Chocolate Pecan Coconut Cookies

These chocolate pecan coconut cookies are delightful! The rich coconut flavor is a great balance with the bitterness of the chocolate chips. And the crunchiness from the pecan gives the added texture to the cookies.

Chocolate Pecan Coconut Cookies


  • ½ cup butter (1 stick)
  • ½ cup packed light brown sugar
  • ¼ cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup flour
  • ¼ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (if using unsalted butter)
  • ¾ cup unsweetened coconut flakes
  • ½ cup toasted chopped pecans (optional and also can substitute with almond flakes)
  • ½ cup bittersweet chocolate chips

Steps to make Chocolate Pecan Coconut Cookies:

  1. Toast pecans on a cookie sheet in a 375 F oven for several minutes until fragrant and starting to turn darker.  Cool nuts before adding to the dough.  Preheat oven at 350 F.
  2. Cream butter and two sugars.  Mix in egg and vanilla.
  3. Add all other dry ingredients until well-combined.  Stir in coconut and chopped pecans (and chocolate chips).
  4. Roll out dough into long logs and chill for several hours until cold and firm. (look at the photo below)
  5. Slice the dough into cookie size and place on parchment paper-covered cookie sheets.
  6. Bake in the middle of the oven for 12-15 minutes, rotating once during baking.
  7. They are done when the center of the cookies are looking like they’re not wet anymore--don’t over-bake!
  8. Cool cookies a few minutes before transferring to a rack or plate to finish cooling.  This recipe yields approximately 15-18 cookies.

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