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
Scale
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.
