These cookies packed with toasted coconut, pecan, and dark chocolate have crisp edges, chewy centers and irresistible flavor.
These could also be called 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.
The best solution? A batch of cookies! I a standard chocolate chip cookie and added some of the things in my pantry that I wanted to use up— shredded coconut, pecans, and dark chocolate chunks. And it turned out to be such a delicious combination! Like a chocolate chip cookie for grownups.
How to make cookies with what’s in your pantry
There really are no rules when it comes to what you add to your chocolate chip cookies, so feel free to get creative! Aim for about 2-3 cups of mix-ins per batch of dough, depending on how bulky your mix-ins are.
- Milk, semi-sweet or dark chocolate. You can use chips or chopped chocolate.
- White chocolate
- Nuts, such as pecans, walnuts, pistachios, hazelnuts, macadamia nuts or almonds.
- Chopped candy bars
- Peanut butter chips
- Toffee bits
- Cereal, such as corn flakes or rice krispies
- Potato chips
- Old-fashioned rolled oats
- Chopped oreos
- Dried fruit, such as cranberries or cherries
- Freeze-dried fruit, such as strawberries or blueberries
baking tip:How to bake perfect cookies every time
Pull cookies from the oven when the edges are golden brown and the tops are just starting to turn golden. Once out of the oven, leave the cookies on the sheet pan for a few minutes, where they’ll do a little more baking and setting up. After 5 minutes, transfer the cookies to a wire rack to cool completely and you’ll have perfectly crisp cookies with a chewy center.
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Note: this recipe was originally published June 2011.
Toasted Coconut, Pecan, and Dark Chocolate Chip Cookies
- 3/4 cup unsalted butter (170 grams), softened to room temperature
- 1/2 cup granulated sugar (100 grams)
- 1 cup light or dark brown sugar (215 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cup all-purpose flour (300 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut (85 grams)
- 1 cup bittersweet chocolate chips or chopped chocolate (170 grams)
- 1 cup pecans (113 grams), chopped
- Preheat oven to 375°F. 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 and let cool.
- 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 mixer 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. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.