Easy Triple-Delight Chocolate Pecan Coconut Cookies Recipe

Sweet memories come alive with these delectable chocolate pecan coconut cookies that dance between crunchy and chewy textures.

Nutty aromas waft through kitchens, promising pure indulgence.

Clusters of toasted pecans nestle within rich chocolate dough, creating irresistible bites.

Coconut adds a tropical whisper to each morsel, surprising taste buds with unexpected depth.

Crisp edges give way to soft centers, making these treats impossible to resist.

Baking becomes an adventure when you mix these magical ingredients together.

Grab a glass of milk and prepare for a cookie experience that will transport you to dessert paradise.

Why Chocolate Pecan Coconut Cookies Work Year-Round

• Cookies that Wow
• Whip up these delectable cookies in under 30 minutes with basic pantry ingredients, making baking stress-free and enjoyable for everyone.
• Experience a perfect blend of crispy edges, soft centers, chewy chocolate chips, crunchy pecans, and tropical coconut in every single bite.
• Great for casual family gatherings, potlucks, afternoon tea, or spontaneous sweet cravings without requiring advanced baking skills.
• Store cookies in an airtight container for up to 5 days, ensuring fresh treats are always within reach whenever hunger strikes.

Chocolate Pecan Coconut Cookies Ingredient Guide

• All-Purpose Flour: Foundation of the cookie with structure and texture.
• Baking Soda: Helps cookies rise and spread with a light, tender crumb.
• Salt: Enhances overall flavor and balances sweetness.

• Granulated Sugar, Brown Sugar: Provides sweetness and helps create crisp edges and soft centers.
• Butter: Adds rich flavor and creates tender, melt-in-your-mouth texture. Best when softened at room temperature.

• Chocolate Chips, Pecans, Shredded Coconut: Adds layers of flavor, crunch, and tropical notes. Mix for balanced texture and visual appeal. Chop pecans into smaller pieces for even distribution.

• Egg: Binds ingredients and provides structure to the cookie.
• Vanilla Extract: Adds depth and warmth to the overall flavor profile. Pure vanilla gives best results.

Making Chocolate Pecan Coconut Cookies from Scratch

Step 1: Prepare Baking Zone

Grab two baking sheets and line them with parchment paper or silicone mats. Set your oven to roast at 350 degrees Fahrenheit (175 Celsius).

Step 2: Craft Creamy Cookie Base

• Softened butter
• Granulated sugar
• Brown sugar

Use an electric mixer on medium speed, blending until the mixture transforms into a fluffy, light cream (about 2 minutes).

Step 3: Introduce Wet Ingredients

• Egg
• Vanilla extract

Mix until everything harmonizes beautifully.

Step 4: Combine Dry Elements

• Flour
• Baking soda
• Salt

Gradually marry the dry ingredients with the wet mixture, stirring gently until just combined.

Step 5: Sprinkle Delightful Extras

• Chocolate chips
• Chopped pecans
• Shredded coconut

Ensure each morsel is evenly distributed throughout the dough.

Step 6: Shape Cookie Treasures

Scoop tablespoon-sized dough portions onto prepared baking sheets. Leave about 2 inches between each cookie cluster.

Step 7: Bake to Golden Perfection

Slide the sheets into the preheated oven. Bake for 10-12 minutes until edges turn a gentle golden brown. The centers will look slightly underdone but will firm up during cooling.

Step 8: Cool and Celebrate

Allow cookies to rest on baking sheets for 5 minutes. Transfer to a wire rack and let them cool completely. Devour immediately or store in an airtight container for up to 5 days.

Tips That Improve Chocolate Pecan Coconut Cookies

• Boost Flavor Variety: Experiment with different chocolate types like dark, milk, or white chocolate chips to create unique flavor profiles that suit your taste preferences.
• Customize Mix-Ins: Swap out pecans for other nuts like walnuts or almonds, or add dried fruits like cranberries for extra texture and taste variations.
• Perfect Baking Technique: Remove cookies from the oven when edges are golden but centers look slightly underbaked to ensure a soft, chewy texture that doesn't become dry or crisp.
• Control Cookie Size: Use a cookie scoop for consistent sizing, which helps cookies bake evenly and creates a professional-looking batch with uniform shape and appearance.
• Storage Smart: Keep cookies fresh by storing in an airtight container at room temperature, separating layers with parchment paper to prevent sticking and maintain optimal texture.

How to Keep Chocolate Pecan Coconut Cookies Fresh

• Store cookies in an airtight container at room temperature for up to 5 days, keeping them soft and fresh.
• Place cookies in a freezer-safe container with parchment paper between layers, lasting up to 3 months for later enjoyment.
• Remove frozen cookies and let them sit at room temperature for 15-20 minutes before serving, restoring their delightful texture.
• Warm slightly in the microwave for 5-10 seconds to revive the cookies' just-baked softness and enhance their flavors.

What Complements Chocolate Pecan Coconut Cookies

• Brew a bold, medium-roast Colombian coffee with nutty undertones that enhance the pecan and chocolate flavors, creating a rich and harmonious taste experience.
• Select a sweet dessert wine like Pedro Ximénez sherry, which offers intense caramel and raisin notes that beautifully complement the cookie's chocolate and coconut profile.
• Indulge with a cold glass of Madagascar vanilla bean milk, bringing out the cookies' sweet complexity and providing a smooth, luxurious drinking sensation that balances the crunchy cookie texture.
• Enjoy a chilled chai latte with warming spices like cardamom and cinnamon, adding an unexpected layer of depth that plays wonderfully against the cookie's sweet, nutty characteristics.

Fun Twists on Chocolate Pecan Coconut Cookies

• Gluten-Free Chocolate Pecan Coconut Cookies: Replace wheat flour with gluten-free flour blend or almond flour for a celiac-friendly version. Ensure all other ingredients are certified gluten-free.
• Vegan Chocolate Coconut Treats: Swap butter with coconut oil, use a flax egg instead of chicken egg, and select dairy-free chocolate chips. Maintain the same nutty pecan crunch and coconut texture.
• Low-Sugar Nutty Cookies: Substitute granulated and brown sugar with monk fruit sweetener or stevia. Reduce overall sugar content while keeping the rich chocolate and pecan flavors intact.
• Keto-Friendly Chocolate Nut Cookies: Use almond flour, replace sugar with erythritol, and choose sugar-free dark chocolate chips. Add extra chopped pecans for increased healthy fat content.

FAQs for Chocolate Pecan Coconut Cookies

• Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

• What if I don't have brown sugar?

You can substitute with all granulated sugar or use a mix of white sugar and molasses to mimic brown sugar’s moisture and flavor.

• How do I prevent my cookies from spreading too much?

Chill the dough for 30 minutes before baking and ensure your butter isn’t too soft. Cold dough helps cookies maintain their shape during baking.

• Can I use different nuts instead of pecans?

Absolutely! Walnuts or almonds work great as substitutes and will provide a similar crunchy texture to the cookies.

Chocolate Pecan Coconut Cookies Recipe

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4.6 from 14 reviews

• Total Time: 27 minutes
• Yield: 12 1x

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Description

Sweet chocolate pecan coconut cookies blend rich nutty flavors into a perfectly balanced desert. Crisp edges and chewy centers invite cookie enthusiasts to savor each delightful bite crafted with love and care.

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Ingredients

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Main Ingredients:

• 1 cup (125g) all-purpose flour
• 1 cup (170g) semisweet chocolate chips
• ½ cup (60g) chopped pecans
• ½ cup (50g) sweetened shredded coconut

Sweeteners:

• ½ cup (100g) granulated sugar
• ½ cup (100g) packed brown sugar

Additional Ingredients:

• ½ cup (115g) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt

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Instructions

1. Heat the oven to 350F (175C) and prepare two baking sheets with parchment paper or silicone mats, ensuring even coverage and preventing cookie sticking.
2. Cream butter, granulated sugar, and brown sugar in a large mixing bowl using an electric mixer until the mixture becomes fluffy and pale, approximately 2 minutes.
3. Incorporate egg and vanilla extract into the butter mixture, blending thoroughly until the ingredients are completely integrated.
4. Separately whisk flour, baking soda, and salt to create a uniform dry ingredient mixture, preventing clumping and ensuring even distribution.
5. Gradually combine dry ingredients with the wet mixture, stirring gently until just incorporated to maintain a tender cookie texture.
6. Gently fold chocolate chips, chopped pecans, and shredded coconut into the dough, distributing mix-ins evenly throughout the batter.
7. Drop rounded tablespoon-sized portions of dough onto prepared baking sheets, maintaining approximately 2 inches of space between each cookie to allow for spreading.
8. Bake in the preheated oven for 10-12 minutes, watching for lightly golden edges while keeping centers slightly soft and underbaked.
9. Allow cookies to rest on baking sheets for 5 minutes, enabling them to firm up before transferring to a wire rack for complete cooling.
10. Store cooled cookies in an airtight container, where they will remain fresh for up to 5 days, perfect for enjoying with coffee or as a sweet snack.

Notes

• Customize the cookie texture by adjusting the baking time: shorter for chewy cookies, longer for crisp edges.
• Ensure butter is at room temperature for smooth, even mixing and better cookie consistency.
• Toast pecans beforehand to enhance their nutty flavor and add depth to the cookie’s taste profile.
• Swap ingredients for dietary needs: use gluten-free flour for celiac-friendly version, replace butter with coconut oil for vegan option, or use sugar alternatives for low-sugar diets.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 192
• Sugar: 12g
• Sodium: 85mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg