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Coconut Pecan Chocolate Cookies

Coconut Pecan Chocolate Cookies bring together rich cocoa, chewy coconut, and crunchy pecans in a soft-baked cookie that’s big on flavor and texture. They’re satisfying, unfussy, and perfect for any cookie lover who wants more than just the basics.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings 22 cookies

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup chopped toasted pecans
  • 1/2 cup sweetened shredded coconut

Instructions
 

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a large bowl, cream together butter and sugars until smooth.
  • Beat in egg and vanilla until well combined.
  • In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • Gradually add dry ingredients to the wet mixture, mixing until just combined.
  • Fold in chocolate chips, toasted pecans, and shredded coconut.
  • Drop rounded tablespoons of dough onto prepared baking sheets.
  • Bake for 11-13 minutes, until edges are set and centers look slightly soft.
  • Let cool on the pan for 5 minutes before transferring to wire racks.

Notes

  • Toast the pecans ahead of time for maximum flavor.
  • Use a cookie scoop for even portions and better baking.
  • Don’t overbake—cookies will continue to set as they cool.
  • Store in an airtight container to keep them soft for days.