Pecan, Coconut and Chocolate Chips Cookies

20 Cookies
47 min

Here's a hearty cookie rich with textures to bake between your usual dose of chocolate chip cookies.

The chewy cookie base benefits from the crunch of the pecans, the fragrant coconut (either dessicated or thin strips) and of course the indulgent chocolate (whichever shade you prefer, go for it).

I like this combination, but in truth the pecans can be swapped out with walnuts or macadamia nuts, and you could even add rolled oats if you aren't fond of coconut.


These cookies can be stored for 20 days in an airtight container in the fridge, or for 5 days at room temperature, also in an airtight container.


For more recipe ideas please visit my IG: olivia_homecook

Pecan, Coconut and Chocolate Chips Cookies

Recipe details

  • 20  Cookies
  • Prep time: 35 Minutes Cook time: 12 Minutes Total time: 47 min
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Ingredients

For Cookie Dough

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1/4 teaspoon baking soda
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 10 tbsp unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 cup chocolate chips
  • ½ cup sweetened shredded coconut
  • ½ cup chopped pecan nuts

Instructions

Cookies

Preheat the oven at 375°F or 190°C.
In a baking tray, bake the shredded coconut and chopped pecan nuts for about 5-7 minutes until it slightly crunchy.
Prepare the baking trays lined with baking sheet for the cookies.
In a medium bowl, whisk together the flour, baking powder, salt and baking soda, set aside.
In a mixing bowl fitted with the paddle attachment, cream the butter and sugars at high speed until fluffy, add the eggs and vanilla then mix it for another 2 minutes until light and fluffy. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Fold in chocolate, coconut and pecan nuts with a spatula.
Chill dough 15 minutes. Spoon about 20 heaping tablespoonfuls of dough onto each prepared sheet, spacing 1" apart. Bake in the oven for about 10 - 12 minutes until the edges are slightly browned.
Take out from the oven and let the cookies rest for 5 minutes on the baking sheet before transferring them to a cooling rack.

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