Toasted Coconut, Pecan, and Dark Chocolate Cookies
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
- Pretzels
- Marshmallows
- 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
Over-baking cookies is one of the biggest cookie mistakes I see! Instead, pull cookies from the oven when the edges are golden brown and the tops are just starting to brown, but still look mostly pale. Once out of the oven, leave the cookies on the sheet pan for 5 minutes, where the heat from the pan will do a little carryover baking and set them up completely.
After 5 minutes, transfer the cookies to a wire rack to cool completely and you’ll have cookies with perfectly crisp edges and soft, chewy and moist centers.
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Note: this recipe was originally published June 2011.
Toasted Coconut, Pecan, and Dark Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
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!
Oh, I'm dying! These look amazing!!
Yum! I think I have all of these ingredients in my pantry now. I must go make these immediately.
Scrumptious and addictive cookies..
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.
Clean Out The Pantry Cookies are my favorite variety! There's always something nice about cookies with some "meat" to them!
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!
I bet these are extra chewy with the coconut, just the way I like them 🙂
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 🙂
Sues
I make a "clean out the fridge soup" that would go well with your cookies!
Cheers! Donna
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!
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.
Thanks for the comment, so glad to hear you enjoyed them!
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Great tops, thank you.
I made these today with whole wheat flour and walnuts instead of pecans. Baking time can vary with different ovens, and I had to change the baking time to 6 minutes. They are good, but not as chewy as I had hoped for.
Hi Liz! Whole wheat flour will definitely change the texture of the cookies. I recommend reducing the amount just a bit, but I haven’t tested it myself you give you a more definite amount. Thanks for the feedback!
I want to use your recipe but I want crispy not chewy cookies. How do I alter it to get less chewy results? Thanks.