Deliciously chewy and packed with the rich flavors of chocolate, coconut, and pecans, these cookies are a delightful treat for any occasion. Perfect with a glass of milk or as an indulgent snack, they’re easy to make and impossible to resist.
Why You’ll Love This Recipe
- Chewy texture: Thanks to oats and coconut, every bite is soft and satisfying.
- Loaded with flavors: The combination of chocolate, pecans, and coconut is simply irresistible.
- Quick and easy: From start to finish, these cookies are ready in just 35 minutes.
- Perfect for sharing: Make a batch for cookie swaps, holidays, or to fill your cookie jar.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rolled oats
- 1 cup shredded coconut
- 1 cup chocolate chips
- 1 cup pecans, chopped
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking. - Cream the Butter and Sugars:
In a large bowl, use a hand or stand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy. - Incorporate the Wet Ingredients:
Beat in the eggs, one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract. - Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined. - Add the Mix-Ins:
Gently fold in the rolled oats, shredded coconut, chocolate chips, and chopped pecans until evenly distributed. - Form the Cookies:
Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. - Bake:
Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers look set. - Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 24 cookies
- Preparation Time: 20 minutes
- Cooking Time: 10–12 minutes
- Total Time: 30–35 minutes
Variations
- Nut-Free: Replace pecans with additional chocolate chips or dried fruit.
- Dark Chocolate: Use dark chocolate chips for a richer flavor.
- Add Spices: A pinch of cinnamon or nutmeg adds a warm, spiced twist.
- Healthier Option: Substitute half the butter with unsweetened applesauce to reduce fat content.
- Extra Crunch: Add a handful of chopped almonds or sunflower seeds for added texture.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked dough balls or fully baked cookies in a freezer-safe bag for up to 3 months.
- Reheating: Warm cookies in the microwave for 10 seconds to refresh their chewy texture.
FAQs
1. Can I use quick oats instead of rolled oats?
Yes, quick oats work fine but may result in a slightly less chewy texture.
2. Can I toast the coconut and pecans before adding them?
Absolutely! Toasting enhances the flavor and adds a bit of crunch.
3. Can I use salted butter?
Yes, but reduce the added salt in the recipe to balance the flavors.
4. How do I prevent the cookies from spreading too much?
Chill the dough for 20–30 minutes before baking to reduce spreading.
5. Can I substitute the chocolate chips with another ingredient?
Try white chocolate chips, butterscotch chips, or dried cherries for variety.
6. How do I soften butter quickly?
Microwave it for 10–15 seconds or cut it into small cubes to speed up softening.
7. Can I make smaller or larger cookies?
Yes, adjust the size of the dough balls and modify the baking time accordingly.
8. What if I don’t have a mixer?
You can mix everything by hand with a sturdy spoon; it may just take a bit more effort.
9. Are these cookies gluten-free?
Not as written, but you can use a gluten-free all-purpose flour blend and certified gluten-free oats.
10. How can I make these cookies extra chewy?
Underbake them slightly and let them cool on the baking sheet for a few minutes.
Conclusion
Chocolate Pecan Coconut Cookies are the ultimate indulgence for cookie lovers. With their chewy texture, rich chocolate, crunchy pecans, and sweet coconut, they strike the perfect balance of flavors and textures. Whether you’re baking for family, friends, or yourself, this recipe is sure to be a hit. Grab your ingredients and whip up a batch today!
Print
Chocolate Pecan Coconut Cookies
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Total Time: 30–35 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Pecan Coconut Cookies are irresistibly chewy, packed with chocolate chips, shredded coconut, and crunchy pecans. A delightful homemade treat perfect for any occasion!
Ingredients
edients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rolled oats
- 1 cup shredded coconut
- 1 cup chocolate chips
- 1 cup pecans, chopped
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Prepare Wet Ingredients:
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Combine Dry Ingredients:
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Add Mix-Ins:
- Fold in rolled oats, shredded coconut, chocolate chips, and chopped pecans until evenly distributed.
- Shape Cookies:
- Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake Cookies:
- Bake for 10–12 minutes, or until edges are lightly browned and centers are set.
- Cool and Serve:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For added texture, toast the pecans and coconut lightly before mixing into the dough.
- Store cookies in an airtight container for up to 5 days.
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