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
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 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
