Ever have one of those afternoons where your sweet tooth won’t stop bugging you, but you’re short on time *and* patience? Yep, same here. That’s how I ended up pulling together these Chocolate Pecan Coconut Cookies, and let me tell you—they’re chewy, chocolatey, and dangerously good. We’re talking gooey pockets of dark chocolate, a cozy coconut crunch, and toasted pecans bringing that extra oomph with every bite. Whether it’s a late-night craving or a spontaneous baking moment, these cookies don’t ask much. Mix a few pantry staples, pop ’em in the oven, and boom—you’re everyone’s favorite person. So if you’ve been scrolling for *sweet easy recipes*, this one checks every box. It’s quick, it’s rich, and yep, it’s part of my rotation now. You’ll see why once your kitchen starts smelling like a chocolate dream. Just try not to eat them all straight from the pan.
Chocolate Pecan Coconut Cookies
Table of Contents
- 1) Key Takeaways
- 2) Easy Chocolate Pecan Coconut Cookies Recipe
- 3) Ingredients for Chocolate Pecan Coconut Cookies
- 4) How to Make Chocolate Pecan Coconut Cookies
- 5) Tips for Making Chocolate Pecan Coconut Cookies
- 6) Making Chocolate Pecan Coconut Cookies Ahead of Time
- 7) Storing Leftover Chocolate Pecan Coconut Cookies
- 8) Try these Cookies next!
- 9) Chocolate Pecan Coconut Cookies
- 10) Nutrition
1) Key Takeaways
- Loaded with pecans, coconut, and chocolate chips for big flavor.
- One bowl and pantry staples keep prep simple.
- Perfect for sweet easy recipes that satisfy fast.
- Soft in the middle, golden on the edges—cookie goals.
2) Easy Chocolate Pecan Coconut Cookies Recipe
I baked these cookies on a rainy Tuesday when my afternoon coffee felt a little too lonely. I wanted sweet, comforting, and not too fussy. Something rich but not overly sweet. What came out of the oven was so good, I almost didn’t share. The chocolate melts into the chewy center, the pecans bring that soft crunch, and coconut? Well, it just makes you feel like you did something exotic—without leaving your kitchen.
This recipe is one of those sweet easy recipes that fits into your life. No chilling dough. No waiting around. Just mix, bake, and try not to eat half the batch before they cool. Whether you’re throwing a quick dessert together for friends, or you’re the friend who brings cookies to every event (hi, it’s me), this recipe will fit the bill.
If you’ve got sugar, flour, butter, and eggs—you’re halfway there. The rest? Just bits of joy in cookie form. These are fast, flexible, and satisfy a sweet tooth with very little effort. That’s why they’re one of my favorite sweet easy recipes—and they just might become yours too.
3) Ingredients for Chocolate Pecan Coconut Cookies
1 cup unsalted butter, softened
Go with unsalted so you can control the saltiness. Let it sit at room temp until it’s soft enough to squish with your finger but not melted.
1 cup brown sugar
Brown sugar gives these cookies that chewy center. If you’re out, you can sub with white sugar, but they won’t be quite as rich.
1/2 cup granulated sugar
This balances the molasses in the brown sugar, giving the cookies a nice sweet edge without being overpowering.
2 large eggs
Room temperature works best here. They’ll mix more smoothly into the dough. Cold eggs can make butter clump.
1 tsp vanilla extract
Use the real stuff if you can. It’s a small amount, but it makes a huge flavor difference.
2 1/4 cups all-purpose flour
This gives the cookies structure. Measure it with care—too much and your cookies will be dry, too little and they’ll spread like pancakes.
1/2 tsp baking soda
This little guy keeps your cookies fluffy instead of flat.
1/2 tsp salt
It might seem like a small detail, but salt balances the sweetness and brings out the chocolate flavor.
1 cup shredded coconut
Use sweetened or unsweetened depending on your preference. Either way, it adds that chewy tropical vibe.
1 cup chopped pecans
Lightly toast them for extra flavor if you have a few extra minutes. Totally worth it.
1 1/2 cups semi-sweet chocolate chips
This is where the magic happens. Melty pockets of chocolate in every bite.
4) How to Make Chocolate Pecan Coconut Cookies
Step 1. Preheat your oven to 350°F and line a baking sheet with parchment paper. No one likes cookies stuck to the pan, right?
Step 2. In a big bowl, cream together the butter, brown sugar, and granulated sugar. Keep mixing until it’s light, fluffy, and smells like heaven.
Step 3. Add in the eggs one at a time. Mix well after each. Stir in the vanilla. Things are starting to smell real good.
Step 4. In another bowl, whisk together the flour, baking soda, and salt. Slowly add this mix to your wet ingredients. Take your time—this is where the cookie structure comes from.
Step 5. Fold in the coconut, pecans, and chocolate chips. This is when it really starts to look like cookie dough.
Step 6. Scoop spoonfuls onto the prepared baking sheet, leaving space between each. You don’t want them turning into one big blob.
Step 7. Bake for 10–12 minutes, or until the edges are golden. The middle might look a bit soft, but it’ll firm up as it cools.
Step 8. Let the cookies sit on the tray for 5 minutes before transferring to a wire rack. Or, just eat one warm. I won’t judge.
5) Tips for Making Chocolate Pecan Coconut Cookies
If your cookies always seem too flat, try chilling the dough for 15 minutes. It helps hold their shape. That said, this recipe usually works without any chilling.
Use a cookie scoop to make sure your cookies are all the same size. Even baking = happy cookies.
To make your cookies look bakery-worthy, press a few extra chocolate chips or pecans on top right before baking. It’s an easy trick that makes them look amazing.
6) Making Chocolate Pecan Coconut Cookies Ahead of Time
These cookies freeze like a dream. Roll the dough into balls, freeze them on a tray, then toss into a freezer bag. When a cookie craving hits, bake straight from frozen. Add an extra minute or two to the baking time.
You can also bake the whole batch ahead of time and store them in an airtight container. They stay soft for a few days, especially if you add a slice of bread to the container (weird trick, but it works).
This makes them perfect for those moments when you want dessert but have zero energy to start from scratch. One of the many reasons I keep these in my personal list of quick and easy recipes.
7) Storing Leftover Chocolate Pecan Coconut Cookies
Store baked cookies in a sealed container at room temp. They’ll stay good for about 5 days. Want them to taste like they just came out of the oven? Pop one in the microwave for 10 seconds.
If you’re stacking cookies in the same container, separate layers with parchment or wax paper. Keeps them from sticking together or getting too soft.
These are great for make-ahead sweet treats, especially if you’re planning snacks for a party or school lunch box. Total cookies easy recipes win.
8) Try these Cookies next!
Chocolate Pecan Coconut Cookies – Sweet Easy Recipes for Dessert Lovers
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
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup chopped pecans
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry mixture into the wet mixture.
- Fold in the shredded coconut, chopped pecans, and chocolate chips until evenly combined.
- Scoop tablespoon-sized portions onto your baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden and the centers are set.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long).
9) Chocolate Pecan Coconut Cookies
10) Nutrition
Serving Size: 1 cookie | Calories: 170 | Sugar: 12 g | Sodium: 85 mg | Fat: 10 g | Saturated Fat: 6 g | Carbohydrates: 19 g | Fiber: 1 g | Protein: 2 g | Cholesterol: 20 mg
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