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
Scale
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.
