Name: Chocolate Pecan Coconut Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 1 cup brown sugar (packed); ½ cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ cups semi-sweet chocolate chips; 1 cup sweetened shredded coconut; 1 cup chopped pecans

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Every once in a while, a cookie comes along that manages to be everything at once: irresistibly chewy, perfectly crisp along the edges, full of melty chocolate chips, and flecked with nutty, toasty surprises in every bite. These Chocolate Pecan Coconut Cookies are the definition of indulgence, packing sweet coconut, buttery pecans, and rich chocolate into every golden, bakery-worthy morsel. Whether you’re baking for a celebration or looking for something special to share with friends (or, let’s be honest, to keep in your own cookie jar!), this recipe will deliver a sensory delight the whole crowd will crave.

Chocolate Pecan Coconut Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chocolate Pecan Coconut Cookies lies in just how attainable their luxury is: each ingredient brings something essential, whether it’s for chew, snap, or an added dose of flavor. Take a look and see how every item builds the foundation for cookie bliss.

Unsalted butter (1 cup, softened): Provides a rich flavor and that melt-in-your-mouth, tender cookie crumb. Make sure it’s room temperature for easy creaming.
Packed brown sugar (1 cup): Brings moisture and a deep caramel flavor that makes these cookies ultra chewy.
Granulated sugar (½ cup): Lends light sweetness and helps give structure to the cookies.
Large eggs (2): Bind the ingredients together and give the cookies lift for that perfectly thick texture.
Vanilla extract (2 teaspoons): Adds a warm, sweet aroma that ties all the flavors together.
All-purpose flour (2 cups): The backbone of the dough, providing structure and chew.
Baking soda (1 teaspoon): Ensures lift and encourages the cookies to spread just enough.
Salt (½ teaspoon): Balances the sweetness and makes all the flavors pop.
Semi-sweet chocolate chips (1 ½ cups): The melty, gooey chocolate center of the show in every bite.
Sweetened shredded coconut (1 cup): Adds tropical sweetness and unbeatable chewy texture.
Chopped pecans (1 cup): Lend a delightful nutty crunch—toast them for even deeper flavor.

How to Make Chocolate Pecan Coconut Cookies

Step 1: Prepare Oven and Pans

Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make clean-up effortless. This preparation step is your ticket to evenly baked, perfectly shaped Chocolate Pecan Coconut Cookies every single time.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine the softened unsalted butter, packed brown sugar, and granulated sugar. Beat them together until the mixture is light, fluffy, and just calling out to be tasted. This step aerates the dough and sets up the signature chew that fans of these Chocolate Pecan Coconut Cookies know and love.

Step 3: Add Eggs and Vanilla

Crack in the eggs, one at a time, mixing well after each addition. Pour in the vanilla extract and beat again until everything looks creamy and unified. The eggs add richness and structure, while the vanilla infuses the dough with its sweet, floral notes.

Step 4: Mix Dry Ingredients Separately

In a different bowl, whisk together the all-purpose flour, baking soda, and salt. Don’t skip sifting or whisking—this helps distribute the leavening and salt evenly, so every cookie bakes the same perfect way. Gently stir these dry ingredients into the wet mixture until no streaks remain.

Step 5: Fold In the Goodies

The magic happens here: fold in the semi-sweet chocolate chips, sweetened shredded coconut, and chopped pecans. Stir just until the dough is studded with a generous helping of all the stars of this show, ensuring every scoop will have that perfect Chocolate Pecan Coconut Cookies flavor profile.

Step 6: Scoop and Bake

Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each mound to allow for spreading. Pop them in the oven and bake for 10–12 minutes, or until the edges are beautifully golden and the centers look just set. The smell alone will have everyone circling the kitchen!

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes (if you can wait), then transfer them to a wire rack to cool completely. This pause in cooling lets the centers set up so you get the ultimate chewiness you crave in Chocolate Pecan Coconut Cookies.

How to Serve Chocolate Pecan Coconut Cookies

Garnishes

For a finishing flourish, sprinkle a touch of flaky sea salt on top right out of the oven, or drizzle with a bit of melted chocolate for extra decadence. A dusting of toasted coconut or a pinch of powdered sugar can dress up your Chocolate Pecan Coconut Cookies if you’re feeling fancy.

Side Dishes

These cookies pair beautifully with a tall glass of cold milk, creamy vanilla ice cream, or even a steamy mug of coffee or hot chocolate. Arrange them alongside fresh fruit for a lighter touch, or with a scoop of your favorite nutty ice cream to double down on those pecan vibes.

Creative Ways to Present

Stack your Chocolate Pecan Coconut Cookies high on a colorful platter for family gatherings, nestle a few in cellophane bags for charming homemade gifts, or sandwich a scoop of coconut or chocolate ice cream between two cookies for a show-stopping dessert. Serving a crowd? Build a cookie tower as your centerpiece!

Make Ahead and Storage

Storing Leftovers

To keep your Chocolate Pecan Coconut Cookies fresh and flavorful, store them in an airtight container at room temperature for up to a week. Layer parchment between each row of cookies to avoid sticking and keep their chewy texture just right.

Freezing

Chocolate Pecan Coconut Cookies are perfect make-ahead treats. Freeze baked cookies in a zip-top bag for up to three months—just allow them to cool completely first. You can also freeze unbaked cookie dough balls, then bake straight from the freezer (just add a minute or two to your bake time).

Reheating

For that just-out-of-the-oven experience, warm leftovers in a 300°F oven for 4–5 minutes, or give them a quick 10-second zap in the microwave. The chocolate re-melts and the aroma returns—pure, fresh-baked joy!

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes! Unsweetened coconut will work but keep in mind it’ll produce a less sweet, slightly more textured cookie. If you love the natural flavor of coconut and want to cut back on sugar, this is a great tweak to make.

Can I substitute walnuts or other nuts for pecans?

Absolutely. Walnuts, almonds, or even macadamia nuts make delicious alternatives in Chocolate Pecan Coconut Cookies. Each nut brings its own unique crunch and flavor profile, so it’s fun to experiment!

How do I get bakery-style thick cookies?

Chill your dough for at least 30 minutes before baking. Cold dough spreads less and helps your Chocolate Pecan Coconut Cookies stay thick, chewy, and bakery-worthy every time.

Is it okay to omit the chocolate chips?

Of course! While chocolate chips are a highlight of Chocolate Pecan Coconut Cookies, you can swap them for butterscotch, white chocolate, or even dried fruit if you prefer a different twist.

Why did my cookies come out flat?

Flat cookies can happen if the butter is too warm, or if you overmix the dough. Try chilling your dough before baking and double-check your ingredient measurements for best results.

Final Thoughts

There’s something undeniably joyful about biting into a homemade Chocolate Pecan Coconut Cookie—each one is sweet, chewy, and packed with flavor. I can’t wait for you to experience that incredible first bite. Go ahead, bake a batch and share with those you love, or sneak a few aside for yourself for a well-deserved treat!

Chocolate Pecan Coconut Cookies Recipe

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4.9 from 25 reviews

Author: admin
Total Time: 27 minutes
Yield: 36 cookies 1x
Diet: Vegetarian

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Description

Indulge in the rich, chewy goodness of these Chocolate Pecan Coconut Cookies. Loaded with chocolate chips, shredded coconut, and chopped pecans, these cookies are perfect for holiday baking or anytime you crave a sweet treat.

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter (softened)
1 cup brown sugar (packed)
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Mix-ins:

1 ½ cups semi-sweet chocolate chips
1 cup sweetened shredded coconut
1 cup chopped pecans

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix the dough: Cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing until combined.
Add mix-ins: Fold in chocolate chips, coconut, and pecans.
Bake: Drop rounded tablespoons of dough onto baking sheets. Bake for 10–12 minutes or until golden brown edges and set centers. Cool on baking sheet before transferring to a wire rack to cool completely.