If you have a soft spot for cookies that bring together rich chocolate, crunchy pecans, and tropical coconut in every bite, you are in for an absolute treat with this Chocolate Pecan Coconut Cookies Recipe. These cookies strike the perfect balance between chewy and crunchy, offering deep buttery sweetness with bursts of toasted nuts and melty chocolate chips that will have you coming back for more. Whether you’re baking for a cozy afternoon tea or a lively gathering, this recipe is an effortless crowd-pleaser that feels both indulgent and homey.
Ingredients You’ll Need
This recipe calls for some simple, pantry-friendly ingredients, each playing a crucial role in delivering that perfect cookie texture and flavor combination. From the creamy butter that adds richness to the crunchy pecans that provide contrast, every ingredient is essential.
- 1 cup unsalted butter, softened: Provides the creamy fat that makes cookies tender and flavorful.
- 3/4 cup granulated sugar: Adds sweetness and helps cookies spread evenly during baking.
- 3/4 cup brown sugar, packed: Brings moisture and a hint of caramel flavor for depth.
- 2 large eggs: Bind ingredients together and contribute to the cookie’s chewy texture.
- 1 teaspoon vanilla extract: Enhances all the sweet flavors with a warm, aromatic touch.
- 2 cups all-purpose flour: The structure behind the cookies, ensuring they hold shape yet stay soft.
- 1 teaspoon baking soda: Leavening agent that helps cookies rise just enough.
- 1/2 teaspoon salt: Balances sweetness and elevates all other flavors.
- 1 1/2 cups semisweet chocolate chips: Provide melty, rich pockets of chocolate in each bite.
- 1 cup pecans, chopped: Add a toasty crunch and buttery nutty flavor.
- 1 cup sweetened shredded coconut: Offers chewy texture with a hint of tropical sweetness.
How to Make Chocolate Pecan Coconut Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Kick off your baking adventure by preheating your oven to 350°F (175°C). While it warms up, line two baking sheets with parchment paper or silicone mats to prevent sticking and guarantee a smooth release of those gorgeous cookies.
Step 2: Cream Butter and Sugars Until Fluffy
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar for about 2 to 3 minutes until the mixture is light and fluffy. This step creates the airy base that translates into soft, comforting cookies.
Step 3: Add Eggs and Vanilla
Incorporate the eggs one at a time, beating well after each addition to ensure a smooth blend. Stir in the vanilla extract to infuse the dough with its warm, fragrant aroma that you’re going to love.
Step 4: Combine Dry Ingredients Separately
Whisk the flour, baking soda, and salt together in a separate bowl. This ensures that the leavening agent and salt are evenly distributed throughout the dough for consistent flavor and texture.
Step 5: Gradually Mix Dry Ingredients Into Wet
Slowly add the flour mixture to the wet ingredients, gently stirring until just combined. Avoid overmixing here to keep your cookies tender, light, and perfectly chewy.
Step 6: Fold in Chocolate Chips, Pecans, and Coconut
Here comes the magic! Fold in the semisweet chocolate chips, chopped pecans, and shredded coconut until they are uniformly spread throughout the dough. This delicious trio adds bursts of crunch and melty sweetness in every bite.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared sheets, spacing them about 2 inches apart so they have room to spread. Pop them in the oven for 10–12 minutes, or until the edges turn a beautiful golden shade and the centers appear set.
Step 8: Cool and Enjoy
Allow the cookies to rest on the baking sheets for 5 minutes so they firm up a bit, then transfer them to wire racks to cool completely. This final step helps them hold their shape and develop that crave-worthy texture.
How to Serve Chocolate Pecan Coconut Cookies Recipe
Garnishes
For an inviting presentation, dust your cookies gently with a sprinkle of powdered sugar or drizzle melted white chocolate on top. A light dusting of toasted coconut flakes can amplify the nutty flavor and add an elegant touch too.
Side Dishes
Chocolate Pecan Coconut Cookies make a fantastic pairing with a tall glass of cold milk or a steaming cup of coffee or tea. For a brunch or snack board, serve alongside fresh fruit and nuts to complement their rich, sweet flavors.
Creative Ways to Present
Thinking beyond a cookie plate? Stack these delights into a decorative jar or wrap them in parchment tied with twine for thoughtful edible gifts. They’re also wonderful crumbled over ice cream or yogurt for a sweet-textured topping.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Pecan Coconut Cookies in an airtight container at room temperature for up to a week. The container preserves their chewy texture and nutty aroma, making it feel like fresh-baked every time you open it.
Freezing
If you want to keep these cookies on hand for longer, freezing is a perfect option. Place them in a freezer-safe bag or container, separated by parchment paper to prevent sticking, and store for up to three months. Thaw at room temperature when ready to enjoy.
Reheating
For that just-baked warmth, reheat cookies in a microwave for 10 to 15 seconds or briefly in an oven set to 300°F (150°C) for about 5 minutes. This revitalizes their softness and enhances the melty chocolate goodness.
FAQs
Can I substitute the pecans for another nut?
Absolutely! Walnuts or almonds can be great substitutes if pecans aren’t available or if you prefer a different nutty flavor. Just make sure to chop them similarly to maintain the texture balance.
Is it okay to use unsweetened coconut instead of sweetened?
You can use unsweetened coconut, but it will slightly reduce the overall sweetness of the cookies. If you prefer a less sweet treat, unsweetened works well; otherwise, stick to sweetened coconut for that signature flavor.
Can I make these cookies gluten-free?
Yes! Using a gluten-free all-purpose flour blend that replaces wheat flour cup-for-cup usually works well. Just check that your baking soda and other ingredients are gluten-free too for the best results.
How do I get chewy cookies instead of crunchy?
The key is not to overbake. Take the cookies out as soon as the edges turn golden but the centers still look slightly soft. Letting them cool on the baking sheet helps to finish the baking slowly and keeps them chewy.
Can I add other mix-ins to this Chocolate Pecan Coconut Cookies Recipe?
Definitely! Feel free to experiment by adding dried cranberries, toffee bits, or even a pinch of cinnamon to customize the flavor while keeping that fantastic base of chocolate, pecans, and coconut.
Final Thoughts
There’s something truly special about the Chocolate Pecan Coconut Cookies Recipe that feels like a warm hug in baked form. It combines textures and flavors that delight with every bite, inviting you to savor both simple moments and celebrations alike. If you haven’t tried these cookies yet, now’s the perfect time to start—your taste buds are going to thank you!
Print
Chocolate Pecan Coconut Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
Delight in these chewy Chocolate Pecan Coconut Cookies, bursting with rich semisweet chocolate chips, crunchy pecans, and sweet shredded coconut. Perfectly baked to golden edges and soft centers, these cookies combine buttery sweetness with a satisfying texture, making them a fantastic treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semisweet chocolate chips
- 1 cup pecans, chopped
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone baking mats for easy cookie removal and cleanup.
- Cream the butter and sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which usually takes 2 to 3 minutes. This step helps create a tender cookie texture.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter. Then mix in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly to evenly distribute the leavening agent and seasoning.
- Mix dry into wet ingredients: Gradually add the dry flour mixture to the wet butter and sugar mixture, stirring gently until just combined to avoid overmixing, which can make the cookies tough.
- Fold in chocolate chips, pecans, and coconut: Gently fold in the semisweet chocolate chips, chopped pecans, and shredded coconut until these are evenly dispersed throughout the dough.
- Form and bake cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing each ball about 2 inches apart to allow spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers appear set but still soft.
- Cool the cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to wire racks to cool completely, preventing sogginess.
Notes
- Make sure the butter is softened but not melted to achieve the perfect cookie texture.
- Using parchment paper or silicone mats prevents sticking and makes cleanup easier.
- Do not overmix the dough once the flour is added; overmixing develops gluten and results in tough cookies.
- For extra crunchy pecans, toast them lightly in a dry pan before adding.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
