502 pecan cookie recipes

No-flour chocolate coconut cookies made with melted unsweetened chocolate, sweetened condensed milk, shredded coconut, and pecans. Naturally gluten-free, chewy, and fudgy.

Lacy Florentine cookies made with ground pecans and coconut, sandwiched together with melted dark chocolate. Thin, crispy, and freezer-friendly for up to a month.

Maple meltaway shortbread crisps blend butter, cake flour, and chopped pecans with maple flavoring into delicate, snowy cookies. Five ingredients, 7-minute bake, classic Christmas tin staple.

Honey orange biscotti with pecans, orange juice concentrate, and orange zest, twice-baked until crunchy. A low-fat Italian cookie perfect for dipping in coffee or tea.

Buttery cinnamon crinkle cookies with a cinnamon-sugar crust and a pecan half pressed into each center. Cream of tartar gives them that signature chewy-crisp edge.

Mandelbrodt with chocolate chips and pecans, topped with cinnamon sugar. A Jewish twice-baked cookie similar to biscotti, made with oil instead of butter. Crunchy, dunkable, and freezer-friendly.

Chocolate-tipped butter cookies shaped into sticks, fork-pressed, and dipped in melted chocolate chips then rolled in chopped pecans or almonds. Elegant and melt-in-your-mouth tender.

Hello Dollys (magic cookie bars) layered with vanilla wafer crumbs, chocolate chips, coconut, pecans, and sweetened condensed milk. No mixing needed, just layer and bake for a gooey, chewy bar.

Crispy, chewy, loaded cookies packed with oats, crushed cornflakes, shredded coconut, and chopped pecans. Flatten with a sugar-dipped glass for crackly edges. Makes 4 dozen in just 30 minutes.

Sugarless slice-and-bake cookies made with whole wheat flour, chewy dates, toasted coconut, fresh orange zest, and crunchy pecans. Naturally sweetened by fruit alone, these make 5 dozen crisp, nutty rounds.

Molletes are traditional Mexican cookies made with cornmeal, butter, egg yolks, and pine nuts. Lightly sweet with a sandy, crumbly texture from the cornmeal.

Refrigerator cookies pack chopped dates, shredded coconut, and walnuts into a buttery slice-and-bake log rolled in extra nuts. Make-ahead icebox cookies for holiday baking or anytime.

Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

No-bake date nut logs rolled in flaked coconut with crisp rice cereal and pecans. A retro Southern candy that cooks in one saucepan and shapes in minutes.

No-bake French cocoa balls rolled in cocoa and powdered sugar. Just five ingredients, no cooking, and ready in 15 minutes. A simple chocolate truffle-style candy with pecans.