Clear-The-Cupboard Coconut, Oatmeal, Pecan Cookies

"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."
photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
photo by Sharlene~W photo by Sharlene~W
Ready In:
4 1/2 dozen




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

Questions & Replies

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  1. 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.
  2. EXCEPTIONAL COOKIES!!! These are absolutely fantastic! I was doubtful about using all shortening, because sometimes all-shortening cookies don't have a good "spread" -- i.e. a "puffy" cake-like cookie. The only change I would make the next time is to beat in the vanilla before adding the coconut, nuts and cereal. It was tough trying to get the vanilla stirred in with those items. They are dreadfully addictive, so make at your own risk! Sharlene, thanks for a fabulous recipe!
  3. 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.
  4. 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!!
  5. I was looking for a basic chewy cookie. I did make some simple changes. I use all butter, 1/2 of the sugar (brown only) and changed 1/2 of the white flour to KA white whole wheat.I also added extra vanilla and a splash of almond extract. Just for fun I added more pecans and "dark" chocolate chips. Oh, and a Tbsp of flaxseed meal. (I made a double batch.) They came out GREAT! They were just the right sweetness as the almond make the flavors warm up. I will probable work more with the whole wheat flour and the sugar. I think this could be a great base cookie with many opptions.


  1. Amazing cookie. My family ate the first batch before I even got ONE. I made a second batch and substituted 1/2 c of the shortening for 1/2 c peanut butter and they like those even better! Easy, smells like heaven. Only bake for the 10 minutes, cookies will not look like they are done, but let them sit before moving.


I live in the San Francisco area and love it here. I discovered Recipezaar (then Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
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