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