Chocolate Pecan Coconut Cookies

These Chocolate Pecan Coconut Cookies are soft, chewy, and packed with flavor. You get rich chocolate, crunchy pecans, and sweet coconut all in one bite. It’s like a little bite of everything I love.

I made them once for a cookie exchange, and they were the first to go. The texture is amazing—crispy on the edges, soft in the middle, with just the right amount of chew. And the flavor combo? Total winner.

Perfect for the holidays or just a cozy baking day at home. I’ll show you exactly how I make them. They’re easy, loaded with goodies, and always a hit.

Why You’ll Love This Recipe

• Warm, Familiar Flavors: The combination of chocolate, pecans, and coconut is timeless. The cookie isn’t overly rich, but offers just enough sweetness to be satisfying with a cup of tea or a glass of milk.
• Soft-Centered with a Crisp Edge: The brown sugar helps lock in moisture, while the oats give subtle chew. Toasted pecans add depth and a satisfying crunch in every bite.
• Easy, No-Fuss Method: You don’t need a stand mixer or any specialty tools—just a few bowls, a whisk, and a spoon. The dough comes together quickly and can be baked right away or chilled for better structure.
• Freezer-Friendly Dough: Make the dough ahead and portion it into balls. Freeze raw and bake fresh later—perfect for busy weekdays or prepping for events.
• A Cookie for Everyone: These cookies have that homemade, bakery-style feel and are widely appealing without being overly sweet or fussy.

What You Need to Know Before You Start

Prep & Bake Timeline

• Prep Time: 15 minutes
• Chill Time (Optional): 30 minutes (helps prevent spreading and deepens flavor)
• Bake Time: 12–14 minutes per batch
• Cooling Time: 10–15 minutes on the rack
• Total Time: About 1 hour from start to finish (longer if chilling or baking multiple trays)

Yield

This recipe makes about 24 standard-size cookies. If you use a 1.5 tablespoon cookie scoop, expect 2 dozen. Want larger bakery-style cookies? Use a 3 tablespoon scoop and increase baking time slightly.

Difficulty Level

This is a beginner-friendly recipe. You’ll only need basic mixing and baking skills. No complicated steps, and no electric mixer is required—although using one will save time.

Flavor Profile

• Sweetness Level: Mild to moderate
• Texture: Soft in the center, slightly crisp on the edges, chewy from oats and coconut
• Aroma: Nutty and chocolatey with a hint of vanilla and toasty coconut

Required Kitchen Tools

Before you start, gather these tools:

• 2 Mixing Bowls: One large for wet ingredients and one medium for dry.
• Whisk or Hand Mixer: A whisk works fine, but a hand mixer makes creaming butter and sugar easier.
• Spatula or Wooden Spoon: For folding in add-ins without overmixing.
• Measuring Cups and Spoons: For accuracy and consistency.
• Cookie Scoop (optional): Helps portion evenly-sized cookies.
• Baking Sheets (2): Use heavy-duty sheets for even browning.
• Parchment Paper or Silicone Baking Mats: Prevent sticking and help cookies bake evenly.
• Cooling Rack: Allows air to circulate underneath for proper cooling.

Ingredients for Chocolate Pecan Coconut Cookies

These cookies use pantry staples, with an emphasis on balance. Nothing artificial—just real ingredients that bake into something special.

Butter:
Use unsalted butter for better control of salt levels. It should be softened to room temperature so it creams easily with the sugars, which helps trap air and gives you a soft, tender cookie.

Granulated Sugar & Brown Sugar:
A mix of both sugars gives these cookies their chewy texture and slight crispness around the edges. The brown sugar also adds a mild caramel flavor that complements the pecans.

Eggs:
Eggs bind the dough and provide moisture. Room temperature eggs incorporate better into the batter.

Vanilla Extract:
Use pure vanilla extract—not imitation—for a warm, full flavor.

All-Purpose Flour:
Measured using the spoon-and-level method. Too much flour can make the cookies dry or cakey.

Baking Soda:
A leavening agent that gives the cookies just a bit of lift and chewiness.

Salt:
Essential for balance. A small amount enhances the sweet, nutty flavors without making the cookie taste salty.

Old-Fashioned Oats:
Oats give these cookies a homey chew and create a nice textural contrast to the chocolate and coconut.

Semi-Sweet Chocolate Chips:
Use a good-quality brand for better melting and flavor. You can also use chopped chocolate for a more rustic look.

Pecans (Chopped):
Toasted pecans have a deeper, nuttier flavor. Toast them lightly in a dry skillet or in the oven at 350°F for 6–8 minutes, then cool before adding.

Sweetened Flaked Coconut:
Adds moisture, chewiness, and a touch of natural sweetness. Unsweetened shredded coconut can be used, but it changes the flavor and texture slightly.

Optional Ingredients:

• Cinnamon: A pinch adds subtle warmth.
• Extra chocolate chips: Press a few on top of each cookie before baking for visual appeal.
• Sea salt flakes: Sprinkle a few on top before baking if you like a salty-sweet finish.

Variations for Chocolate Pecan Coconut Cookies

This cookie base is highly adaptable. Try any of the following ideas depending on what’s in your pantry or the flavor profile you prefer:

• Add White Chocolate Chips: Swap out half the semi-sweet chips for white chocolate to create a more complex sweetness.
• Use Walnuts Instead of Pecans: Walnuts give a softer, slightly bitter crunch that pairs nicely with coconut.
• Make It Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend. Be sure the oats are certified gluten-free.
• Add a Touch of Spice: A pinch of cinnamon or nutmeg adds warmth without overpowering.
• Try Toasted Coconut: For a richer, nuttier flavor, toast the coconut flakes in a dry skillet until golden, then cool before adding.
• Make It Dairy-Free: Use plant-based butter and dairy-free chocolate chips. Check coconut flakes for hidden dairy if using prepackaged.
• Double the Chocolate: Stir in a spoonful of cocoa powder to the dry ingredients and/or use dark chocolate chunks for more intensity.
• Add Dried Fruit: Mix in 1/4 cup of dried cranberries or chopped dates for a hint of chew and tartness.

How to Make Chocolate Pecan Coconut Cookies

Step-by-Step Instructions

1. Prep the Ingredients

• Bring your butter and eggs to room temperature (about 20–30 minutes on the counter).
• If using, toast pecans and coconut:
  Place them on a baking sheet in a single layer. Bake at 350°F for 6–8 minutes or until fragrant. Let cool before chopping or adding to dough.
• Line your baking sheets with parchment paper or silicone mats to prevent sticking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• All-purpose flour
• Baking soda
• Salt
• Optional: cinnamon or nutmeg

Set this aside—you’ll add it to the wet ingredients in a moment.

3. Cream the Butter and Sugars

In a large mixing bowl:

• Add softened unsalted butter, granulated sugar, and brown sugar.
• Beat until light and fluffy, about 2–3 minutes with a hand mixer or by hand with a wooden spoon and patience.
  This creaming step traps air and helps the cookies rise and stay tender.

4. Add Eggs and Vanilla

• Crack in the egg and pour in the vanilla extract.
• Mix until fully incorporated.
  The dough may look a bit separated at this stage—that’s okay. It will come together once the flour is added.

5. Combine the Dry and Wet Ingredients

• Gradually add the dry flour mixture to the wet bowl.
  Mix on low speed or stir gently with a spatula just until no dry streaks remain.

Do not overmix—the goal is to stop mixing as soon as the dough comes together smoothly.

6. Fold in the Add-Ins

Using a spatula or wooden spoon, fold in:

• Old-fashioned oats
• Chocolate chips
• Chopped, toasted pecans
• Flaked coconut

Mix gently until everything is evenly distributed throughout the dough.

7. Chill the Dough (Optional but Recommended)

Cover the dough and refrigerate for 30 minutes to 1 hour.
This helps the flavors meld and the dough firm up, which keeps cookies from spreading too much in the oven.

Tip: You can chill the entire bowl or scoop dough balls onto a tray, then chill them that way for faster bake-off later.

8. Preheat Oven and Portion the Dough

• Preheat your oven to 350°F (177°C).
• Scoop dough into 1.5 to 2 tablespoon portions using a cookie scoop or spoon.
• Place dough balls at least 2 inches apart on lined baking sheets to allow for spreading.
• Optionally, press a few chocolate chips or pecan pieces into the top of each dough ball for a nicer appearance after baking.

9. Bake

Bake for 12–14 minutes, or until the edges are lightly golden and centers still look slightly soft.
They will continue cooking on the hot pan after removal.

10. Cool

Let the cookies rest on the baking sheet for 5–7 minutes, then transfer them to a wire rack to cool completely.
This ensures the centers finish setting while maintaining a soft texture.

Serving and Presentation Ideas

Simple Is Best:
These cookies shine on their own, but if you want to elevate presentation:

• Dust lightly with powdered sugar before serving.
• Serve slightly warm with a scoop of vanilla or coconut ice cream.
• For cookie platters, pair them with simpler sugar or shortbread cookies for balance.

For Gifting:
Stack 4–6 cookies, wrap in parchment, and tie with twine. These cookies hold up well in gift boxes or cookie tins.

How to Store Chocolate Pecan Coconut Cookies

At Room Temperature:

• Store in an airtight container for up to 5 days.
• Add a slice of bread to the container to help retain moisture.

In the Freezer (Baked):

• Cool cookies completely. Freeze in a single layer on a baking sheet, then transfer to a freezer-safe container or bag.
• Freeze for up to 3 months. Thaw at room temperature or warm in the oven at 300°F for 5–8 minutes.

In the Freezer (Unbaked Dough):

• Scoop dough into portions and freeze on a tray. Once firm, transfer to a sealed freezer bag.
• Bake from frozen at 350°F, adding 1–2 minutes to bake time.

Tips and Tricks for Success

• Use Room Temperature Ingredients: They combine more easily and create a consistent dough texture.
• Toast the Pecans: It’s a small step that makes a big difference in flavor.
• Don’t Overmix: Once the flour is added, mix only until combined to avoid tough cookies.
• Chill the Dough: Optional, but helps maintain thickness and deeper flavor.
• Use a Cookie Scoop: Ensures uniform size and even baking.

Nutrition

Nutrient	Per Cookie (1 of 24)
Calories	~175 kcal
Total Fat	10g
Saturated Fat	5g
Carbohydrates	20g
Sugar	11g
Fiber	1g
Protein	2g
Sodium	80mg

Note: Values are approximate and may vary depending on brand of ingredients used.

Chocolate Pecan Coconut Cookies FAQs

Can I skip the oats or coconut?
Yes, but the texture will change. Oats provide chew, and coconut adds moisture. If omitting, reduce flour slightly to keep the dough soft.

Can I use dark chocolate?
Absolutely. Dark chocolate chunks or chips work beautifully if you prefer a less sweet bite.

Do I need to toast the pecans?
Not required, but toasting brings out their full nutty flavor. If you have time, it’s worth it.

Can I make this recipe vegan?
Yes. Use vegan butter, a flax egg (1 tbsp flaxseed + 3 tbsp water), and dairy-free chocolate chips.

Conclusion

These Chocolate Pecan Coconut Cookies are everything you want in a homemade dessert: chewy, buttery, and full of flavor. Whether you’re baking for a family gathering, adding to a cookie tray, or just treating yourself midweek, they deliver warm, homemade satisfaction in every bite. Best of all, they store well and freeze beautifully—so you can enjoy them anytime.