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
Scale
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.
