Chocolate Pecan Coconut Cookies
These indulgent cookies combine the rich, nutty flavor of pecans, the sweetness of chocolate chips, and the chewy texture of coconut. Perfect for any occasion!
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.