If you’re after a cookie that combines gooey chocolate, toasty pecans, and sweet strands of coconut into a single bite of pure joy, these Chocolate Pecan Coconut Cookies will change your dessert game. Each cookie is chewy at the center, with crispy edges and a dreamy blend of textures and flavors that keep everyone coming back for more. They’re a favorite in my kitchen, always disappearing quickly whether served warm from the oven or cooled on the counter. This recipe is easy to follow but results in cookies so decadent and inviting, you’ll want to bake them for every gathering or cozy afternoon treat.
Ingredients You’ll Need
The ingredient list for Chocolate Pecan Coconut Cookies is refreshingly simple, yet every component serves a delicious purpose. Each brings something special to the final cookie, from richness and chew to that irresistible hint of nutty crunch.
- Unsalted butter, softened (1 cup): Lends creaminess and richness, creating the perfect chewy structure for your cookies.
- Brown sugar, packed (1 cup): Adds deep, caramel-like sweetness and helps keep the cookies moist.
- Granulated sugar (1/2 cup): Balances the brown sugar so the cookies aren’t too rich and provides a little crispness at the edges.
- Large eggs (2): Bind everything together and add structure for the perfect tender crumb.
- Vanilla extract (2 teaspoons): Enhances and rounds out the flavor, making everything taste a little warmer and sweeter.
- All-purpose flour (2 cups): Forms the sturdy base of the dough, so the cookies hold together but stay soft.
- Baking soda (1 teaspoon): Gives a gentle rise and ensures the cookies spread just the right amount.
- Salt (1/2 teaspoon): Essential for highlighting all the sweet and nutty flavors, making each bite pop.
- Semi-sweet chocolate chips (1 1/2 cups): The classic go-to, giving you melty chocolate pockets in every bite.
- Chopped pecans (1 cup): Bring a buttery crunch and toasty flavor that pairs perfectly with chocolate and coconut.
- Shredded sweetened coconut (1 cup): Toasty and chewy, this is what sets these cookies apart and gives every bite a tropical hint.
How to Make Chocolate Pecan Coconut Cookies
Step 1: Prepare the Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper. This will keep the cookies from sticking and ensure golden bottoms every single time. It’s already smelling warm and cozy in the kitchen, isn’t it?
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar. Mix until the combination looks light and fluffy, usually about two to three minutes. This step sets the groundwork for cookies with perfectly tender middles and those slightly crispy edges that everyone loves.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Then, pour in that glorious vanilla extract and mix again. Your dough will start to smell like a sweet, toasty dream at this point!
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Adding these dry ingredients separately helps ensure your Chocolate Pecan Coconut Cookies bake up evenly and don’t have any mysterious lumps.
Step 5: Bring It All Together
Gradually add the dry ingredients into the wet mixture. Mix just until incorporated—don’t overmix, or your cookies might end up a little tough. What you want is a supple, thick dough that promises cozy bites ahead.
Step 6: Fold In the Good Stuff
Now the magic happens: Fold in the semi-sweet chocolate chips, chopped pecans, and shredded sweetened coconut. Each of these brings a pop of flavor and texture, turning simple dough into the legendary Chocolate Pecan Coconut Cookies you’re after.
Step 7: Shape and Bake
Scoop tablespoon-sized mounds of dough onto your prepared baking sheets, leaving about two inches of space between them. Pop them into the oven and bake for 10 to 12 minutes. You’re looking for lightly golden edges and centers that aren’t fully set—they’ll firm up as they cool, making for irresistibly chewy middles.
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for about five minutes before moving them to a wire rack. This short wait helps them finish setting up without overbaking. Once cooled, dive in (or sneak one while it’s still warm—no judgment!).
How to Serve Chocolate Pecan Coconut Cookies
Garnishes
For a little extra flair, dust your Chocolate Pecan Coconut Cookies with a sprinkle of flaked sea salt or a light shower of extra toasted coconut right after they come out of the oven. That touch of salt takes the chocolate flavor to new heights, while extra coconut looks beautiful on the plate and adds extra chew.
Side Dishes
These cookies are delicious enough to stand alone, but for a real treat, serve them with a scoop of vanilla or coconut ice cream. A cold glass of milk or a cup of rich hot chocolate also makes the perfect pairing, especially if you love the “milk and cookies” experience.
Creative Ways to Present
If you’re entertaining, pile the cookies sky-high on a cake stand, arrange them in gift tins for friends, or tuck them into lunchboxes as a happy homemade surprise. Stack a few and tie with bakery twine for the prettiest edible gift. Chocolate Pecan Coconut Cookies look gorgeous in rustic jars for parties, too!
Make Ahead and Storage
Storing Leftovers
Store any leftover Chocolate Pecan Coconut Cookies in an airtight container at room temperature for up to five days. They’ll stay chewy and flavorful, making them perfect for quick snacks or midnight sweets cravings.
Freezing
Want to bake ahead? Freeze baked cookies in a zip-top bag or airtight container for up to three months. For even fresher cookies, freeze unbaked dough mounds and bake them straight from the freezer—just add a minute or two to the baking time.
Reheating
If your cookies lose a bit of their fresh-baked magic, revive them by popping a few on a baking sheet in a 300°F oven for 2–3 minutes. They’ll come out warm and soft, as if just made!
FAQs
Can I make these cookies without pecans?
Absolutely! If you’ve got a nut allergy or just prefer a different texture, leaving out the pecans won’t hurt the recipe one bit. You could swap in another nut or just add extra chocolate chips or coconut for even more gooey goodness.
Do I need to toast the pecans?
Toasting the pecans isn’t required, but it’s highly recommended. It deepens their flavor, giving your Chocolate Pecan Coconut Cookies a wonderful buttery crunch that’s simply irresistible.
Can I use unsweetened coconut instead of sweetened?
You can, but sweetened coconut adds a bit of moisture and chew to the cookies. If you swap for unsweetened, you may want to add an extra tablespoon of sugar to the dough to keep the flavor balanced.
How do I keep the cookies chewy?
The secret is to slightly underbake your cookies and let them finish setting on the baking sheet. This helps lock in moisture right at the center, giving you those dreamy chewy bites every time.
Can I make these cookies gluten-free?
Yes! Use your favorite gluten-free all-purpose flour blend as a 1:1 swap for regular flour. The rest of the recipe remains the same, and you’ll still end up with fantastic Chocolate Pecan Coconut Cookies.
Final Thoughts
Baking a batch of these Chocolate Pecan Coconut Cookies is always a mini celebration in my house, and I have a feeling they’ll become a signature treat for you, too. Each bite delivers chocolatey, nutty, coconut-kissed happiness—so go ahead, gather your ingredients, and treat yourself and your loved ones to freshly-baked cookie perfection!
Print
Chocolate Pecan Coconut Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich flavors of these Chocolate Pecan Coconut Cookies that are chewy, sweet, and satisfying. Packed with chocolate chips, crunchy pecans, and sweet coconut, these cookies are a delightful treat for any occasion.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins:
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream butter, brown sugar, and granulated sugar. Add eggs one at a time, then mix in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually mix dry ingredients into wet until combined.
- Add Mix-ins: Fold in chocolate chips, pecans, and coconut.
- Bake: Scoop dough onto baking sheets and bake for 10–12 minutes until golden brown. Cool before serving.
Notes
- For a chewier texture, slightly underbake and let them finish setting on the pan.
- Toast the pecans for extra flavor.
- Cookies can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
