Toasted coconut, pecan, and dark chocolate cookies

Also known as Clean Out the Pantry Cookies, because that’s exactly what I did. My pantry shelf where I keep such things as nuts, chocolate, coconut, dried fruit, sprinkles and the like had gotten to the point that it was completely filled with near empty bags curled up and stacked on top of one another. The time had come to do something about the mess.

toasted coconut, chocolate, pecans

How does one accumulate not just one, but three near empty bags of the same kind of chocolate chips? Sometimes I amaze myself, and not always in a good way.

scooping cookies

Cookies, from the oven

Not wanting to be wasteful, I decided the best thing to do in a situation like this is to make cookies. Well really, making cookies is almost the best thing to do in any situation, so I figured I couldn’t lose.

I took my current favorite chocolate chip cookie and tweaked it a bit to add some of the things in my pantry that I wanted to use up. Namely, shredded coconut, pecans, and bittersweet chocolate chips. Sounds like a delicious combination, right?


It really was. This is kind of like a grown up chocolate chip cookie. A little less sweet, and with the subtle flavors of toasted coconut and nutty pecans.

While I loved this combination, I realize that you may have something different in your pantry. If that’s the case, feel free to create your own cookie. Go ahead and clean out those half-empty bags of chocolate chips, nuts, and whatever else you keep in your pantry, and make yourself some cookies.


Toasted Coconut, Pecan, and Dark Chocolate Chip Cookies
Makes approximately 2 dozen cookies

1 cup unsalted butter
1/2 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup bittersweet chocolate chips
1 cup pecans, chopped

Preheat oven to 375 degrees. Spread the coconut on an ungreased sheet pan. Place in the oven and toast one to two minutes at a time, stirring to promote even toasting, until golden in color. Keep your eyes on the coconut, it can burn quickly. Remove from oven.

Line another sheet pan with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter, brown sugar, and sugar on medium high speed until light and creamy, about 3 to 5 minutes. Add the eggs one at a time, mixing after each. Add the vanilla.

In another bowl, mix together the flour, baking soda, and salt. Add to the wet ingredients and mix on low until combined. Add the shredded coconut, chocolate chips, and pecans.

Spoon by tablespoons onto the prepared sheet pan. Bake until golden, about 10-12 minutes. Cool on a wire rack.

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14 Responses to Toasted Coconut, Pecan, and Dark Chocolate Cookies

  1. kelley {mountain mama cooks} says:

    I have a soft spot for anything with coconut. I'd be happy to curl up with a cup of coffee and a plate of these for sure!

  2. Cooking Creation says:

    Oh, I'm dying! These look amazing!!

  3. Lori @ Girl Meets Oven says:

    Yum! I think I have all of these ingredients in my pantry now. I must go make these immediately.

  4. Priya says:

    Scrumptious and addictive cookies..

  5. Jen says:

    That does sound like a great combination. I try my hardest to use up opened bags of chips, but always end up with a couple of the same kind open as well.

  6. Rachelle says:

    Clean Out The Pantry Cookies are my favorite variety! There's always something nice about cookies with some "meat" to them!

  7. Erika Beth, the Messy Chef says:

    I love making these type of cookies. I call them "everything but the kitchen sink" due to cleaning out the cupboards. LOL These look like a winning combo!

  8. Becky at VintageMixer says:

    I bet these are extra chewy with the coconut, just the way I like them 🙂

  9. We Are Not Martha says:

    Ooh all my favorite things in one cookie! I have SO many bags of chocolate chips, it's out of control… But one can never be too prepared 🙂


  10. FabFrugalFood says:

    I make a "clean out the fridge soup" that would go well with your cookies!

    Cheers! Donna

  11. Dylan says:

    You really make it seem so easy with your presentation but I find this matter to be really
    something which I think I would never understand. It seems too complex and very broad for me.
    I am looking forward for your next post, I will try to get the hang of it!

  12. Kneesha says:

    Hello from a sunny south africa. This recipe was Delicious. The texture was perfect: soft and chewy with a slight crisp at the bottom. The dark chocolate balanced the sweet cookie dough and the flavors came together perfectly. Thanks for the recipe.

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