Chocolate Pecan Coconut Cookies Recipe

If you’ve been on the hunt for a cookie that perfectly balances rich chocolate, crunchy pecans, and tropical coconut, then you absolutely must try this Chocolate Pecan Coconut Cookies Recipe. It’s a truly delightful treat that brings together the best flavors and textures in every bite. Picture tender, chewy cookies with golden edges, packed with bursts of chocolate, the satisfying snap of pecans, and the sweet chewiness of coconut. Whether it’s for a holiday gathering or an everyday indulgence, these cookies will quickly become your go-to recipe to share, savor, and smile over.

Ingredients You’ll Need

This Chocolate Pecan Coconut Cookies Recipe relies on simple pantry staples, but each ingredient plays a crucial role in creating the unforgettable flavor and texture that make these cookies so special. From the creamy butter to the toasty pecans, every component works in harmony.

• 1 cup unsalted butter (softened): Adds richness and helps achieve that perfectly tender crumb.
• 1 cup brown sugar: Brings a deep, molasses-like sweetness and contributes to chewiness.
• 1/2 cup granulated sugar: Balances sweetness and helps the cookies spread just right.
• 2 large eggs: Bind the dough together and add moisture for softness.
• 2 teaspoons vanilla extract: Enhances flavor with a warm, aromatic note.
• 2 1/4 cups all-purpose flour: Provides structure to the cookies.
• 1/2 teaspoon baking soda: Helps the cookies rise and creates a light texture.
• 1/2 teaspoon salt: Balances sweetness and deepens flavor.
• 1 cup sweetened shredded coconut: Adds chewy texture and tropical sweetness.
• 1 cup chopped pecans: Offers crunch and a buttery, nutty flavor.
• 1 1/2 cups semi-sweet chocolate chips: Provides gooey chocolate pockets in every bite.

How to Make Chocolate Pecan Coconut Cookies Recipe

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 350°F and lining your baking sheets with parchment paper. This setup ensures your cookies bake evenly and don’t stick, which is key for handling those beautiful golden edges.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy. This aeration step is critical for achieving that soft, chewy texture that you’ll love in this Chocolate Pecan Coconut Cookies Recipe.

Step 3: Add Eggs and Vanilla

Beat the eggs into the creamed sugar and butter mixture one at a time to maintain a smooth batter. Then stir in the vanilla extract to infuse a lovely depth of flavor into the cookie dough.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will help distribute the leavening agent evenly, ensuring your cookies rise just right.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can lead to tougher cookies, so take care to mix until all flour streaks disappear.

Step 6: Fold in Coconut, Pecans, and Chocolate Chips

Gently fold in the shredded coconut, chopped pecans, and chocolate chips. This step is where the magic happens, turning simple dough into a texture-packed, flavor-loaded delight.

Step 7: Shape and Bake

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges turn a warm golden brown and the centers are just set. For extra chewiness, you might take them out slightly earlier—let them finish setting on the pan for a perfect finish.

Step 8: Cool the Cookies

Let your cookies cool on the baking sheet for 5 minutes first, then transfer them to a wire rack to cool completely. This cooling step helps them firm up just enough without losing their tender crumb.

How to Serve Chocolate Pecan Coconut Cookies Recipe

Garnishes

These cookies shine on their own, but if you want to elevate the presentation, sprinkle a few extra chopped pecans and a light dusting of powdered sugar on top. It adds a gorgeous finish and ensnares the senses before the first bite.

Side Dishes

Pair your cookies with a cold glass of milk or a warm mug of coffee or hot cocoa. The creaminess of these beverages complements the rich chocolate and nutty coconut perfectly, making every mouthful even more pleasurable.

Creative Ways to Present

For a fun twist, serve the cookies stacked with a generous scoop of vanilla ice cream in between for an indulgent cookie sandwich. You can also drizzle melted chocolate over the tops or even dip half the cookie in dark chocolate for a fancy touch that guests will adore.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They will stay soft and delicious for up to 5 days, making them a convenient treat to enjoy throughout the week.

Freezing

If you want to make these cookies ahead of time, both unbaked dough and baked cookies freeze wonderfully. Store the dough tightly wrapped or in a freezer container for up to 3 months, and bake fresh when ready. Baked cookies can also be frozen in a sealed container, then thawed at room temperature.

Reheating

To bring your cookies back to life, warm them in the microwave for about 10 seconds or pop them in a preheated oven at 300°F for 5 minutes. This reheating helps restore their just-baked softness and melts the chocolate chips delightfully.

FAQs

Can I use unsweetened coconut instead of sweetened shredded coconut?

Absolutely! Using unsweetened coconut will reduce the overall sweetness and offer a more natural coconut flavor. You might want to increase the brown sugar slightly to keep the balance just right for this Chocolate Pecan Coconut Cookies Recipe.

What if I’m allergic to nuts—can I leave out the pecans?

Yes, you can simply omit the pecans or swap them out with seeds like sunflower or pumpkin seeds for crunch. The chewiness and chocolate still make these cookies fantastic even without the nuts.

How can I make these cookies chewier?

For extra-chewy cookies, try slightly underbaking them by a minute or two and allow the cookies to cool on the baking sheet before transferring. Using more brown sugar and a bit less granulated sugar also helps retain moisture and chewiness.

Can I use different types of chocolate in this recipe?

Certainly! Semi-sweet chips work wonderfully, but you can mix in dark chocolate, milk chocolate, or even white chocolate chips to match your personal preference.

Is this recipe suitable for a vegetarian diet?

Yes, this recipe is vegetarian-friendly as it contains no meat or gelatin. It’s perfect for sharing with friends and family who follow a vegetarian lifestyle.

Final Thoughts

This Chocolate Pecan Coconut Cookies Recipe feels like a little celebration in every bite, bringing together the best of chewy, crunchy, sweet, and chocolatey in one simple, satisfying treat. I really hope you’ll give this recipe a try and enjoy the warm hugs of flavor it delivers. Once you do, don’t be surprised if it becomes a beloved staple in your cookie jar and holiday repertoire for years to come.

Chocolate Pecan Coconut Cookies Recipe

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3.9 from 63 reviews

• Author: admin
• Total Time: 27 minutes
• Yield: 30 cookies 1x
• Diet: Vegetarian

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Description

These Chocolate Pecan Coconut Cookies are deliciously chewy with a perfect balance of sweet shredded coconut, crunchy pecans, and rich semi-sweet chocolate chips. Made with a classic buttery cookie base and enhanced by notes of vanilla, they are a perfect American dessert treat ideal for holidays or any occasion.

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Ingredients

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Wet Ingredients

• 1 cup unsalted butter (softened)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Add-ins

• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 1/2 cups semi-sweet chocolate chips

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Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture becomes light, fluffy, and well combined. This will help create a tender cookie texture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract thoroughly to infuse the dough with flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning throughout the dough.
5. Mix Dry Ingredients into Wet: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
6. Fold in Add-ins: Carefully fold in the shredded coconut, chopped pecans, and semi-sweet chocolate chips, ensuring even distribution throughout the dough for balanced bites.
7. Portion Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow room for spreading during baking.
8. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers appear set but still soft for chewy texture.
9. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

• For extra chewiness, slightly underbake the cookies and let them finish setting on the baking sheet.
• To add depth of flavor, toast the pecans and shredded coconut briefly before folding them into the dough.
• Ensure butter is softened at room temperature for easier creaming with sugars.
• Use parchment paper to prevent sticking and facilitate easier cleanup.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American