Description
Delight in these rich and chewy Chocolate Pecan Coconut Cookies, perfectly combining the sweetness of semisweet chocolate chips with the crunch of chopped pecans and the tropical flavor of shredded coconut. Ideal for cookie lovers seeking a perfect balance of textures and flavors, baked to golden perfection in just 12 minutes.
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 and ensure even baking.
- Mix the Wet Ingredients: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using a mixer at medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for added flavor.
- Combine the Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Add the Mix-ins: Fold in the semisweet chocolate chips, chopped pecans, and shredded coconut gently but thoroughly, distributing them evenly throughout the cookie dough.
- Scoop and Bake: Drop rounded spoonfuls or dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown and the centers are set but still soft.
- Cool and Serve: After baking, let the cookies cool on the baking sheets for about 5 minutes to firm up, then transfer them to wire racks to cool completely. Enjoy once cooled or store in an airtight container to maintain freshness.
Notes
- For a nuttier flavor, toast the pecans lightly before adding.
- You can substitute the semisweet chocolate chips with dark or milk chocolate chips according to preference.
- Ensure butter is softened, not melted, for best creaming results.
- Do not overmix dough after adding flour to keep cookies tender.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Freezing the dough balls before baking can yield thicker cookies.
