Description
These Chocolate Pecan Coconut Cookies combine the rich flavors of semi-sweet chocolate chips, crunchy pecans, and sweet shredded coconut for a deliciously chewy treat. Perfectly balanced with a buttery base and a hint of vanilla, these classic American dessert cookies are easy to make and ideal for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps to create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Follow by mixing in the vanilla extract for flavor depth.
- 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 into Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, chopped pecans, and shredded coconut, ensuring even distribution without deflating the batter.
- Form Cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart to accommodate spreading during baking.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the cookie edges turn golden brown and centers are set but still soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their chewy texture.
Notes
- For a chewier texture, slightly underbake the cookies and let them finish setting on the baking sheet.
- Toast the pecans before mixing them into the dough for a richer, nuttier flavor.
- These cookies freeze well and can be stored in an airtight container in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
