Toasted Coconut, Pecan and Chocolate Chunk Cookies
These cookies packed with toasted coconut, pecan, and dark chocolate have crisp edges, chewy centers and irresistible flavor.
These coconut and pecan chocolate chip cookies could have been named “clean out the pantry” cookies, because that’s exactly how this recipe came to be. Staring at a pantry shelf filled with near-empty bags of nuts, baking chips, and other mix-ins, I knew it was time to bake a batch of cookies.
I began with a classic chocolate chip cookie and added what I wanted to use up— shredded coconut, pecans, and dark chocolate chunks. And it turned out to be such a delicious combination!
A “grown up” chocolate chip cookie
Regular chocolate chip cookies are great, but chocolate chip cookies packed with toasted shredded coconut, chopped pecans, and extra dark chocolate are even better! The flavor is rich and buttery with hints of butterscotch from the brown sugar and lots of vanilla.
If you follow this recipe as written, these cookies bake up with chewy centers and crisp edges, with plenty of mix-ins in every bite! Speaking of mix-ins, keep reading to see how you can create your own “clean out the pantry” cookies.
“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.” —from reader Kneesha
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
Recipe tips for the best, chewy cookies
- Don’t over-bake your cookies! It’s one of the biggest cookie mistakes I see. Pull cookies from the oven when the edges are golden brown and the tops are set but not browned. Let the cookies cool on the sheet pan for 5 minutes, where the heat from the pan will set them up completely.
- Measure flour correctly. All of my recipe use the “spoon and level” method to measure flour, which provides the most accurate measurement (as does a kitchen scale!). Flour compacts over time, so if you don’t do this, you’re likely adding too much flour and the cookies will be dry and/or cakey.
- Start with butter at the right temperature. It should be at a cool room temperature (65-70°F), and a pressed finger will leave an indent but not be able to press all the way through. If it’s melted or shiny, it’s too warm and your cookies will spread and bake up flat.
baking tip:How to bake pretty, picture-perfect cookies
While they will taste great no matter what, cookies sometimes need a little extra TLC to look as great as they taste:
- Only mix half of the chocolate chips or other mix-ins called for.
- Portion the dough with a cookie scoop, then roll into balls by hand.
- Give them plenty of space. I only bake 6-8 cookies at a time on my sheet pan, depending on size.
- Before baking, strategically place and press the remaining half of the chocolate chips/chunks into the tops of the dough balls.
- As soon as the cookies are pulled from the oven, and while they are still hot and pliable, use a spatula to push any uneven edges back into a perfect circle.
- Let them cool completely before packaging or storing.
More cookie recipes
- Caramel Stuffed Chocolate Chip Cookies
- Kitchen Sink Cookies
- Monster Cookies
- Chai Spice Chocolate Chip Cookies
Note: this recipe was originally published June 2011.
Toasted Coconut, Pecan and Chocolate Chunk Cookies
Ingredients
- ¾ cup (170 grams) unsalted butter , softened to room temperature
- ½ cup (100 grams) granulated sugar
- 1 cup (215 grams) light or dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cup (300 grams) all-purpose flour , measured correctly
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (85 grams) sweetened shredded coconut
- 1 cup (170 grams) bittersweet or dark chocolate , use chips, chunks or chopped chocolate
- 1 cup (113 grams) pecans (113 grams), chopped
Equipment
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.
Super easy recipe and delicious!
These were good but not the texture I was looking for. They don’t look like the picture and the texture is more like cake; pillowy, not a chewy center nor crispy edge.
Hi Brenda! I’m sorry this recipe didn’t turn out as expected. How do you measure flour? I’m wondering if too much flour is to blame. All of my recipes are created using the spoon and leveling method, or you can use a kitchen scale for accuracy.