If you have a craving for a cookie that brings together rich chocolate, crunchy pecans, and the tropical sweetness of coconut, you’re in for a treat with this Chocolate Pecan Coconut Cookies Recipe. This delightful combination creates a chewy yet crisp cookie bursting with texture and flavor in every bite. Whether you’re baking for a holiday gathering, a cozy afternoon snack, or simply to satisfy your sweet tooth, these cookies hit every note perfectly and are sure to become a fast favorite in your baking repertoire.
Ingredients You’ll Need
These ingredients are simple, pantry-friendly, and perfectly balanced to craft cookies that are moist, chewy, and loaded with flavor. Each component plays a key role, whether it’s building structure, adding natural sweetness, or delivering that satisfying crunch.
- 1 cup unsalted butter, softened: This gives the cookies their tender crumb and buttery richness.
- 3/4 cup granulated sugar: Adds sweetness and helps create a slight crispness around the edges.
- 3/4 cup brown sugar, packed: Brings moisture and a subtle caramel depth to the cookies.
- 2 large eggs: Bind the ingredients together and contribute to the cookie’s chewy texture.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, fragrant notes.
- 2 cups all-purpose flour: The foundation that holds it all together.
- 1 teaspoon baking soda: Helps the cookies rise slightly and gives a tender crumb.
- 1/2 teaspoon salt: Balances sweetness and elevates the other flavors.
- 1 1/2 cups semisweet chocolate chips: The classic chocolatey goodness that everyone loves.
- 1 cup pecans, chopped: Adds a wonderful nutty crunch and earthy flavor.
- 1 cup sweetened shredded coconut: Provides a chewy texture and tropical sweetness that makes these cookies unique.
How to Make Chocolate Pecan Coconut Cookies Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures it reaches the perfect temperature so your cookies bake evenly and develop a lovely golden edge. Line two baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup a breeze.
Step 2: Mix the Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined—this usually takes about 2 to 3 minutes with a mixer. Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to impart that warm, inviting aroma that will fill your kitchen.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into your wet ingredients, stirring gently until just combined. Over-mixing can result in tougher cookies, so keep the stirring gentle to maintain a tender bite.
Step 4: Add the Mix-ins
The magic of this Chocolate Pecan Coconut Cookies Recipe comes alive here. Fold in the semisweet chocolate chips, chopped pecans, and shredded coconut until they are evenly distributed throughout the dough. These add-ins bring layers of texture and bursts of flavor with every bite.
Step 5: Scoop and Bake
Use a cookie scoop or spoon to drop rounded balls of dough onto your prepared baking sheets, spacing each about 2 inches apart since they will spread slightly. Bake your cookies for 10 to 12 minutes, watching for golden edges and set centers—this will ensure they’re chewy inside with just enough crispness on the outside.
Step 6: Cool and Serve
Once out of the oven, let the cookies rest on the baking sheet for about 5 minutes to firm up. Then carefully transfer them to wire racks to cool completely. This step keeps them from breaking apart and lets the flavors meld beautifully.
How to Serve Chocolate Pecan Coconut Cookies Recipe
Garnishes
While these cookies are spectacular on their own, consider a light dusting of powdered sugar or a drizzle of melted chocolate over the top for an added touch of decadence. Toasted coconut flakes sprinkled just before serving add an extra crunch and a delightful visual appeal.
Side Dishes
Pair these cookies with a cold glass of milk, a cup of freshly brewed coffee, or even a warm mug of vanilla chai tea. The richness and texture of the cookies complement these beverages perfectly, creating a cozy, indulgent treat experience.
Creative Ways to Present
Serve these cookies stacked with layers of soft cream cheese frosting or sandwich them with a scoop of vanilla ice cream for an irresistible dessert. For festive occasions, arrange them in a beautiful tin or gift box lined with parchment paper, making them perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Keep your baked chocolate pecan coconut cookies fresh by storing them in an airtight container at room temperature. They typically stay soft and delicious for up to five days, allowing you to enjoy them throughout the week.
Freezing
You can freeze the cookie dough balls before baking or freeze the fully baked cookies. For the dough, place scooped balls on a tray, freeze until solid, then transfer to a freezer bag. When you’re ready, bake straight from frozen, adding a couple of extra minutes. Baked cookies can be tightly wrapped and frozen for up to three months.
Reheating
To refresh frozen baked cookies, warm them briefly in the microwave for about 10 to 15 seconds or bake at 300°F for 5 minutes. This brings back their soft, chewy texture as if they were freshly baked.
FAQs
Can I substitute pecans with another nut?
Absolutely! Walnuts or almonds make great alternatives if you prefer a different nut flavor or have pecan allergies. Just make sure to chop them similarly to maintain the cookie’s texture.
Is it possible to make these cookies gluten-free?
Yes, you can use a gluten-free flour blend that’s suitable for baking. Just keep in mind that texture might vary slightly, but the flavor will still be fantastic.
Can I use unsweetened coconut instead of sweetened?
Unsweetened coconut will reduce the overall sweetness and give a more natural coconut flavor. If you prefer it sweeter, you might want to add a bit more brown sugar to compensate.
Why are my cookies spreading too much?
This usually happens if the dough is too warm or if the butter is overly softened. Try chilling the dough for 30 minutes before baking and make sure you measure flour accurately to prevent spreading.
How can I make the cookies chewier?
Using more brown sugar than granulated sugar and including an extra egg yolk can make your cookies chewier. Also, slightly underbaking them and letting them cool improves chewiness.
Final Thoughts
There’s something so wonderfully comforting about baking a batch of these Chocolate Pecan Coconut Cookies Recipe—they bring together flavors that sing in harmony and textures that satisfy every craving. I truly hope you give this recipe a try because the smiles and compliments it inspires are just as sweet as the cookies themselves. Happy baking, and enjoy every delicious bite!
Print
Chocolate Pecan Coconut Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Pecan Coconut Cookies combine a rich, buttery base with sweet semisweet chocolate chips, crunchy pecans, and chewy shredded coconut for a delightful cookie that’s perfect for any occasion. Crispy around the edges and soft in the center, these cookies offer a delicious texture and flavor balance that will satisfy your sweet tooth.
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
Mix-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 to prevent sticking.
- Mix the Wet Ingredients: In a large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. Then beat in the eggs one at a time to fully incorporate them, followed by mixing in the vanilla extract.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening agents and seasoning evenly. Gradually add this dry mixture to the wet ingredients, stirring just until combined to avoid overmixing.
- Add the Mix-ins: Gently fold in the semisweet chocolate chips, chopped pecans, and shredded coconut until they are evenly distributed throughout the dough.
- Scoop and Bake: Use a spoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers have set.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes after baking, then transfer them to wire racks to cool completely before serving.
Notes
- For uniform cookie sizes, use a cookie scoop when portioning dough.
- Make sure not to overmix the dough once the dry ingredients are added to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to one week.
- You can substitute pecans with walnuts or almonds if desired.
- Chilling the dough for 30 minutes before baking can help reduce spreading for thicker cookies.
