Get ready to transform your ordinary baking routine into a mouthwatering adventure with these irresistible Coconut Pecan Chocolate Chip Cookies! Imagine biting into a perfectly golden, crisp-edged cookie that's packed with a symphony of textures and flavors - rich chocolate chips, toasty pecans, and sweet coconut dancing together in every single bite. These aren't just cookies; they're a culinary masterpiece that will have your family and friends begging for more, and potentially fighting over the last crumb!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1 cup shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips, shredded coconut, and chopped pecans using a rubber spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Don't overmix the dough after adding flour to keep cookies tender and prevent toughness.
- Use room temperature eggs for more even mixing and better cookie consistency.
- For uniform cookies, use a cookie scoop or weigh each dough ball.
- Let cookies cool slightly on the baking sheet to help them set and prevent breaking.
- For extra flavor, lightly toast the pecans and coconut before adding to the dough.
- Store cookies in an airtight container with a piece of bread to maintain moisture and softness.
- For gifting, these cookies freeze beautifully for up to 3 months when stored properly.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
