If you’re in the mood for a treat that hits every possible craving—gooey chocolate, nutty crispness, and that irresistible coconut chew—then the Chocolate Pecan Coconut Cookies Recipe is bound to become your new go-to. What I love about this cookie is how each bite delivers a harmony of flavors and textures; the sweetened coconut and pecans add a rich depth, while melty chocolate chips mingle perfectly with a buttery cookie base. These cookies aren’t just delicious, they’re conversation-starters: perfect for potlucks, gifting, or just a quiet coffee break at home.
Ingredients You’ll Need
Don’t let the lineup fool you—these are all familiar pantry staples, but each ingredient works its magic for a unique result in the Chocolate Pecan Coconut Cookies Recipe. You’ll taste the difference that toasty pecans, high-quality coconut, and real butter bring to this batch.
- Unsalted butter (1/2 cup, softened): The key to rich, flavorful cookies and delightfully tender texture.
- Brown sugar (1/2 cup): Adds caramel notes and keeps the cookies super chewy.
- Granulated sugar (1/4 cup): Balances sweetness and helps crisp the edges.
- Large egg (1): Binds the dough and gives it structure.
- Vanilla extract (1 teaspoon): A tiny splash brings out chocolatey flavors and complements the coconut.
- All-purpose flour (1 cup): The backbone to hold all the goodness together.
- Baking soda (1/2 teaspoon): Encourages lift and a light crumb.
- Salt (1/4 teaspoon): Just enough to balance sweetness and heighten all the other flavors.
- Semi-sweet chocolate chips (1 cup): Every bite deserves a pocket of luscious chocolate.
- Chopped pecans (1/2 cup): Brings crunch and a buttery, nutty depth.
- Sweetened shredded coconut (1/2 cup): For that chewy sweetness and irresistible tropical flair.
How to Make Chocolate Pecan Coconut Cookies Recipe
Step 1: Prep Your Baking Tools
Start by preheating your oven to 350°F, and lining a baking sheet with parchment paper. This little moment sets the stage! The parchment not only keeps cookies from sticking, but it makes cleanup a total breeze.
Step 2: Cream the Butter and Sugars
In a large bowl, combine your softened butter, brown sugar, and granulated sugar. Use a hand mixer or a sturdy spatula to beat everything together until it’s light, creamy, and just a bit fluffy. This step is essential for that perfect cookie structure—don’t skimp on the mixing!
Step 3: Mix in Egg and Vanilla
Next, beat in the egg and vanilla extract until the mixture is smooth. The egg helps with binding, while vanilla brings everything together in a hug of flavor.
Step 4: Whisk and Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to your wet ingredients, stirring gently until just combined—stop as soon as you don’t see dry flour. This keeps your cookies tender and prevents over-mixing.
Step 5: Fold in Chocolate, Pecans, and Coconut
Now for the extra fun! Gently fold in the chocolate chips, chopped pecans, and shredded coconut. Try not to eat all the dough at this stage—the aroma is downright irresistible! Your Chocolate Pecan Coconut Cookies Recipe dough should be studded with all kinds of deliciousness.
Step 6: Portion and Bake
Scoop out tablespoon-sized portions of dough onto your prepared baking sheet, leaving about 2 inches between each one. Bake for 10–12 minutes, or until the edges start to turn golden and the centers look set but still slightly soft. Remember, cookies continue to firm up as they cool!
Step 7: Cool, Then Enjoy
Allow cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to finish cooling. This helps finish their bake without the risk of overcooking. Now, all that’s left is to pour yourself some milk and dig in!
How to Serve Chocolate Pecan Coconut Cookies Recipe
Garnishes
For an extra pop, sprinkle a touch of flaky sea salt over the cookies the moment they come out of the oven. Or, drizzle them with a little melted chocolate and scatter extra toasted coconut on top—pure heaven!
Side Dishes
These cookies are stars on their own, but they truly shine beside a scoop of vanilla bean ice cream or a creamy latte. If you’re hosting, try pairing them with a platter of fresh strawberries or a bowl of seasonal fruit for a balanced dessert spread.
Creative Ways to Present
Stack the cookies in glass jars as edible gifts, or wrap them individually in colorful parchment for party favors. Want a showstopper? Arrange a cookie tower with layers of fresh berries, or crumble them over a parfait for a new take on a classic dessert. The Chocolate Pecan Coconut Cookies Recipe is endlessly adaptable!
Make Ahead and Storage
Storing Leftovers
Stored in an airtight container at room temperature, these cookies will keep their soft, chewy texture for up to a week. Consider popping a slice of bread in the container with them—the bread will help absorb excess moisture and keep your Chocolate Pecan Coconut Cookies Recipe at its chewy best.
Freezing
Want freshly baked cookies any day? Scoop portions of dough onto a tray and freeze until solid, then store in a zip-top bag. Or, freeze the fully baked cookies; either way, they’ll keep beautifully for up to three months. Simply bake off dough straight from frozen with an extra minute or two on the timer.
Reheating
Rewarm day-old cookies in a 300°F oven for 2-3 minutes; this refreshes their texture and gives you that “just-baked” aroma. You can also microwave a frozen cookie for 15–20 seconds for a quick treat that tastes wonderfully fresh.
FAQs
Can I make these cookies gluten free?
Absolutely. Swap out the all-purpose flour for a 1:1 gluten free blend and make sure your baking soda is gluten free. Expect a slightly different texture, but the cookies will still have all their signature flavor.
Can I substitute a different nut for the pecans?
Definitely! Walnuts or almonds make terrific alternatives, or leave the nuts out entirely for a nut-free version. The Chocolate Pecan Coconut Cookies Recipe is flexible enough to handle your favorites.
Can I use unsweetened coconut?
Using unsweetened shredded coconut will make the cookies a bit less sweet and add a more pronounced coconut flavor. If you prefer your cookies less sugary, this can be a great way to tweak the recipe to your liking.
How do I know when the cookies are done baking?
Keep an eye out for lightly golden edges and centers that are just set. The cookies should still look a bit soft in the middle when you take them out; they’ll firm up as they cool, ensuring a perfect chewy bite.
Is it possible to double the Chocolate Pecan Coconut Cookies Recipe for a crowd?
Absolutely, and you won’t regret it! Simply double all the ingredients and bake in batches. These cookies tend to disappear fast, so making extra is always a smart move.
Final Thoughts
There’s something magical about homemade cookies, and the Chocolate Pecan Coconut Cookies Recipe truly feels like a hug from the kitchen. Whether you’re baking for friends, family, or just yourself, I hope you give these a try—and don’t forget to share a few (if you can bear to part with them!). Happy baking!
Print
Chocolate Pecan Coconut Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these chewy and delicious Chocolate Pecan Coconut Cookies that are loaded with chocolate chips, pecans, and sweetened coconut. A perfect blend of flavors in every bite!
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-Ins:
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Mix 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.
- Combine mix-ins: Fold in the chocolate chips, chopped pecans, and shredded coconut.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra crunch, toast the pecans and coconut lightly before mixing them in.
- These cookies also freeze well—baked or as dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
