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
Scale
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.
