These chocolate pecan coconut cookies are delightful! The rich coconut flavor is a great balance with the bitterness of the chocolate chips. And the crunchiness from the pecan gives the added texture to the cookies.
Ingredients
- ½ cup butter (1 stick)
- ½ cup packed light brown sugar
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup flour
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt (if using unsalted butter)
- ¾ cup unsweetened coconut flakes
- ½ cup toasted chopped pecans (optional and also can substitute with almond flakes)
- ½ cup bittersweet chocolate chips
Steps to make Chocolate Pecan Coconut Cookies:
- Toast pecans on a cookie sheet in a 375 F oven for several minutes until fragrant and starting to turn darker. Cool nuts before adding to the dough. Preheat oven at 350 F.
- Cream butter and two sugars. Mix in egg and vanilla.
- Add all other dry ingredients until well-combined. Stir in coconut and chopped pecans (and chocolate chips).
- Roll out dough into long logs and chill for several hours until cold and firm. (look at the photo below)
- Slice the dough into cookie size and place on parchment paper-covered cookie sheets.
- Bake in the middle of the oven for 12-15 minutes, rotating once during baking.
- They are done when the center of the cookies are looking like they’re not wet anymore--don’t over-bake!
- Cool cookies a few minutes before transferring to a rack or plate to finish cooling. This recipe yields approximately 15-18 cookies.
Freeze the cookie dough and bake when needed 
Cookies all wrapped up and ready to go!
