These chewy, rich Chocolate Pecan Coconut Cookies combine the perfect balance of chocolate, crunchy pecans, and toasted coconut. They’re an ideal treat for holidays, bake sales, or whenever a sweet craving strikes.
Why You’ll Love This Recipe
I love how these cookies deliver a satisfying combination of textures—chewy centers, crisp edges, and a nutty crunch. The mix of chocolate and coconut gives them a decadent flavor, while the buttery base adds richness to every bite. These cookies are easy to make and disappear quickly!
Ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups semisweet chocolate chips
1/2 teaspoon salt
1 cup pecans, chopped
1 cup sweetened shredded coconut
Directions
Preheat the Oven:
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Mix the Wet Ingredients:
In a large mixing bowl, I cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Then, I beat in the eggs one at a time and mix in the vanilla extract.
Combine the Dry Ingredients:
In a separate bowl, I whisk together the flour, baking soda, and salt. Gradually, I add the dry ingredients to the wet mixture, stirring until just combined.
Add the Mix-ins:
Next, I fold in the chocolate chips, chopped pecans, and shredded coconut, making sure they’re evenly distributed.
Scoop and Bake:
I use a cookie scoop to drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown and the centers look set.
Cool and Serve:
Once baked, I let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. These cookies pair wonderfully with milk or tea!
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: 24 cookies
Calories per Cookie: 210 kcal
Variations
Dark Chocolate Substitute: Replace semisweet chocolate chips with dark chocolate for a richer flavor.
Nut-Free: Skip the pecans for a nut-free version and add extra chocolate chips or dried fruit.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking blend.
Toasted Coconut: Toast the shredded coconut before mixing it in for added depth of flavor.
Sea Salt Finish: Sprinkle a touch of flaky sea salt on top of the cookies before baking for a sweet-salty twist.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, I freeze them for up to 3 months and thaw at room temperature when needed. For a warm treat, I reheat cookies in the microwave for 10-15 seconds.
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FAQs
How can I toast the coconut for this recipe?
I spread the shredded coconut on a baking sheet and toast it in a 350°F (175°C) oven for 5-7 minutes, stirring occasionally, until golden.
Can I use unsweetened coconut instead?
Yes, unsweetened shredded coconut works well if you prefer a less sweet cookie.
Can I make the dough ahead of time?
Absolutely! I prepare the dough, cover it tightly, and refrigerate it for up to 48 hours. Let it sit at room temperature for 10-15 minutes before scooping and baking.
What’s the best way to chop pecans for this recipe?
I like to use a sharp knife and chop them into small pieces, about the size of chocolate chips, for even distribution.
Can I substitute walnuts for pecans?
Yes, walnuts are a great substitute and provide a similar nutty flavor and texture.
Conclusion
These chocolate pecan coconut cookies are a versatile and crowd-pleasing treat that’s perfect for any occasion. Whether you’re baking for family or a festive event, these cookies are sure to impress. Make a batch today and enjoy their delightful combination of flavors and textures!
📖 Recipe:
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Chocolate Pecan Coconut Cookies
- Total Time: 25-27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These chewy, rich chocolate pecan coconut cookies offer a delightful mix of textures and flavors with every bite. Perfect for holidays, bake sales, or any sweet craving, these cookies combine buttery richness, nutty crunch, and coconut sweetness for a crowd-pleasing treat.
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 cup pecans, chopped
1 cup sweetened shredded coconut
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Mix the Wet Ingredients: Cream butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes). Beat in eggs one at a time, then mix in vanilla extract.
- Combine the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined.
- Add the Mix-ins: Fold in chocolate chips, chopped pecans, and shredded coconut until evenly distributed.
- Scoop and Bake: Drop rounded balls of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, until edges are golden and centers set.
- Cool and Serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
Variations: Use dark chocolate chips, toasted coconut, or sprinkle with sea salt for flavor enhancements.
For a nut-free option, omit pecans and replace with additional mix-ins like dried fruit.
Store in an airtight container at room temperature for 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 210 kcal
