There is something incredibly irresistible about this Chocolate Pecan Coconut Cookies Recipe that makes it a cherished favorite in my kitchen. These cookies bring together the perfect harmony of rich chocolate chips, crunchy pecans, and sweet shredded coconut, all nestled in buttery, soft dough. Each bite offers a delightful texture and flavor combination that feels both indulgent and comforting, making it impossible to stop at just one. Whether you’re baking for a special occasion or a cozy treat, this recipe promises smiles and satisfied taste buds with every batch.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step toward these wonderfully textured and flavorful cookies. Each component plays a special role, from the creamy butter that adds moisture and richness to the crunchy pecans and fluffy coconut giving that delightful chew and nutty crunch.
- Unsalted butter: Using softened butter helps create that tender, melt-in-your-mouth texture.
- Granulated sugar: Adds sweetness and a slight crispness to the edges of the cookies.
- Brown sugar: Gives moisture and a rich caramel undertone to balance the chocolate.
- Eggs: Bind everything together and add structure to the cookie dough.
- Vanilla extract: Enhances the overall flavor with warm, sweet notes.
- All-purpose flour: The foundation of the dough, providing the perfect balance of density and softness.
- Baking soda: Helps the cookies rise and spread just right.
- Salt: A pinch rounds out and heightens the sweet flavors beautifully.
- Semisweet chocolate chips: The star ingredient that adds gooey, melty pockets of chocolate.
- Pecans: Chopped finely for a crunchy, buttery bite that complements the chocolate.
- Sweetened shredded coconut: Adds a tropical sweetness and chewy texture that makes these cookies extra special.
How to Make Chocolate Pecan Coconut Cookies Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to ensure the cookies don’t stick and bake evenly with a perfect golden edge.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2 to 3 minutes with an electric mixer. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Finally, stir in the vanilla extract, letting its sweet aroma fill your kitchen.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to your wet ingredients, stirring gently until just combined—avoid overmixing to keep the cookies tender and soft.
Step 4: Add the Mix-ins
Now for the fun part! Fold in the semisweet chocolate chips, chopped pecans, and shredded coconut. Make sure these goodies are evenly distributed throughout the dough, promising a delightful bite in every cookie.
Step 5: Scoop and Bake
Using a spoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking. Place them in the oven and bake for 10 to 12 minutes, or until the edges turn a lovely golden brown and the centers have just set.
Step 6: Cool and Serve
Once baked, let your cookies cool on the baking sheet for about 5 minutes. This resting time helps them set perfectly. Then, transfer them to a wire rack to cool completely, so the texture is spot on when you’re ready to dive in.
How to Serve Chocolate Pecan Coconut Cookies Recipe
Garnishes
If you want to dress up these cookies, sprinkle a few extra chopped pecans or chocolate chips on top right after baking for added visual appeal and texture. A light dusting of powdered sugar can also add an elegant touch if you’re serving them at a gathering.
Side Dishes
Chocolate Pecan Coconut Cookies Recipe pairs wonderfully with a cold glass of milk, a creamy cup of coffee, or even your favorite herbal tea. These beverages complement the sweetness and balance out the richness, elevating your snack time to a cozy ritual.
Creative Ways to Present
Consider stacking these cookies into a rustic tower on a wooden board for a charming presentation, or arrange them in decorative tins as delightful edible gifts. You can also sandwich softened cream cheese or marshmallow fluff between two cookies for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your chocolate pecan coconut cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to a week—perfect for keeping the batch ready for whenever a sweet craving hits.
Freezing
If you’d like to enjoy these cookies later, freeze them in a single layer on a baking sheet first. After they harden, transfer to a container or freezer bag and keep for up to three months. When you want a treat, just thaw at room temperature or enjoy frozen for a refreshing bite.
Reheating
For that just-baked warmth, pop frozen or stored cookies in a microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This revives their soft, gooey interiors just like fresh from the oven.
FAQs
Can I substitute the pecans with another nut?
Absolutely! Walnuts or almonds make great alternatives if you prefer a different nutty flavor or want to customize the texture. Just chop them to a similar size so they blend nicely into the cookie dough.
Is it necessary to use both granulated and brown sugar?
Using both sugars balances moisture and flavor. Brown sugar adds a lovely chewiness and depth with its molasses content, while granulated sugar gives the cookies crisp edges and sweetness. You can experiment, but the combination really makes these cookies special.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the blend includes xanthan gum or similar binding agents to help replicate the traditional texture.
How do I prevent my cookies from spreading too much?
Chilling your dough for 30 minutes before baking helps control spreading. Additionally, make sure your oven temperature is accurate and bake on parchment or silicone mats for the best results.
Can I add other mix-ins to this recipe?
Definitely! Feel free to toss in dried fruits, white chocolate chips, or even a sprinkle of sea salt on top for a gourmet twist. Just keep the total volume similar to maintain dough consistency.
Final Thoughts
My hope is that this Chocolate Pecan Coconut Cookies Recipe becomes your new go-to when you want to impress friends or treat yourself to something truly special. It’s a comforting classic with a tropical twist that brings joy to any kitchen. Give it a try, and I promise these cookies will quickly win a permanent place in your heart and cookie jar alike!
Print
Chocolate Pecan Coconut Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Pecan Coconut Cookies combine rich semisweet chocolate chips, crunchy pecans, and sweet shredded coconut in a buttery, soft cookie base. Perfectly baked to golden edges with chewy centers, these cookies are an irresistible treat for gatherings or everyday indulgence.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semisweet chocolate chips
- 1 cup pecans, chopped
- 1 cup sweetened shredded coconut
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which typically takes 2 to 3 minutes using an electric mixer. Then, beat in the eggs one at a time to ensure they are fully incorporated, followed by mixing in the vanilla extract.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly blended. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and developing gluten.
- Add the Mix-ins: Fold in the semisweet chocolate chips, chopped pecans, and shredded coconut evenly throughout the cookie dough to distribute all delicious ingredients uniformly.
- Scoop and Bake: Drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cool and Serve: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes to firm up. Then transfer the cookies to wire racks to cool completely before serving or storing.
Notes
- Ensure butter is softened and not melted for proper creaming with sugars.
- Do not overmix the dough after adding the flour to maintain tender cookies.
- Spacing cookies properly on the baking sheet prevents them from merging.
- Store cooled cookies in an airtight container to keep them fresh for up to one week.
- You can freeze the dough balls for up to 3 months; bake straight from frozen adding an extra 1-2 minutes to baking time.
