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
Scale
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.
