Chocolate Pecan Coconut Cookies Recipe
If you’re searching for a treat that truly delivers on richness, texture, and a little bit of nostalgia, Chocolate Pecan Coconut Cookies are about to become your new obsession. These cookies are the ultimate combination of chewy coconut, chunky pecans, and melty chocolate in every delightful bite. Each cookie is generously sized, gooey in the center, and has that kid-in-a-candy-shop aroma as they bake. Trust me, these are not just cookies—they’re crowd-pleasers and comfort food rolled into one.
Ingredients You’ll Need
It only takes a handful of pantry staples plus a few special mix-ins to make Chocolate Pecan Coconut Cookies, but each ingredient plays an essential role. From the creamy butter to the sweet coconut, the combination is what gives these cookies their unforgettable flavor and satisfying chew.
- Unsalted butter (softened): Creates a tender, rich base for your cookies and helps everything blend smoothly.
- Brown sugar (packed): Adds deep, caramel-like sweetness and keeps the cookies extra chewy.
- Granulated sugar: Contributes to the perfect amount of sweetness and helps the cookies brown beautifully.
- Large eggs: Bind everything together while lending structure and moisture.
- Vanilla extract: Infuses the dough with warm flavor and enhances all the other ingredients.
- All-purpose flour: Offers the necessary structure so the cookies hold their shape.
- Baking soda: Gives the cookies a gentle lift for a tender, not cakey, crumb.
- Salt: Balances all the sweet flavors, so every bite pops.
- Semisweet chocolate chips: Provide melty pools of chocolate in each mouthful.
- Sweetened shredded coconut: Delivers a chewy, tropical twist and a hint of extra sweetness.
- Chopped pecans (toasted): Bring toasty, buttery crunch and pair perfectly with the chocolate and coconut.
How to Make Chocolate Pecan Coconut Cookies
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C) so it has plenty of time to reach the perfect temperature. Line two baking sheets with parchment paper—this not only prevents sticking but also makes cleanup a breeze. With everything ready to go, the cookie assembly will be smooth sailing.
Step 2: Cream the Butter and Sugars
Grab a large mixing bowl and combine your softened butter, brown sugar, and granulated sugar. Using an electric mixer (or some serious elbow grease), beat the mix until it’s light and fluffy. This is the secret to getting that irresistible cookie texture you crave in Chocolate Pecan Coconut Cookies.
Step 3: Add Eggs and Vanilla
Once the butter and sugars are perfectly blended, add the eggs one at a time, giving the dough a quick mix after each one. Drizzle in your vanilla extract—it might seem like a small touch, but the aromatic boost makes a big difference in flavor.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together all-purpose flour, baking soda, and salt. This helps the leavening and seasoning distribute evenly, ensuring each cookie bakes up just right.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients into the wet mixture, stirring gently until just combined. Try not to overmix—this keeps your cookies tender and avoids any toughness.
Step 6: Add the Mix-Ins
Now for the magic: fold in your chocolate chips, shredded coconut, and toasted pecans. Every swirl of your spoon gets you closer to those signature Chocolate Pecan Coconut Cookies with little bursts of chocolate, nuts, and chewy coconut in every bite.
Step 7: Portion and Bake
Use a tablespoon or cookie scoop to drop rounded portions of dough onto your prepared baking sheets, about two inches apart to allow for spreading. Slide them into your preheated oven and bake for 10–12 minutes, watching for golden edges and set centers—don’t forget, a slightly underbaked center makes these cookies ultra-chewy.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set up and develop that perfect crispy edge. Once cooled, they’re ready to devour—but don’t be surprised if they disappear fast!
How to Serve Chocolate Pecan Coconut Cookies
Garnishes
For a bakery-worthy finish, sprinkle a pinch of flaky sea salt on top as soon as the cookies come out of the oven. It elevates the chocolate flavor and brings balance to the sweetness—plus, it looks gorgeous.
Side Dishes
Pair these treats with a cold glass of milk (classic!), a shot of espresso for grown-up indulgence, or even a scoop of vanilla ice cream if you’re feeling extra decadent. Chocolate Pecan Coconut Cookies were made for cozy moments and coffee breaks alike.
Creative Ways to Present
Arrange these cookies in a rustic basket lined with parchment for a casual gathering, or stack them in clear cellophane bags tied with ribbon for gift-giving. For parties, try sandwiching a bit of ice cream or whipped cream between two cookies for a dreamy dessert.
Make Ahead and Storage
Storing Leftovers
Keep your Chocolate Pecan Coconut Cookies soft and fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to five days—but if your household is anything like mine, you’ll probably run out sooner!
Freezing
To stock up for future cravings, freeze baked cookies in a zip-top bag with parchment layers between each. You can also freeze unbaked dough balls, then bake straight from frozen with just an extra minute or two in the oven—cookie emergencies, solved!
Reheating
If you love your cookies with melty chocolate and a just-baked aroma, pop them into a preheated 300°F oven for 3-4 minutes, or give them a quick zap in the microwave for 10 seconds. Either way, you’ll get that fresh-from-the-oven magic every time.
FAQs
Can I substitute walnuts for pecans?
Absolutely! Walnuts work beautifully and add their own distinct, earthy flavor. You can even mix and match other nuts, like almonds or hazelnuts, depending on what you have on hand.
Do I have to toast the pecans?
Toasting the pecans brings out their natural oils and rich nuttiness, adding extra flavor and crunch to your Chocolate Pecan Coconut Cookies. It’s not required, but it’s highly recommended for the best results.
Will unsweetened coconut work in this recipe?
While sweetened coconut is traditional and gives the cookies their chewy, sweet edge, you can certainly use unsweetened coconut if you prefer something less sweet. If so, you might want to add an extra tablespoon of sugar to compensate.
Can I make the dough ahead of time?
Definitely! You can prepare the dough and refrigerate it for up to 48 hours before baking. Chilling the dough can even enhance the flavors and texture of your Chocolate Pecan Coconut Cookies, making them even more irresistible.
How do I make the cookies chewier or crispier?
If you love chewier cookies, try slightly underbaking them and allowing them to finish setting up on the baking sheet. For crisper cookies, let them bake until the edges are deeply golden and cool completely on a rack.
Final Thoughts
Don’t just take my word for it—gather your ingredients, embrace the chocolatey, nutty, coconutty fun, and let yourself be wowed by a batch of Chocolate Pecan Coconut Cookies. They’re easy, adaptable, and worth every bite. Happy baking!
Print
Chocolate Pecan Coconut Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of chocolate, pecans, and coconut with these chewy and delicious cookies. Perfect for holiday gatherings or anytime you’re craving a sweet treat!
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Additional Mix-ins:
- 1 ½ cups semisweet chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (toasted)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then mix in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients and mix until just combined.
- Fold in Mix-ins: Fold in chocolate chips, shredded coconut, and chopped pecans.
- Bake: Scoop dough onto baking sheets, bake for 10–12 minutes until edges are golden and centers are set.
- Cool and Enjoy: Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake and allow them to finish setting on the baking sheet.
- You can substitute walnuts for pecans or use dark chocolate chips for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
