These Chocolate Pecan Coconut Cookies are the kind of homemade treat that instantly transports you to your happiest place—think gooey chocolate pockets, buttery pecans, and sweet coconut all tangled up in one glorious bite. This recipe is close to my heart because it brings together childhood nostalgia with a grown-up twist. Whether you’re craving something to pair with your afternoon coffee or looking to impress at your next potluck, these cookies deliver comfort, indulgence, and a little bit of tropical sunshine, all rolled into one batch.

Chocolate Pecan Coconut Cookies Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a fancy pantry to whip up these unforgettable cookies—just a handful of tried-and-true ingredients. Each element plays a key role in making every bite of Chocolate Pecan Coconut Cookies uniquely delicious, from the caramel notes of brown sugar to the irresistible crunch of toasted pecans.

Unsalted butter: Softened butter is the backbone, guaranteeing tender, flavorful cookies every time.
Light brown sugar: Brings an irresistible caramel depth and keeps the cookies chewy.
Granulated sugar: Adds that classic cookie sweetness and balances the chewy texture.
Large eggs: The essential binder for structure and just the right richness.
Vanilla extract: Enhances all the flavors with that unmistakable warm, sweet aroma.
All-purpose flour: Provides the perfect base, ensuring the cookies hold their shape.
Baking soda: Gives lift and a lovely, tender crumb.
Baking powder: Adds just enough lightness so your cookies don’t end up dense.
Salt: A pinch brings out all the chocolate and nutty flavors—don’t skip it!
Semisweet chocolate chips: Melty pockets of chocolate make every bite extra special.
Sweetened shredded coconut: Adds sweetness, texture, and a dash of tropical flair.
Chopped pecans: The buttery crunch you’ll crave in every bite (try toasting for more depth!).

How to Make Chocolate Pecan Coconut Cookies

Step 1: Preheat and Prepare

Start by setting your oven to 350°F (175°C) so it’s perfectly hot when you’re ready to bake. Line your baking sheets with parchment paper; this keeps your cookies from sticking and makes cleanup quick and easy.

Step 2: Cream Butter and Sugars

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. This is where your cookies get their tender, chewy texture and that rich butterscotch flavor. Mix until the blend looks light and fluffy—don’t rush this step, as it really sets the stage for perfect cookies.

Step 3: Add Eggs and Vanilla

Beat in the eggs, one at a time, letting each one fully incorporate before adding the next. Stir in the vanilla extract. Both the eggs and vanilla help bring all the ingredients together and give your Chocolate Pecan Coconut Cookies a satisfying richness and aroma.

Step 4: Mix Dry Ingredients Separately

In a medium bowl, whisk the flour, baking soda, baking powder, and salt together. This ensures the leaveners and salt are well distributed—so every cookie bakes up just right, with a golden edge and soft center.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry mix to the creamed butter mixture, stirring until just combined. Avoid over-mixing, which can toughen your cookies. The dough should be thick and slightly sticky—just begging for its mix-ins!

Step 6: Fold In Chocolate, Coconut, and Pecans

Now comes the fun: fold in chocolate chips, shredded coconut, and chopped pecans. You’ll see the dough instantly transform into the signature batter that makes Chocolate Pecan Coconut Cookies such a crowd-pleaser—every scoop is packed with sweet, nutty goodness.

Step 7: Scoop and Space

Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. This little bit of distance gives each cookie room to spread into chewy, golden-edged perfection.

Step 8: Bake

Pop those cookie sheets into the oven and bake for 10–12 minutes. Watch for gently golden edges and centers that just set—slightly underbaking means your Chocolate Pecan Coconut Cookies will be irresistibly chewy.

Step 9: Cool and Enjoy

Let your cookies rest on the baking sheet for five minutes to finish setting, then transfer them to a wire rack. That touch of patience means every cookie holds together for a perfect bite—if you can resist snacking on a warm one straight out of the oven!

How to Serve Chocolate Pecan Coconut Cookies

Garnishes

For a finishing touch, you can sprinkle a bit of flaky sea salt on the cookies right after baking to bring out the rich flavors of chocolate and pecan. A dusting of extra coconut or even a drizzle of melted chocolate will wow anyone who sees (and tastes) your Chocolate Pecan Coconut Cookies.

Side Dishes

A cold glass of milk is classic, but these cookies also pair beautifully with a cup of dark roast coffee or robust black tea. If you’re serving a crowd, arrange them alongside fresh fruit or a scoop of vanilla ice cream for a complete dessert spread.

Creative Ways to Present

Stack your Chocolate Pecan Coconut Cookies in a tall glass jar tied with a ribbon—it doubles as a charming edible gift. Layer them in a rustic basket lined with a colorful cloth for a picnic, or serve them on a fancy dessert tray at your next gathering for a touch of everyday elegance.

Make Ahead and Storage

Storing Leftovers

To keep your cookies fresh, tuck them into an airtight container once completely cooled. They’ll stay chewy and delicious at room temperature for up to four days. If you have a big batch, slipping a slice of bread into the container can help maintain extra softness.

Freezing

These cookies freeze like a dream. Arrange cooled cookies in a single layer in a freezer-safe bag, pressing out as much air as possible. Pop them in the freezer for up to three months, and you’ll always have Chocolate Pecan Coconut Cookies ready for sudden cravings.

Reheating

Nothing beats a just-baked cookie! To bring back that fresh-from-the-oven magic, warm your cookies in a 300°F oven for 3 to 5 minutes or zap them for a few seconds in the microwave—watch the chocolate chips melt all over again.

FAQs

Can I use dark chocolate chips instead of semisweet?

Absolutely! Dark chocolate adds a more intense cocoa flavor and pairs beautifully with the pecans and coconut. Feel free to mix and match depending on your personal taste—Chocolate Pecan Coconut Cookies are wonderfully versatile.

Can these be made gluten-free?

You can swap in your favorite gluten-free all-purpose flour blend. Make sure it’s a cup-for-cup substitute, and double-check the other ingredient labels if you’re baking for anyone with gluten sensitivities.

Can I toast the pecans and coconut before adding?

Toasting really amps up the nutty, toasty flavor of both ingredients and adds an irresistible depth. Spread the coconut and pecans on a baking sheet and toast them in a 350°F oven for 5–7 minutes, just until fragrant and golden.

What’s the best way to get perfectly chewy cookies?

Slightly underbake the cookies and let them finish setting on the baking sheet. This ensures a chewy center and golden edges every time, which is exactly what you want from a batch of Chocolate Pecan Coconut Cookies.

Can I make the dough ahead of time?

Definitely! You can store the dough, covered, in the fridge for up to 48 hours. Alternatively, scoop individual portions of dough onto a tray and freeze, then transfer to a bag—bake straight from the freezer with just an extra minute or two added to the bake time.

Final Thoughts

If you’re hunting for a cookie that promises gooey chocolate, irresistible texture, and a burst of nutty-coconut flavor, these Chocolate Pecan Coconut Cookies are your new go-to. They’re simple, satisfying, and guaranteed to bring joy to any table. Bake a batch soon—I can’t wait for you to fall in love with every bite!