If you’re craving a dessert that’s both indulgent and easy to make, Chocolate Pecan Coconut Cookies are the perfect solution. These cookies combine the nutty crunch of pecans, the sweetness of chocolate chips, and the chewiness of coconut flakes to create a delightful treat. The addition of sweetened condensed milk binds all the ingredients together, giving each cookie a rich, moist bite. Whether for holidays, family gatherings, or a quick snack with your coffee, these cookies are guaranteed to impress every time!
Why You’ll Love Chocolate Pecan Coconut Cookies Recipe
- Quick and Easy: Minimal prep and simple ingredients make these cookies a breeze to whip up.
- Chewy and Crunchy: The mix of textures from coconut and pecans makes every bite irresistible.
- Versatile and Customizable: You can easily tweak the ingredients to suit your tastes or experiment with fun additions like dried fruit or caramel.
- No Need for Dough Chilling (Optional): While chilling the dough can help control spreading, these cookies are perfect even without it.
Ingredients Notes for Chocolate Pecan Coconut Cookies
Every ingredient contributes to the unique flavor and texture of these Chocolate Pecan Coconut Cookies. The sweetened coconut flakes provide chewiness, while the pecans and semi-sweet chocolate chips create a perfect balance of nutty and sweet flavors.
- 14 oz. sweetened coconut flakes – Chewy and sweet, they’re the base of these cookies.
- 14 oz. sweetened condensed milk – Acts as the binding agent, adding sweetness and moisture.
- 2 cups semi-sweet chocolate chips – Brings decadence and rich chocolate flavor.
- 1/3 cup chopped pecans – Adds crunch and a nutty taste; feel free to substitute other nuts.
For a slightly less sweet option, you can use unsweetened coconut flakes but may need to adjust the amount of sweetened condensed milk.
Kitchen Tools Needed for Chocolate Pecan Coconut Cookies
- Large mixing bowl
- Baking sheet
- Parchment paper
- Ice cream scooper or spoon
- Refrigerator (optional, for chilling dough)
How to Make Chocolate Pecan Coconut Cookies
Chocolate Pecan Coconut Cookies come together in no time and are easy enough for beginner bakers.
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup effortless.
2. Mix the Ingredients
In a large mixing bowl, combine 14 oz. sweetened coconut flakes, 2 cups semi-sweet chocolate chips, and 1/3 cup chopped pecans. Mix until evenly distributed. Add 14 oz. sweetened condensed milk and stir until all the ingredients are fully coated.
3. Shape the Cookies
Using an ice cream scooper or a spoon, scoop out about 2 tablespoons of the mixture for each cookie. Shape the dough into small discs and flatten slightly with dampened hands to help form uniform cookies.
4. Chill the Dough (Optional)
If time allows, refrigerate the shaped dough for 30 minutes to 1 hour. This step is optional but helps the cookies hold their shape and prevents spreading during baking.
5. Bake the Cookies
Place the cookies on the prepared baking sheet, leaving space between each one. Bake for 10-12 minutes or until the edges of the coconut turn golden brown. Keep an eye on them to avoid overbaking.
6. Cool and Serve
Allow the Chocolate Pecan Coconut Cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Serve warm for a gooey texture or at room temperature for a firm, chewy bite.
Serving and Storage Tips
- Serving Suggestions: Pair these Chocolate Pecan Coconut Cookies with a hot cup of coffee or tea, or serve them alongside a scoop of vanilla ice cream for a decadent dessert.
- Storage: Store the Chocolate Pecan Coconut Cookies in an airtight container at room temperature for up to 5 days. To extend their freshness, refrigerate them for up to a week or freeze them for up to 3 months. Thaw frozen cookies at room temperature before serving.
Chocolate Pecan Coconut Cookie Variations
- Add Dried Fruit: Mix in 1/4 cup of dried cranberries, cherries, or raisins for a fruity twist.
- Switch the Nuts: Swap pecans for walnuts, almonds, or macadamia nuts to suit your taste.
- Drizzle with Chocolate or Caramel: After baking, drizzle melted dark chocolate or caramel sauce over the cookies for an extra indulgent finish.
- Nut-Free Option: Skip the pecans altogether or replace them with sunflower seeds or crushed pretzels for a similar crunch.
Helpful Notes
- Coconut Flakes: If your coconut flakes are too large, chop them slightly for a more uniform texture.
- Sticky Dough: Wetting your hands with water can help prevent the dough from sticking during shaping.
- Parchment Paper: Don’t skip the parchment paper—it makes cleanup easier and helps prevent the cookies from sticking to the baking sheet.
Tips from Well-Known Chefs
- Ina Garten (Barefoot Contessa): “Chilling your dough not only helps with shaping but also enhances the flavors by letting the ingredients meld together.”
- Claire Saffitz (Dessert Person): “Always use high-quality chocolate chips for a more intense and decadent chocolate flavor.”
Frequently Asked Questions
Q: Can I use unsweetened coconut flakes?
A: Yes, you can substitute unsweetened coconut flakes, but you may need to increase the amount of sweetened condensed milk to ensure the cookies stay moist.
Q: Do I need to toast the coconut flakes before baking?
A: No, the coconut flakes will toast nicely in the oven as the cookies bake.
Q: Can I freeze the cookie dough?
A: Absolutely! Shape the dough into discs and freeze on a baking sheet until solid. Transfer to a ziplock bag and bake directly from frozen, adding 1-2 extra minutes to the baking time.
Q: How do I know when the cookies are done baking?
A: The cookies are ready when the edges of the coconut start turning golden brown.
Q: Can I make these cookies nut-free?
A: Yes! Simply omit the pecans or replace them with seeds like sunflower or pumpkin for a nut-free version.
Conclusion
Chocolate Pecan Coconut Cookies are a delightful blend of chewy, crunchy, and sweet flavors. They’re easy to make and perfect for any occasion, from holiday parties to simple weekday treats. With their versatility and indulgent taste, these cookies are bound to become a household favorite. Whether enjoyed fresh out of the oven or saved for later, every bite is pure bliss!
Chocolate Pecan Coconut Cookies
Ingredients
- – 14 oz. bag sweetened coconut flakes
- – 14 oz. can sweetened condensed milk
- – 2 cups semi-sweet chocolate chips
- – 1/3 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the coconut flakes, chocolate chips, and chopped pecans. Stir well.
- Add the sweetened condensed milk to the mixture and mix until evenly coated.
- Scoop dough using an ice cream scooper or spoon and shape into small discs (about 2 tablespoons each). Flatten slightly.
- (Optional) Refrigerate dough for 30 minutes to 1 hour to prevent spreading.
- Bake for 10-12 minutes or until edges turn golden brown.
- Cool on the baking sheet for a few minutes before transferring to a cooling rack. Serve and enjoy!
Notes
- Chilling the dough helps cookies hold their shape but is optional.
- Unsweetened coconut flakes can be substituted, but adjust sweetened condensed milk for moisture.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
