If you’re hunting for a cookie that’s packed with flavor, a touch of nostalgia, and a bit more personality than your standard chocolate chip, these Blueberry Coconut Pecan Cookies are it! Imagine golden, chewy bites bursting with sweet pockets of dried blueberries, rich nutty pecans, and shreds of coconut that make every mouthful memorable. This is one of those recipes I come back to again and again—not just because it’s delicious, but because it’s the perfect treat to make for friends, to keep on hand for sharing, or just to jazz up your afternoon coffee break. Give these a try and let your cookie jar thank you!

Blueberry Coconut Pecan Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Blueberry Coconut Pecan Cookies is all about the play of textures and flavors, and it all starts with some simple, essential ingredients. Every component here pulls its weight, guaranteeing a cookie that’s delightfully chewy, a little crunchy, and loaded with personality!

Unsalted butter: Softened butter gives these cookies their irresistible tender crumb while keeping everything rich and flavorful.
Light brown sugar: Provides a caramel-like depth and helps keep the centers ultra chewy.
Granulated sugar: Adds sweetness and a bit of structure.
Large egg: Binds the dough and yields a tender, melt-in-your-mouth texture.
Vanilla extract: Rounds out the sweetness and brings a warm aroma to every bite.
All-purpose flour: The sturdy base that holds all these mix-ins together.
Baking soda: Lends just the right amount of lift, so your cookies aren’t too dense.
Salt: Vital for balancing sweetness and boosting flavors.
Old-fashioned oats: Add hearty texture and a wholesome, homey feel to every cookie.
Shredded sweetened coconut: Brings subtle tropical notes and lovely chewiness to the batch.
Chopped pecans: Offer a buttery crunch—toast them for a deeper, richer flavor if you’d like!
Dried blueberries: Bursting with tang and sweetness, these are the star that sets these cookies apart.

How to Make Blueberry Coconut Pecan Cookies

Step 1: Prep the Oven and Baking Sheet

Begin by preheating your oven to 350°F (175°C). Grab your trusty baking sheet and line it with parchment paper—this step keeps the cookies from sticking and ensures the bottoms get that beautifully light golden color.

Step 2: Cream the Butter and Sugars

In a large bowl, combine the softened unsalted butter with both the light brown sugar and granulated sugar. Use a hand mixer (or a good old-fashioned wooden spoon and some elbow grease) to mix until the sugars and butter have turned pale and fluffy. This is what creates that yummy chewiness in Blueberry Coconut Pecan Cookies!

Step 3: Add the Egg and Vanilla

Crack in your egg and add the vanilla extract. Mix until everything is silky and combined, scraping the bowl as needed. The egg not only adds richness but also helps blend the flavors together.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Giving these ingredients a quick mix separately ensures there’ll be no baking soda surprises, and your cookies will bake up evenly every time.

Step 5: Combine Wet and Dry Mixtures

Gradually add your dry ingredients to the wet mixture, stirring slowly and stopping as soon as the flour has just disappeared. The idea here is not to overmix—otherwise, you’ll end up with tough cookies instead of those tender Blueberry Coconut Pecan Cookies we’re after!

Step 6: Add Oats, Coconut, Pecans, and Blueberries

Fold in the old-fashioned oats, sweetened coconut, chopped pecans, and dried blueberries. This is where the real fun begins, as every stir distributes little treasures throughout the dough.

Step 7: Scoop and Bake

Using a tablespoon or a small cookie scoop, drop dollops of dough onto your prepared baking sheet, making sure to leave about 2 inches between each cookie. Bake them for 10 to 12 minutes—just until the edges are golden and the centers are set (but still a tad soft).

Step 8: Cool and Enjoy

Let your cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Now, the hardest part: waiting to dig in! But I promise, the finishing texture is worth the wait.

How to Serve Blueberry Coconut Pecan Cookies

Garnishes

For an extra-special finish, sprinkle a tiny bit of flaky sea salt on the freshly baked cookies, or press a few extra dried blueberries on top while they’re still warm. It’s those little touches that make these Blueberry Coconut Pecan Cookies look as amazing as they taste!

Side Dishes

These cookies shine right alongside a cup of strong coffee, a cold glass of milk, or a cozy mug of tea. They also make a great addition to a brunch spread with fresh fruit, or tucked into a simple dessert platter with other homemade treats.

Creative Ways to Present

Arrange your Blueberry Coconut Pecan Cookies in a gift tin lined with parchment for an irresistible homemade present. Or, stack them up and tie with kitchen twine for a rustic bakery look. For parties, serve them on a cake stand with fresh berries and a sprinkle of shredded coconut for a beautiful, eye-catching display.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, place your Blueberry Coconut Pecan Cookies in an airtight container at room temperature. They’ll stay perfectly chewy and delicious for up to 5 days—if they last that long!

Freezing

If you’re planning ahead, the baked cookies freeze wonderfully. Just layer them in a freezer-safe bag with parchment between the layers, and they’ll keep fresh for up to two months. Thaw at room temperature whenever the craving strikes.

Reheating

To bring back that fresh-from-the-oven smell and texture, pop a cookie (or several) into the microwave for about 10 seconds. Or, warm them on a baking sheet in a low oven for a few minutes to restore their soft texture and crunchy edges.

FAQs

Can I use fresh blueberries instead of dried?

Fresh blueberries contain much more moisture, so they can make the dough too wet and the cookies mushy. For the best results, stick with dried blueberries, which pack a concentrated flavor and signature chewy texture.

Can I make Blueberry Coconut Pecan Cookies gluten-free?

Absolutely! Substitute your favorite cup-for-cup gluten-free baking blend for the regular flour. Just be sure to check that your oats are certified gluten-free as well.

What’s the best way to toast pecans?

Spread the chopped pecans in a single layer on a baking sheet and bake at 350°F for about 5 minutes, or until they’re fragrant and just turning golden. Keep an eye on them—nuts can go from perfect to burned very quickly!

Can I use quick oats if I don’t have old-fashioned oats?

Quick oats will work in a pinch, but the cookies will have a softer, less textured bite. Old-fashioned oats really add that wonderful, chewy contrast that makes these Blueberry Coconut Pecan Cookies extra special.

Do these cookies ship well for gifting?

Yes! Blueberry Coconut Pecan Cookies are sturdy enough to travel beautifully. Pack them snugly in a tin or box, layer with parchment, and they’ll arrive tasting fresh and looking fabulous.

Final Thoughts

If you love cookies that deliver a little surprise in every bite, you simply have to try Blueberry Coconut Pecan Cookies. They’re easy to make, packed with flavor, and guaranteed to charm your friends and family. Don’t be surprised if they disappear quickly—these irresistible cookies have a habit of vanishing!