If you’re on the hunt for a cookie that delivers a perfect trifecta of flavor and texture, this Chocolate Pecan Coconut Cookies Recipe is an absolute must-try. Imagine biting into a cookie with rich chocolate chips melting in your mouth, the satisfying crunch of toasted pecans, and a hint of tropical sweetness from shredded coconut—all wrapped up in a tender, buttery dough. It’s the kind of treat that feels both indulgent and comforting, making it perfect for sharing or savoring on your own during a cozy afternoon. Once you make these, they’ll quickly become one of your favorite go-to recipes for any occasion.
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing its own magic to the table. The butter creates that soft, chewy base; sugars balance sweetness with depth; chocolate chips add luscious pockets of melty goodness; and the pecans and coconut provide irresistible texture and flavor contrast.
- 1 cup unsalted butter, softened: Softened butter ensures your dough blends smoothly, giving the cookies a tender crumb.
- 3/4 cup granulated sugar: This adds sweetness and helps create that perfect cookie crisp around the edges.
- 3/4 cup brown sugar, packed: Brown sugar brings moisture and a slight caramel note, making each bite wonderfully chewy.
- 2 large eggs: Eggs bind everything together and add richness to the dough.
- 1 teaspoon vanilla extract: Vanilla enhances all the other flavors with a warm, fragrant touch.
- 2 cups all-purpose flour: The foundation that gives structure and holds all the mix-ins in place.
- 1 teaspoon baking soda: Helps the cookies rise and spread just right for a soft yet slightly crisp texture.
- 1/2 teaspoon salt: Balances sweetness and enhances the overall flavor complexity.
- 1 1/2 cups semisweet chocolate chips: The star players that bring decadent bursts of chocolate in every bite.
- 1 cup pecans, chopped: Adds a nutty crunch and earthy flavor that complements the chocolate superbly.
- 1 cup sweetened shredded coconut: Sweet coconut flakes bring a chewy texture and a subtle tropical twist that elevates the cookie.
How to Make Chocolate Pecan Coconut Cookies Recipe
Step 1: Preheat the Oven
Start by heating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone mats, which prevents sticking and helps the cookies bake evenly.
Step 2: Mix the Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy—this usually takes 2 to 3 minutes with an electric mixer. Next, beat in the eggs one at a time to ensure they combine fully, then add the vanilla extract to infuse the dough with that signature warm aroma.
Step 3: Combine the Dry Ingredients
Whisk the all-purpose flour, baking soda, and salt together in a separate bowl. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as that can make the cookies tough instead of tender.
Step 4: Add the Mix-ins
Now comes the fun part—fold in the semisweet chocolate chips, chopped pecans, and shredded coconut evenly throughout the dough. This step ensures each cookie is packed with all those delightful flavors and textures.
Step 5: Scoop and Bake
Drop rounded balls of dough (about a tablespoon each) onto the prepared baking sheets, making sure to leave around 2 inches of space between them. Bake in the preheated oven for 10 to 12 minutes. You’ll know they’re done when the edges are golden and the centers have set but remain soft.
Step 6: Cool and Serve
Let the cookies rest on the baking sheet for 5 minutes after removing them from the oven—this helps them firm up so they won’t fall apart. Then transfer carefully to wire racks to cool completely and enjoy those perfect textures and flavors at their best.
How to Serve Chocolate Pecan Coconut Cookies Recipe
Garnishes
Sprinkling a few extra chopped pecans or a light dusting of powdered sugar can add visual appeal and a subtle flavor boost. You might even drizzle melted dark chocolate for a decadent finishing touch that makes these cookies party-ready.
Side Dishes
A glass of cold milk, a rich cup of coffee, or even a scoop of vanilla ice cream pairs wonderfully, balancing the intensity of the chocolate and the sweet chew of the coconut perfectly. These sides turn your cookie moment into a mini celebration.
Creative Ways to Present
Consider stacking these cookies with layers of softened cream cheese frosting or sandwiching them with peanut butter for a fun twist. You could also serve them on a dessert platter alongside fresh fruit and nuts for a sophisticated snack board that will impress any guest.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cookies fresh by storing them in an airtight container at room temperature for up to a week. Placing a slice of bread inside the container helps retain their softness by maintaining moisture balance.
Freezing
These cookies freeze brilliantly. Simply place cooled cookies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. They can be stored for up to three months—perfect for baking batches in advance and enjoying them whenever you want.
Reheating
To enjoy them warm, pop frozen or refrigerated cookies into the microwave for about 10 to 15 seconds. You can also reheat them in an oven at 300°F (150°C) for 5 minutes to regain that fresh-baked softness and melty chocolate goodness.
FAQs
Can I use different nuts instead of pecans?
Absolutely! Walnuts or almonds are fantastic alternatives and complement both the chocolate and coconut well. Just chop them to a similar size for even distribution throughout the dough.
Is it okay to omit the coconut?
You can skip the coconut if you’re not a fan or need a nut-free texture but keep in mind it does contribute a lovely chew and subtle sweetness that balances the pecans and chocolate.
Can these cookies be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend, but make sure it contains xanthan gum or another binder for the best texture. The cookies will still be deliciously chewy and flavorful.
Do I need to chill the dough before baking?
This recipe doesn’t require chilling, which makes it quick and easy to prepare, but if you do chill the dough, your cookies will be thicker and might require a slightly longer baking time.
How do I prevent cookies from spreading too much?
Ensuring your butter is softened but not melted, using parchment paper, and spacing the dough balls well apart helps manage spreading. If needed, you can slightly chill the dough before baking to maintain shape.
Final Thoughts
Making this Chocolate Pecan Coconut Cookies Recipe is like treating yourself to a little bundle of joy with every delicious bite. The harmony between the chocolate, pecans, and coconut is truly something special, and it’s a recipe that’s sure to win the hearts of friends and family alike. So, grab your mixing bowl and start baking—these cookies are waiting to become your new favorite indulgence!
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 cookie base. Perfectly soft in the center with golden edges, these cookies are a delicious treat for any occasion that yields 24 servings.
Ingredients
Cookie Dough
- 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
Mix-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). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix the Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar for 2-3 minutes until the mixture is light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to add flavor.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make cookies tough.
- Add the Mix-ins: Fold the semisweet chocolate chips, chopped pecans, and shredded coconut into the dough, distributing them evenly without overworking the dough.
- Scoop and Bake: Drop rounded spoonfuls or balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake in the preheated oven for 10-12 minutes or until the edges turn a 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 them for 5 minutes to firm up. Then transfer the cookies to wire racks to cool completely before serving or storing.
Notes
- Ensure the butter is softened at room temperature for easier creaming and better texture.
- Do not overmix the dough after adding flour to keep cookies tender.
- For added flavor, toast the pecans lightly before folding into the dough.
- Store cookies in an airtight container at room temperature for up to one week.
- Freezing the dough balls can help maintain shape and allow for fresh baking on demand.
