If you’re looking for a cookie that hits all the best notes—rich chocolate, crunchy pecans, and tropical coconut—look no further than this Chocolate Pecan Coconut Cookies Recipe. These cookies combine buttery softness with delightful texture contrasts and a flavor profile that’s both familiar and exciting. Perfect for sharing with friends or sneaking a batch for yourself, this recipe is a true crowd-pleaser that balances sweetness, nuttiness, and that satisfyingly chewy bite that keeps you coming back for more.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to create an unforgettable cookie experience. Each component plays an essential role, whether it’s adding moisture, enhancing flavor complexity, or lending that perfect crispness on the edges.
- Unsalted butter: Using softened butter helps achieve that tender, chewy texture with a rich, creamy base.
- Brown sugar: Adds moistness and deep caramel notes to the cookie dough.
- Granulated sugar: Balances sweetness while contributing to the cookie’s crisp edges.
- Large eggs: Provide structure and richness, helping bind all ingredients.
- Vanilla extract: A splash of vanilla brightens the flavors and ties everything together.
- All-purpose flour: The foundation that gives these cookies their classic chew and shape.
- Baking soda: Helps the cookies rise slightly and spread just right.
- Salt: Enhances all the flavors and balances sweetness beautifully.
- Semisweet chocolate chips: Melting pockets of chocolate make each bite heavenly.
- Sweetened shredded coconut: Adds a tropical twist and chewy texture contrast.
- Chopped pecans: Bring crunch and a toasty nutty flavor that complements the coconut and chocolate perfectly.
How to Make Chocolate Pecan Coconut Cookies Recipe
Step 1: Cream the Butters and Sugars
Start by preheating your oven to 350 degrees Fahrenheit and lining your baking sheets with parchment paper for easy cleanup. In a large bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is crucial because it incorporates air, leaving you with light-textured cookies.
Step 2: Add Eggs and Vanilla
Next, beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract, which will elevate the overall flavor profile subtly but delightfully.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and salt, which is key to achieving that balanced flavor and texture.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry ingredients into your wet mixture, stirring gently to combine. Be careful not to overmix; once everything is just blended, you’re ready for the fun part.
Step 5: Fold in the Chocolate, Coconut, and Pecans
Fold in the semisweet chocolate chips, sweetened shredded coconut, and chopped pecans. The coconut and pecans provide delightful bursts of texture, while the chocolate chips ensure every bite has a melty touch of sweetness.
Step 6: Scoop and Bake
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart so they have room to spread. Bake for 10 to 12 minutes until the edges are golden and the centers still feel just a bit soft. Let the cookies cool for five minutes on the baking sheet before transferring them to a wire rack to cool completely.
How to Serve Chocolate Pecan Coconut Cookies Recipe
Garnishes
For an extra-special touch, sprinkle a few toasted pecan halves or a light dusting of powdered sugar atop your cookies when serving. This adds visual appeal and a hint of extra flavor that can wow guests.
Side Dishes
These cookies pair amazingly well with a tall glass of cold milk or a steaming cup of coffee or tea. For a festive treat, serve alongside vanilla ice cream for a simple yet indulgent dessert combo everyone will love.
Creative Ways to Present
Try stacking the cookies and tying them with a rustic ribbon or arranging them on a decorative platter with tropical fruit slices for a fun take on your typical cookie tray at gatherings. These little touches make the Chocolate Pecan Coconut Cookies Recipe feel even more special.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to a week. This keeps them soft yet slightly chewy, maintaining their ideal texture without unnecessary moisture buildup.
Freezing
If you want to keep these cookies fresh for longer or prepare in advance, freeze the baked cookies in a freezer-safe container for up to three months. You can also freeze individual cookie dough balls on a baking sheet then transfer them to a bag once firm, so you can bake fresh cookies anytime.
Reheating
To refresh the cookies after freezing, allow them to thaw at room temperature or warm them briefly in a microwave for about 10 seconds. This brings back that perfect softness and melty chocolate goodness as if they were just baked.
FAQs
Can I substitute pecans with another nut?
Absolutely! Walnuts or almonds make great alternatives if you want to switch things up or if pecans aren’t on hand. Just make sure to chop them roughly the same size for an even texture.
Is it necessary to use sweetened shredded coconut?
Sweetened shredded coconut adds a bit of extra sweetness and chewiness that works well here, but unsweetened can also be used if you prefer a less sweet cookie or want to control sugar content precisely.
How do I make these cookies vegan?
You can swap the butter for vegan margarine or coconut oil and use a flax or chia egg substitute to keep the dough binding without eggs. Make sure your chocolate chips are dairy-free as well.
Can I make these cookies gluten-free?
Yes! Use your favorite gluten-free all-purpose flour blend in place of regular flour, ensuring it contains xanthan gum or similar to help with structure and texture.
Why are my cookies spreading too much?
If your cookies are too flat, double check that you didn’t use softened butter that’s too warm or too much sugar. Chilling the dough for 30 minutes before baking can also help maintain the cookie shape.
Final Thoughts
I hope you feel inspired to bake these delicious Chocolate Pecan Coconut Cookies Recipe because they truly are a treat worth sharing. The combination of textures and flavors creates a cookie that’s comforting yet exciting, easy to make but impressive to serve. Whether you’re baking for a special occasion or just a cozy night in, these cookies will quickly become a favorite in your home.
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
Delight in these chewy Chocolate Pecan Coconut Cookies, combining rich semisweet chocolate chips, crunchy pecans, and tropical shredded coconut for a perfect holiday treat. Soft-centered with golden edges, these cookies are easy to make and ideal for gifting or festive cookie trays.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1½ cups semisweet chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar with a mixer until the mixture is light and fluffy, which adds air for tenderness.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for 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 seasoning.
- Mix Dry Ingredients into Wet: Gradually add the flour mixture to the wet ingredients, mixing just until combined to keep the cookies tender and not overworked.
- Fold in Add-ins: Gently fold in the semisweet chocolate chips, shredded coconut, and chopped pecans to distribute these flavorful elements evenly throughout the dough.
- Shape Cookies: Using rounded tablespoons, drop dough onto prepared baking sheets, spacing cookies about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake for 10–12 minutes, or until edges turn golden brown but centers remain slightly soft, ensuring a chewy texture.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For enhanced flavor, toast the pecans in a dry skillet over medium heat until fragrant before mixing them into the dough.
- These cookies freeze well; store them in an airtight container or freezer bag for up to 3 months, making them perfect for advance preparation or gifting.
- Spacing cookies properly on the baking sheet prevents them from merging during baking and ensures even cooking.
