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
Scale
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.
