Imagine biting into a cookie that wraps together chocolate, toasted pecans, and sweet coconut — a trio that guarantees pure bliss with every chewy, golden bite! If you’re ready for a treat that tastes every bit as glorious as it sounds, these Chocolate Pecan Coconut Cookies are about to become your new baking obsession. Packed with layers of rich, nutty, and tropical flavors, these cookies strike that perfect balance between crispy edges and soft, gooey centers. They’re easy enough for a quick weeknight bake, yet elegant enough to wow at any gathering.

Chocolate Pecan Coconut Cookies Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Chocolate Pecan Coconut Cookies may seem simple, but every component truly earns its spot in the bowl! Each brings something special, otherwise, you wouldn’t get that irresistible mosaic of flavors and textures that sets these cookies apart.

All-purpose flour: This creates the ideal base to give the cookies their signature chewy texture and soft, sturdy crumb.
Baking soda: Just enough to gently lift the dough for a light, airy bite.
Salt: A pinch brings out the sweetness and deepens the rich flavors in every ingredient.
Unsalted butter (softened): Provides rich moisture and a creamy backbone for the dough — make sure it’s room temperature for easy mixing!
Brown sugar (packed): Gives warmth and chewiness, along with a subtle caramel note that marries beautifully with coconut.
Granulated sugar: Lends a touch of crispness along the edges and balances the deeper sweetness of brown sugar.
Large egg: Binds everything together and adds just the right amount of richness.
Vanilla extract: A must-have elevates every other flavor with a lovely aromatic sweetness.
Semi-sweet chocolate chips: They melt into luscious puddles, anchoring the cookies with intense chocolate bursts.
Chopped pecans: Earthy, buttery, and toasty, pecans add crunch and a nutty depth you’ll absolutely notice.
Sweetened shredded coconut: Brings a chewy, tropical twist that makes the cookies irresistible; try toasting it for even more flavor payoff.

How to Make Chocolate Pecan Coconut Cookies

Step 1: Prep Your Oven and Baking Sheets

Begin by preheating your oven to 350°F (175°C), which is the sweet spot for perfectly golden cookies. Line two baking sheets with parchment paper to make sure nothing sticks, and to ensure easy cleanup later. Little details like this make for better cookies and a happier baker (that’s you!).

Step 2: Whisk the Dry Ingredients

Grab a medium bowl and whisk together the all-purpose flour, baking soda, and salt. This quick step ensures you get even distribution of the leavening agents, so every Chocolate Pecan Coconut Cookie rises evenly and tastes balanced from center to edge.

Step 3: Cream Butter and Sugars

In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Beat them together until the mixture turns light, fluffy, and a little pale in color. This classic creaming method fills the dough with air for that crave-worthy tender texture.

Step 4: Add the Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Beat again until everything is beautifully emulsified — your dough should look silky and fragrant at this point, like a sweet promise of what’s to come.

Step 5: Combine Wet and Dry Ingredients

Gradually add your dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can toughen the cookies, so stop as soon as you see no more streaks of flour. The dough will be thick and oh-so-inviting.

Step 6: Stir in Chocolate, Pecans, and Coconut

With a spatula or spoon, fold in the semi-sweet chocolate chips, chopped pecans, and sweetened shredded coconut. Every turn of your spoon makes the dough even more tempting — and you’ll see all the good stuff in every scoop!

Step 7: Scoop and Bake

Use a tablespoon or cookie scoop to portion the dough into heaping spoonfuls, spacing them about 2 inches apart on your baking sheets. Slide the trays into your preheated oven and bake for 9 to 11 minutes. Watch the edges — you want them golden while the centers are set but still soft.

Step 8: Cool and Enjoy

Give the cookies a 5-minute rest on the baking sheet before transferring them to a wire rack to finish cooling. This helps them set up just right — firm enough to hold, still soft and tantalizing in the middle. Your kitchen will smell incredible, and you’ll know why Chocolate Pecan Coconut Cookies are always worth the wait.

How to Serve Chocolate Pecan Coconut Cookies

Garnishes

The best part about Chocolate Pecan Coconut Cookies is jazzing them up just before serving. Try a sprinkle of flaky sea salt for a sophisticated finish, or drizzle with a tiny bit of melted chocolate if you’re feeling extra fancy. For a nostalgic look, dust with a little powdered sugar — they’ll look straight from a bakery window!

Side Dishes

These cookies pair beautifully with classic accompaniments like a cold glass of milk or a warm mug of coffee or tea. For dessert spreads, serve them alongside fresh fruit salad, creamy ice cream, or even vanilla yogurt. Their chewy, chocolatey richness adds something special to any sweet table.

Creative Ways to Present

Add a playful twist by stacking the cookies in a tall glass jar for a gorgeous homemade gift, or tuck them into decorative boxes lined with parchment for party favors. For celebrations, build a cookie tower, alternating with layers of coconut flakes or chopped pecans for color and drama — they’ll steal the show every time!

Make Ahead and Storage

Storing Leftovers

To keep your Chocolate Pecan Coconut Cookies fresh and fabulous, store them in an airtight container at room temperature. They’ll be just as delicious for up to 5 days, keeping their chewy centers and irresistible flavor. For an extra treat, pop a slice of bread in with them to help maintain moisture.

Freezing

These cookies freeze wonderfully! Once cooled, layer them in a freezer-friendly container separated by parchment paper to prevent sticking. They’ll keep in your freezer for up to three months, ready to be enjoyed anytime the craving strikes. You can also freeze balls of uncooked dough for fresh-baked cookies on demand.

Reheating

If you love a warm cookie (who doesn’t?), just pop them in a 300°F oven for 3–4 minutes straight from the freezer. The chocolate will melt, the coconut’s fragrance will burst anew, and the cookies will taste like they’re fresh from the oven — an instant mood booster!

FAQs

Can I use unsweetened coconut instead of sweetened?

Absolutely! Unsweetened coconut gives a slightly drier, more subtle flavor, but it will still mix beautifully into the dough. If you like things a touch less sweet or want more texture, give it a try in your Chocolate Pecan Coconut Cookies.

Do I have to toast the coconut?

Toasting the coconut isn’t required, but it’s a fun way to coax out extra nutty flavor and add a little crunch. Spread it onto a baking sheet and toast in the oven just until golden for a delicious upgrade to your batch!

Can I substitute walnuts or other nuts?

Sure thing! Walnuts, almonds, or even macadamias can shine in these cookies just as well. Each nut will contribute its own unique twist to the overall flavor and texture, so play around and see what you love best in your version of Chocolate Pecan Coconut Cookies.

How can I make the cookies chewier?

For that ultra-chewy texture, slightly underbake your cookies by a minute or two — the centers will finish setting as they cool. Also, make sure not to overmix the dough, and don’t skimp on the brown sugar, which naturally draws more moisture into the cookies.

Are Chocolate Pecan Coconut Cookies vegetarian?

Yes! This recipe is completely vegetarian-friendly as written, using only plant-based and dairy ingredients (no meat or gelatin in sight). If you need a dairy-free version, you can swap in plant-based butter without trouble.

Final Thoughts

There’s nothing quite like a homemade Chocolate Pecan Coconut Cookie — they’re chewy, chocolatey, a little nutty, and so easy to love. If you’re looking for a new cookie to share (or keep all to yourself!) this recipe is a must. Gather your ingredients, invite a friend or two into the kitchen, and let these cookies bring a little extra sweetness to your day.

Chocolate Pecan Coconut Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 7 reviews

Author: admin
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich flavors of chocolate, pecans, and coconut with these chewy and nutty cookies. Perfect for any occasion, these cookies are a delightful treat for all ages.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter (softened)
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Mix-ins:

1 cup semi-sweet chocolate chips
3/4 cup chopped pecans
3/4 cup sweetened shredded coconut

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
Cream wet ingredients: In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
Combine and fold: Gradually mix in the dry ingredients until just combined. Fold in the chocolate chips, chopped pecans, and shredded coconut.
Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 9–11 minutes until golden.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

To enhance the coconut flavor, toast the shredded coconut before adding it to the dough.
Store cookies in an airtight container for optimal freshness up to 5 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American