did not have any pecans so substituted almonds that had been run through the food prossesor for about 20 seconds or so. Cookies came out chewy yet crispy, sweet and nutty. Definitely will make these again!!

memommyof3 January 31, 2013