Hello again, One Little Project readers! It’s Alicia from The Baker Upstairs, and I am so excited to share another amazing dessert recipe with you today. These coconut pecan chocolate chip cookies are the best of the best! They taste fantastic, have the perfect texture, and are so easy and quick to make. They’re everything you could want in a cookie!
I don’t know about you, but I definitely think that baking is the best way to warm up the house when it’s cold outside. Every year, I put off turning on the heater for as long as possible (mostly because I want to pretend that it’s still warm outside), and baking some cookies is the perfect way to stay toasty! My kids love coming home from school to a cozy house that smells delicious, and enjoying a freshly baked cookie and a glass of cold milk for their after school snack.
We’ve had a cold snap lately, and I’ve been baking batches of fresh bread and cookies right and left. I love my good old tried-and-true chocolate chip cookie recipe, but it’s always fun to come up with a new version of it to try. These coconut pecan chocolate chip cookies are some of the best cookies I’ve ever made! I was trying to think of the perfect cookie to make this week, and I stumbled across half a bag of leftover coconut and some chopped pecans in the cupboard. I wasn’t sure if I would like them together, especially since I generally try to avoid nuts in my cookies, but the flavor combination was totally fantastic. They got rave reviews from every member of my family, and I’m definitely adding this one to our favorites list!
Coconut Pecan Chocolate Chip Cookies
The full recipe is at the bottom of this post, but here’s what you’ll need:
- brown sugar
- baking soda
- chocolate chips
The cookie dough comes together quickly and easily. You can mix it by hand with a wooden spoon, or using a stand mixer. It’s some of the best tasting cookie dough I’ve ever tried. Yum!
I shared my ingenious cookie-shaping method with my red velvet chocolate chip cookies, and the same method works well for these cookies. Stacking the dough balls on top of each other helps the cookies hold their shape better, and stay thick as they bake. I like to sprinkle a little extra coconut on top before I bake the cookies, but that’s totally optional.
They come out of the oven chewy and crisp, melty and gooey, and so delicious. The coconut on top gets a little toasted and adds even more flavor.
I bake a lot of cookies, and I make a lot of variations on my chocolate chip cookies, but I really think these are some of the best cookies I’ve ever made! The coconut does something wonderful to the texture of the cookies and adds so much flavor. My husband and I could not stop snacking on them!
Just look at that rich goodness in the middle of the cookie! I like to underbake my cookies just slightly, so they’re extra soft and gooey in the middle. The melty chocolate chips just make them even more rich and decadent.
This recipe makes 2 dozen giant cookies, or 3-4 dozen normal sized cookies. I like my cookies giant, of course, but I’m all about offering options for people who are more reasonable than I am. 🙂 The cookie dough also freezes beautifully, so you can scoop it into balls and keep it in the freezer for when you need a quick and easy treat!
- 12 tablespoons (3/4 cup) butter, melted
- ½ cup brown sugar
- 1 cup sugar
- 1 egg plus one egg yolk
- 2 teaspoons vanilla
- 2¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup shredded coconut
- ¼ cup chopped pecans
- Preheat the oven to 350F. Line two baking sheets with parchment or silicone liners.
- In a large bowl or the bowl of a stand mixer, beat together the butter, brown sugar, and sugar until well combined. Add the egg, egg yolk, and vanilla, and mix until combined.
- Add the flour, baking soda, and salt, and mix until just combined. Fold in the chocolate chips, coconut, and pecans. Scoop the dough into one inch balls, then divide the balls in half and stack the two halves on top of each other like a snowman. Sprinkle with additional coconut if desired.
- Bake 12-14 minutes, or until the cookies are just slightly browned on top and around the edges. Let cool five minutes before removing to a cooling rack.
These coconut pecan chocolate chip cookies are an amazing combination of flavors and textures, and so addictingly delicious!