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
