If you adore the comforting combination of rich chocolate, crunchy pecans, and sweet coconut, then this Chocolate Pecan Coconut Cookies Recipe is about to become your new go-to treat. Each bite offers a delightful balance of chewy and crisp textures with bursts of nutty and chocolatey goodness that feel like a warm hug on a plate. Whether you’re baking for a crowd or just craving something homemade and special, these cookies bring together simple ingredients that create an unforgettable flavor experience you’ll want to share again and again.
Ingredients You’ll Need
The magic behind this Chocolate Pecan Coconut Cookies Recipe lies in an easy lineup of ingredients that you likely already have in your pantry. Each component is thoughtfully chosen to deliver perfect texture, flavor, and richness without overwhelming your kitchen or your taste buds.
- Unsalted butter (1 cup, softened): Provides creamy richness and helps achieve that tender, melt-in-your-mouth crumb.
- Brown sugar (1 cup, packed): Adds deep caramel notes and moisture for chewiness.
- Granulated sugar (1/2 cup): Balances sweetness and assists with cookie spread and crisp edges.
- Large eggs (2): Bind all the ingredients together while contributing to the structure.
- Vanilla extract (2 teaspoons): Enhances all the flavors with its warm, sweet aroma.
- All-purpose flour (2 cups): The backbone of the dough, lending structure and softness.
- Baking soda (1 teaspoon): Leavens the cookies just enough for a light texture without puffing them up too much.
- Salt (1/2 teaspoon): Balances the sweetness and intensifies the other flavors.
- Semi-sweet chocolate chips (1 1/2 cups): Provides melty pockets of chocolate that pair perfectly with the nuts.
- Chopped pecans (1 cup): Adds crunch and a toasty nuttiness that complements the chocolate beautifully.
- Shredded sweetened coconut (1 cup): Brings a tropical sweetness and chewy texture that makes these cookies so unique.
How to Make Chocolate Pecan Coconut Cookies Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This step ensures your cookies spread evenly and don’t stick, giving you a clean, easy release once they’re baked.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light, creamy, and fluffy. This creaming creates air pockets that help make the cookies tender and light, so take your time with this step.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, fully incorporating each before adding the next. Then stir in the vanilla extract. These ingredients enrich the dough and give it structure while enhancing flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together your all-purpose flour, baking soda, and salt. This ensures your leavening is evenly distributed, so the cookies rise just right without strange lumps or salty spots.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredients to your wet butter and sugar mixture, stirring just until everything is combined. Overmixing can toughen the dough, so stop as soon as no streaks of flour remain.
Step 6: Fold in Chocolate, Pecans, and Coconut
Gently fold in the chocolate chips, chopped pecans, and shredded sweetened coconut. These additions bring texture and bursts of flavor that make each bite something special.
Step 7: Scoop and Bake
Drop rounded tablespoon-sized portions of dough onto your prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake for 10 to 12 minutes, or until the edges turn golden and the centers look set but still soft.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes—they’ll firm up nicely—then transfer them to a wire rack to cool completely. This step prevents soggy bottoms and lets the flavors meld beautifully.
How to Serve Chocolate Pecan Coconut Cookies Recipe
Garnishes
Sprinkling a few extra chopped pecans or drizzling melted chocolate over the cooled cookies adds an elegant touch, boosting both the look and flavor. You can also toss a few flakes of toasted coconut on top for an inviting crunch and aroma.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a steaming cup of coffee or tea. Their richness balances perfectly with a creamy beverage, making them an ideal afternoon pick-me-up or a delightful dessert after dinner.
Creative Ways to Present
For a festive twist or gift-giving, stack these cookies in clear jars tied with colorful ribbons. Alternatively, sandwich a dollop of vanilla ice cream between two cookies for a nostalgic homemade ice cream treat that will wow friends and family.
Make Ahead and Storage
Storing Leftovers
Keep your baked cookies fresh by storing them in an airtight container at room temperature for up to a week. If you want to keep them extra soft, place a slice of bread in the container—the cookies will absorb moisture from the bread, staying perfectly chewy.
Freezing
You can freeze unbaked cookie dough balls for up to 3 months. Simply place them on a baking sheet to flash freeze, then transfer to a freezer-safe bag. When you’re ready to bake, no need to thaw—just add a minute or two to the baking time.
Reheating
If you want to enjoy these cookies warm after storing, pop them in the microwave for about 10 to 15 seconds or heat briefly in a 300°F oven for 5 minutes. The chocolate chips will soften delightfully, reviving that fresh-baked feeling.
FAQs
Can I substitute walnuts for pecans?
Absolutely! Walnuts offer a similar texture and a slightly earthier flavor, making them a great alternative if pecans aren’t your favorite or you don’t have any on hand.
Is it okay to use unsweetened shredded coconut instead of sweetened?
You can, but keep in mind that sweetened coconut adds a bit of extra sweetness and chewiness. If you switch to unsweetened, consider adding a bit more brown sugar to compensate for the flavor.
How do I make these cookies chewier?
For a chewier texture, try baking the cookies for a minute or two less so the centers stay soft, then allow them to finish setting on the baking sheet as they cool. Using brown sugar and keeping the dough slightly underbaked are key tricks for chewiness.
Can these cookies be made gluten-free?
Yes, by swapping all-purpose flour for a gluten-free baking blend that measures cup-for-cup, you can create a gluten-free version. Just ensure your blend contains xanthan gum or similar to help with texture.
What’s the best way to toast pecans?
Toast pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently, until they smell fragrant and start to brown. Let them cool before folding into your dough for an extra depth of flavor.
Final Thoughts
There’s something truly joyful about baking a batch of these Chocolate Pecan Coconut Cookies Recipe and sharing them with those you love. From the first bite, you’ll taste the perfect marriage of flavors and textures that make this recipe so special. So go ahead, gather your ingredients, and treat yourself to a baking experience that’s as rewarding as the delicious cookies themselves. Trust me, once you try these, they’ll become a cherished favorite in your cookie collection!
Print
Chocolate Pecan Coconut Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Pecan Coconut Cookies combine rich semi-sweet chocolate chips, crunchy pecans, and sweet shredded coconut in a soft, chewy cookie. Perfectly baked to golden edges with a tender center, they make an irresistible dessert or snack for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which aerates the dough for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract for flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough and developing gluten.
- Fold in Add-ins: Carefully fold in the semi-sweet chocolate chips, chopped pecans, and shredded sweetened coconut to evenly incorporate the delicious mix-ins into the dough.
- Portion Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake for 10–12 minutes or until the edges are golden brown and the cookie centers are set but still soft, which yields a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape.
Notes
- For chewier cookies, slightly underbake them and allow to finish setting on the baking sheet.
- Toast the pecans before adding for enhanced flavor and crunch.
- Cookies can be frozen for up to 3 months; thaw at room temperature before serving.
