Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chocolate Coconut Pecan Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 77 reviews

These rich and fudgy Chocolate Cookies offer a perfect balance of cocoa flavor with delightful hints of shredded coconut, crunchy pecans, and melty semisweet chocolate chunks. Easy to prepare and baked to perfection, they make a wonderful treat for any chocolate lover.

  • Total Time: 20 minutes
  • Yield: 36 cookies

Ingredients

Wet Ingredients

  • 1 cup butter (melted)
  • 1 ½ cups brown sugar (packed)
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt

Add-ins

  • 3/4 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 2 ounces semisweet or German chocolate (chopped)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  2. Mix Butter and Brown Sugar: In a large microwave-safe mixing bowl, stir the brown sugar into the melted butter until well combined. Let this mixture stand for 5 minutes to slightly cool and meld the flavors.
  3. Add Eggs and Vanilla: Add the whole egg and egg yolk to the butter and sugar mixture. Stir well to combine, then add the vanilla extract and mix thoroughly.
  4. Combine Dry Ingredients: In the same bowl, add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Stir the mixture just until all the dry ingredients are incorporated to avoid overmixing.
  5. Incorporate Add-ins: Fold in the shredded coconut, chopped pecans, and chopped semisweet or German chocolate chunks evenly into the dough.
  6. Shape the Cookies: Using a medium cookie scoop (about 1.5 tablespoons), drop scoops of the cookie dough onto the prepared baking sheets. Space each scoop about 2 inches apart to allow for spreading.
  7. Bake: Place the baking sheets in the oven and bake for 8 to 12 minutes, or until the edges of the cookies are set but centers still look slightly soft.
  8. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using melted butter helps create chewy cookies with a moist texture.
  • For best results, do not overmix the dough to keep cookies tender.
  • Adjust baking time based on your oven’s calibration and desired cookie texture.
  • Substitutions: Walnuts can replace pecans, and dairy-free chocolate can be used for a dairy-free version.
  • Store cookies in an airtight container at room temperature for up to one week.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/chocolate-coconut-pecan-cookies-recipe/