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+ servings

Toasted Coconut, Pecan, and Dark Chocolate Chip Cookies

These cookies packed with toasted coconut, pecan, and dark chocolate have crisp edges, chewy centers and irresistible flavor.


  • 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.


Sodium: 121mg, Calcium: 39mg, Vitamin C: 1mg, Vitamin A: 199IU, Sugar: 17g, Fiber: 1g, Potassium: 110mg, Cholesterol: 29mg, Calories: 243kcal, Saturated Fat: 7g, Fat: 13g, Protein: 3g, Carbohydrates: 30g, Iron: 1mg
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