Prepare to meet your new cookie obsession! Blueberry Coconut Pecan Cookies deliver the perfect trifecta of fruity sweetness, tropical crunch, and rich nuttiness in every bite. This recipe is the kind of treat that leaves an impression at bake sales, afternoon tea, or tucked lovingly into a lunchbox. The golden cookies are crisp at the edges and chewy in the center, layered with plump dried blueberries, delicate coconut, and toasty pecans. If you adore desserts that balance bold flavors and irresistible textures, you’ll want to whip up a batch of Blueberry Coconut Pecan Cookies as soon as possible.
Ingredients You’ll Need
The beauty of these cookies is how you can create such memorable flavor with just a handful of accessible pantry staples. Each ingredient plays a unique role: some for chew, some for tenderness, and others for those surprise pops of flavor that make Blueberry Coconut Pecan Cookies truly special.
- Unsalted butter (1/2 cup, softened): The key to rich flavor and soft, tender cookies—make sure it’s room temperature for the best creaming.
- Brown sugar (1/2 cup, packed): Adds depth and moisture, giving the cookies their chewy texture and caramel notes.
- Granulated sugar (1/4 cup): Offers balanced sweetness and encourages those perfectly golden edges.
- Large egg (1): Brings everything together, helping the cookies bake up puffy and cohesive.
- Vanilla extract (1 teaspoon): A must for warmth and that bakery-fresh aroma.
- All-purpose flour (1 1/4 cups): The backbone of your cookies—gives just enough structure without making them cakey.
- Baking soda (1/2 teaspoon): This little leavener lends the cookies their gentle rise.
- Salt (1/4 teaspoon): Enhances all the sweet and nutty notes, making each ingredient shine.
- Dried blueberries (1/2 cup): Chewy and intensely fruity, they’re unexpected and delightful in every bite.
- Shredded sweetened coconut (1/2 cup): Brings tropical sweetness and a beautiful chewy texture.
- Chopped pecans (1/2 cup): For buttery, toasty crunch and a hint of southern-inspired flavor.
How to Make Blueberry Coconut Pecan Cookies
Step 1: Prep the Oven and Baking Sheet
Set the stage for perfect cookies by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper—this makes for easy clean up and ensures that your Blueberry Coconut Pecan Cookies won’t stick or over-brown on the bottom.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar. Beat until the blend is lighter in color and fluffy in texture, about 2 to 3 minutes. This crucial step aerates the dough and sets you up for cookies that are tender in the middle and crispy at the edges.
Step 3: Incorporate the Wet Ingredients
Add the egg and vanilla extract right into your mixing bowl. Beat until everything is beautifully smooth and glossy. This is where the cookies start to get their signature richness and warm, inviting aroma.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening and salt will be perfectly distributed. Gradually add your dry mix to the wet ingredients, stopping as soon as all the flour disappears into the dough—overmixing makes for tough cookies.
Step 5: Add Blueberries, Coconut, and Pecans
Gently fold in the dried blueberries, shredded coconut, and chopped pecans. Each addition brings a burst of flavor and contrasting texture. It’s at this point your dough will look and smell incredible—almost too good to wait for the bake!
Step 6: Scoop and Bake
Using a tablespoon or small cookie scoop, drop heaping mounds of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, watching for the edges to become a beautiful golden brown while the centers stay soft—this guarantees that perfect chewy bite in your Blueberry Coconut Pecan Cookies.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes so they set up, then transfer them to a wire rack to cool completely. This step helps them firm up just enough to handle, while still keeping the centers tender and mouthwatering.
How to Serve Blueberry Coconut Pecan Cookies
Garnishes
If you’re in the mood to dress up your Blueberry Coconut Pecan Cookies, try a light dusting of powdered sugar, a drizzle of melted white chocolate, or even a handful of extra chopped pecans sprinkled on top right out of the oven. These little touches make your cookies look bakery-worthy and invite everyone to dig in.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk, creamy hot chocolate, or a cozy cup of chai. For something refreshingly different, a bowl of sliced fresh fruit or a tangy yogurt parfait next to a cookie or two makes snack time feel extra special.
Creative Ways to Present
Stack them in a clear glass jar tied with twine for a rustic gift, or arrange them in a festive tin with parchment layers for easy sharing. For a truly decadent dessert, sandwich a scoop of vanilla or coconut ice cream between two Blueberry Coconut Pecan Cookies for an unforgettable frozen treat.
Make Ahead and Storage
Storing Leftovers
Keep your Blueberry Coconut Pecan Cookies soft for days by sealing them in an airtight container. Lay a sheet of wax or parchment paper between layers to prevent sticking—and store them at room temperature away from direct sunlight for the best flavor and texture.
Freezing
These cookies freeze beautifully for up to two months. Simply arrange fully cooled cookies in a single layer inside a freezer-safe bag or container, with parchment between layers. Thaw at room temperature whenever cookie cravings strike!
Reheating
To enjoy that just-baked warmth, pop a cookie in the microwave for about 10 seconds, or place on a baking sheet in a 300°F oven for 3–5 minutes. The nuts and coconut re-crisp, and the blueberries turn lusciously tender again—it’s like a fresh bake every time.
FAQs
Can I use fresh blueberries instead of dried?
For Blueberry Coconut Pecan Cookies, dried blueberries are best—they hold up during baking without turning the dough soggy. Fresh blueberries add too much moisture and can change the texture of the cookies.
What’s the best substitute for pecans if I have a nut allergy?
If you’re nut-free, try swapping pecans for toasted pumpkin seeds or sunflower seeds for crunch. Or simply leave out the nuts—the cookies will still have plenty of flavor from the blueberry and coconut.
Can I make the dough ahead and refrigerate it?
Absolutely! Making the dough up to 48 hours ahead and chilling it intensifies the flavors and gives you thicker, chewier cookies. Just let the dough sit out for a few minutes to soften before scooping and baking.
Are Blueberry Coconut Pecan Cookies suitable for shipping?
Yes, these cookies travel very well! Their slightly chewy texture keeps them fresh for days, making them ideal for care packages. Be sure to pack them snugly with parchment between layers to avoid breakage.
Can I add chocolate chips or other mix-ins?
You can absolutely customize Blueberry Coconut Pecan Cookies with extras! White chocolate chips, dark chocolate chunks, or even a hint of orange zest are all delicious mix-in ideas that pair beautifully with the blueberry, coconut, and pecan flavors.
Final Thoughts
There’s nothing quite like the joy of pulling a tray of Blueberry Coconut Pecan Cookies from the oven—the aroma alone is reason enough to bake them again and again. Whether you’re baking for a crowd or just to spoil yourself, these cookies never fail to delight. Give them a try and watch them disappear faster than you’d expect!
Print
Blueberry Coconut Pecan Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet blueberries, tropical coconut, and crunchy pecans in these deliciously chewy Blueberry Coconut Pecan Cookies. Perfect for a cozy dessert or a sweet treat any time of day.
Ingredients
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dried blueberries
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars: In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Add the mix-ins: Fold in the dried blueberries, shredded coconut, and chopped pecans.
- Bake the cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute dried cranberries or cherries for the blueberries.
- Add a handful of white chocolate chips for extra sweetness.
- Store cookies in an airtight container to keep them soft for several days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
