Description
Deliciously rich and chewy Chocolate Pecan Coconut Cookies featuring a perfect blend of semisweet chocolate chips, crunchy pecans, and sweet shredded coconut. These cookies are baked to golden perfection, with a tender center and slightly crisp edges, making them an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 1/2 cups semisweet chocolate chips
- 1 cup pecans, chopped
- 1 cup sweetened shredded coconut
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Mix the Wet Ingredients: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, approximately 2-3 minutes. Beat in the eggs one at a time to ensure they are fully incorporated. Then add the vanilla extract and mix well.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add the Mix-ins: Fold in the semisweet chocolate chips, chopped pecans, and shredded coconut until they are evenly distributed throughout the cookie dough.
- Scoop and Bake: Using a spoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, making sure to space them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, until the edges turn golden and the centers are set but still soft.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes to firm up. Then transfer them to wire racks to cool completely before serving, ensuring the perfect chewy texture.
Notes
- For extra crunch, lightly toast the pecans before adding them to the dough.
- Use room temperature butter and eggs for better mixing and cookie texture.
- Store cookies in an airtight container at room temperature for up to one week.
- Substitute semisweet chocolate chips with dark or milk chocolate chips based on preference.
