If you are craving a cookie that hits all the best notes—rich chocolate, crunchy pecans, and a tropical touch of coconut—then you are going to fall head over heels for this Chocolate Pecan Coconut Cookies Recipe. These cookies are a perfect blend of chewy, crunchy, and melty textures with a sweet, nutty flavor that feels both comforting and a little indulgent. Whether you’re baking for a quick treat or impressing friends at a gathering, these cookies are sure to become your new kitchen favorite.
Ingredients You’ll Need
Gathering simple, quality ingredients is what makes this recipe shine. Each element plays a crucial role in delivering the perfect bite—from the moist sweetness of the condensed milk to the delightful crunch of pecans and the luscious chocolate chips that melt into every bite.
- 14 oz. bag sweetened coconut flakes: Adds chewy texture and a sweet, tropical flavor that’s essential to this cookie’s character.
- 14 oz. can sweetened condensed milk: Acts as the binding agent with rich sweetness and moisture to keep the cookies chewy.
- 2 cups semi-sweet chocolate chips: Provides bursts of melty, slightly bittersweet chocolate that balance the sweetness perfectly.
- 1/3 cup chopped pecans: Brings a toasty crunch and nutty flavor that adds depth and contrast.
How to Make Chocolate Pecan Coconut Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). This ensures a hot oven ready for baking as soon as your dough is shaped. Line a large baking sheet with parchment paper to keep your cookies from sticking and to make cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the sweetened coconut flakes, semi-sweet chocolate chips, and chopped pecans. Stir these together until evenly distributed, so every bite has a perfect balance of ingredients.
Step 3: Add Sweetened Condensed Milk
Pour the sweetened condensed milk into the bowl with your dry ingredients. Mix thoroughly until every bit is coated. This sticky, sweet liquid is what holds your cookie dough together, creating that irresistible chewy texture.
Step 4: Shape the Cookies
Use an ice cream scooper or spoon to scoop out the dough, then gently pat the tops down into discs. To prevent the dough from sticking to your fingers, keep a small bowl of water handy to dampen your hands as needed. This little trick keeps the process smoother and cleaner.
Step 5: Chill the Dough
For cookies that hold their shape beautifully and don’t spread too thin, refrigerate the dough for 30 minutes to 1 hour. This step is crucial for that classic cookie appearance and texture.
Step 6: Bake to Perfection
Bake the cookies in your preheated oven for 10-12 minutes. You’ll know they’re ready when the edges of the coconut start to turn a beautiful golden brown, signaling that perfect balance of chewy and crisp.
Step 7: Cool Before Enjoying
Let your cookies rest on the baking sheet for a few minutes after baking. This time lets them firm up so they won’t fall apart when you transfer them to a wire rack to cool completely. This final step ensures every cookie has the best texture when you bite in.
How to Serve Chocolate Pecan Coconut Cookies Recipe
Garnishes
Sprinkle a few extra chopped pecans or toss some shredded coconut flakes on top just before serving for an extra pop of crunch and a pretty presentation. A light dusting of powdered sugar can also add a delicate, festive touch.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a hot cup of coffee or tea. For an indulgent dessert plate, serve alongside a scoop of vanilla ice cream or a drizzle of caramel sauce to elevate the experience.
Creative Ways to Present
Transform these into a showstopper by sandwiching two cookies with a layer of whipped cream or softened cream cheese frosting. You can also dip half of each cookie in melted chocolate and sprinkle chopped pecans on the wet chocolate for a decorative and delicious twist.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They will stay soft and chewy for up to a week, making them perfect for keeping on hand as an anytime snack.
Freezing
If you want to make these cookies ahead of time, they freeze beautifully. Place cooled cookies in a freezer-safe container or bag, separating layers with parchment paper. When you’re ready, just thaw at room temperature for a few hours.
Reheating
To revive that fresh-baked warmth, pop your cookies in the microwave for about 10-15 seconds or warm them briefly in a low oven. This will soften the chocolate and bring back the chewy magic.
FAQs
Can I substitute the pecans for another nut?
Absolutely! Walnuts, almonds, or even macadamia nuts would work well. Just keep the quantity the same and chop them to a similar size for an even texture.
Are these cookies gluten-free?
Yes, this Chocolate Pecan Coconut Cookies Recipe contains no flour, so it’s naturally gluten-free as long as your ingredients are certified gluten-free.
How do I prevent the cookies from spreading too much?
Refrigerating the dough for at least 30 minutes before baking is the key to preventing excess spreading, giving you thick, chewy cookies every time.
Can I use unsweetened coconut flakes?
You can, but the cookies will be less sweet and have a slightly different texture. If you use unsweetened flakes, you might want to add a bit more sweetened condensed milk or a touch of sugar to balance flavors.
What is the best way to mix the ingredients?
Mix the dry ingredients first to evenly distribute the nuts and chocolate chips, then add the condensed milk. Stir gently but thoroughly to coat everything without crushing the chips or nuts.
Final Thoughts
This Chocolate Pecan Coconut Cookies Recipe is a joyful celebration of simple ingredients coming together to create something truly delicious. Once you try it, you’ll find these cookies are not just easy to make but absolutely addictive in flavor and texture. So go ahead, whip up a batch, share them with friends, and watch these become a beloved staple in your cookie collection!
Print
Chocolate Pecan Coconut Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these chewy chocolate pecan coconut cookies that combine the tropical sweetness of coconut flakes with rich semi-sweet chocolate chips and crunchy pecans. Sweetened condensed milk binds the ingredients into irresistibly fudgy discs that bake to golden perfection, perfect for snacking or sharing at gatherings.
Ingredients
Ingredients
- 14 oz. bag sweetened coconut flakes
- 14 oz. can sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 1/3 cup chopped pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to ensure the cookies don’t stick during baking.
- Combine Dry Ingredients: In a large bowl, mix together the sweetened coconut flakes, semi-sweet chocolate chips, and chopped pecans evenly to distribute the ingredients throughout the mixture.
- Add the Condensed Milk: Pour the sweetened condensed milk into the bowl with the dry mixture and stir until everything is evenly coated, creating a sticky cookie dough.
- Scoop and Shape the Dough: Use an ice cream scooper or spoon to portion out the dough and shape it into discs. Pat down the tops slightly. To prevent sticking, keep your hands damp by rinsing them or dipping in water frequently.
- Chill the Dough: Refrigerate the shaped cookie dough for 30 minutes to 1 hour. This step helps the cookies hold their shape and prevents spreading while baking.
- Bake the Cookies: Place the chilled dough discs on the prepared baking sheet and bake for 10-12 minutes, or until the edges begin to turn a golden brown color.
- Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Refrigerating the dough before baking is essential to prevent the cookies from spreading and to maintain their chewy texture.
- Use parchment paper or silicone mats to make cleanup easier and prevent sticking.
- These cookies keep well in an airtight container at room temperature for up to 5 days.
- For a nut-free version, omit the pecans or substitute with seeds like sunflower or pumpkin seeds.
- If you prefer less sweetness, try using semi-sweet or dark chocolate chips with a higher cocoa content.
