Chocolate Pecan Coconut Cookies Recipe
If you’re looking for a cookie that truly has it all—rich chocolate, crunchy nuts, and a touch of tropical sweetness—these Chocolate Pecan Coconut Cookies will absolutely make your day. Each bite brings together gooey chocolate chips, buttery pecans, and chewy coconut, all tucked inside a soft, golden cookie. Whether you’re baking for a cozy night in, a holiday cookie swap, or just to treat yourself, this recipe is about to become your new go-to. Let’s dive into the delicious world of Chocolate Pecan Coconut Cookies together!
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, creating layers of flavor and texture that make these cookies unforgettable. From creamy butter to fragrant vanilla and, of course, the trio of chocolate, pecans, and coconut, each element brings something special to the table. Gather these simple essentials and you’re on your way!
- Unsalted butter (1 cup, softened): This gives the cookies their rich, tender crumb and helps everything come together beautifully.
- Packed brown sugar (1 cup): Lends a deep, caramel-like sweetness and keeps the cookies chewy.
- Granulated sugar (1/2 cup): Adds just the right amount of sweetness and helps with that perfect golden color.
- Large eggs (2): Bind the dough and add richness for a soft, moist texture.
- Vanilla extract (2 teaspoons): Enhances all the flavors and adds a warm, inviting aroma.
- All-purpose flour (2 1/4 cups): The sturdy base that holds all the goodness together.
- Baking soda (1 teaspoon): Ensures the cookies rise just enough and stay soft inside.
- Salt (1/2 teaspoon): Balances the sweetness and deepens every bite.
- Semi-sweet chocolate chips (1 1/2 cups): Melty chocolate pockets in every mouthful—need we say more?
- Chopped pecans (1 cup): Add irresistible crunch and a nutty, toasty flavor.
- Sweetened shredded coconut (1 cup): For chewy texture and a hint of tropical flair.
How to Make Chocolate Pecan Coconut Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this not only keeps the cookies from sticking but also makes cleanup a breeze. Having everything ready to go means you can move smoothly from mixing to baking without missing a beat.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with both brown sugar and granulated sugar until the mixture is pale, fluffy, and irresistible. This step is key for that dreamy, chewy texture in your Chocolate Pecan Coconut Cookies, so take your time and let the mixer do its magic for a few minutes.
Step 3: Add the Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition. This ensures the dough is smooth and cohesive. Next, pour in the vanilla extract—its warm, fragrant notes will start to fill the air, hinting at the deliciousness ahead.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing until just combined. This gentle touch keeps the cookies tender and prevents overworking the dough.
Step 5: Stir in Chocolate Chips, Pecans, and Coconut
With the dough ready, gently fold in the semi-sweet chocolate chips, chopped pecans, and sweetened shredded coconut. Every spoonful should be generously studded with these tasty mix-ins, ensuring each cookie bursts with flavor and texture.
Step 6: Shape and Bake the Cookies
Scoop rounded tablespoons of dough and space them about 2 inches apart on your prepared baking sheets. Pop them into the oven for 10–12 minutes, until the edges are golden and the centers look just set. The aroma will have everyone in your house circling the kitchen!
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes so they can firm up, then transfer them to a wire rack to cool completely. This pause is the hardest part, but it makes for perfectly chewy Chocolate Pecan Coconut Cookies every time.
How to Serve Chocolate Pecan Coconut Cookies
Garnishes
For a little extra flair, sprinkle the tops of your warm cookies with a pinch of flaky sea salt or a light dusting of powdered sugar. The salt brings out the chocolate and nutty flavors, while powdered sugar adds a touch of sweetness and makes them look bakery-worthy.
Side Dishes
Pair these cookies with a big glass of cold milk or a mug of hot chocolate for a classic treat. If you want to get fancy, serve alongside a scoop of vanilla ice cream or fresh berries—the combination is pure dessert heaven.
Creative Ways to Present
Stack your Chocolate Pecan Coconut Cookies in a rustic tin tied with ribbon for a charming homemade gift, or arrange them on a tiered cake stand to wow a crowd at your next gathering. For parties, try sandwiching a scoop of coconut or chocolate ice cream between two cookies for an unforgettable ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chocolate Pecan Coconut Cookies in an airtight container at room temperature for up to five days. They’ll stay soft and chewy, making them perfect for lunchboxes, coffee breaks, or a midnight snack attack.
Freezing
These cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or airtight container. They’ll keep for up to three months—just let them thaw at room temperature when you’re ready to enjoy.
Reheating
If you love warm cookies (and who doesn’t?), pop a cookie in the microwave for 10-15 seconds. It’ll taste like it just came out of the oven, with gooey chocolate and fragrant coconut in every bite.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Unsweetened coconut will make the cookies a little less sweet and slightly drier, but it’s a great swap if you prefer a more subtle coconut flavor. You might want to add an extra tablespoon of sugar to balance things out.
What’s the best way to toast pecans and coconut?
Spread them out on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring once or twice, until fragrant and golden. Let them cool before adding to the dough for the best flavor boost in your Chocolate Pecan Coconut Cookies.
Can I make the dough ahead of time?
Definitely! You can make the dough up to two days in advance and keep it covered in the fridge. Chilled dough also makes the cookies a bit thicker and chewier—win-win!
Can I substitute walnuts or other nuts for pecans?
Yes, feel free to swap in your favorite nuts like walnuts, almonds, or even macadamia nuts. The recipe is flexible and will still deliver deliciously satisfying results.
Are these cookies suitable for freezing before baking?
They sure are! Scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake straight from the freezer, adding a minute or two to the baking time, for fresh Chocolate Pecan Coconut Cookies any time you crave them.
Final Thoughts
There’s just something magical about the combination of chocolate, pecans, and coconut in a perfectly chewy cookie. If you’re ready to impress your friends, family, or just treat yourself, don’t hesitate to bake a batch of these Chocolate Pecan Coconut Cookies. They’re comfort, nostalgia, and a little bit of tropical fun all in one bite—happy baking!
Print
Chocolate Pecan Coconut Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these chewy and flavorful Chocolate Pecan Coconut Cookies, perfectly baked with a rich blend of semi-sweet chocolate chips, crunchy pecans, and sweet shredded coconut. These cookies offer a satisfying texture and a holiday-inspired taste, ideal for dessert or an anytime treat.
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 1/4 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 sweetened shredded coconut
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream the softened butter together with the brown sugar and granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes with an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the vanilla extract to enhance the cookie’s flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing and ensure tender cookies.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, chopped pecans, and shredded coconut until evenly dispersed throughout the dough.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes after removing them from the oven, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a deeper nutty flavor, toast the pecans and shredded coconut before mixing them into the dough.
- Store the cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
- Ensure the butter is softened but not melted to achieve the best cookie texture.
- You can substitute pecans with walnuts if preferred.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 105mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
