If you’re searching for a delightful treat that combines chewy texture, rich chocolate, and a satisfying crunch, this Chocolate Pecan Coconut Cookies Recipe is your new best friend in the kitchen. Every bite delivers the perfect harmony of toasted coconut, velvety chocolate chips, and buttery pecans, all held together by sweetened condensed milk to create irresistibly soft, yet chewy cookies that will quickly become a household favorite. Whether you’re baking for a cozy night in or a festive gathering, these cookies bring warmth and joy with every delicious mouthful.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making these impressive yet easy-to-bake cookies. Each component plays a crucial role, contributing unique flavors and textures that make this Chocolate Pecan Coconut Cookies Recipe truly spectacular.
- 14 oz. sweetened coconut flakes: Adds a sweet, chewy base with wonderful coconut flavor and a beautiful texture contrast.
- 14 oz. sweetened condensed milk: Acts as a natural sweetener and binder, ensuring the cookies hold together with a luscious softness.
- 2 cups semi-sweet chocolate chips: Provides rich pockets of melty chocolate indulgence throughout.
- 1/3 cup chopped pecans: Brings a toasty nuttiness and satisfying crunch to balance sweetness perfectly.
How to Make Chocolate Pecan Coconut Cookies Recipe
Step 1: Preheat the Oven
Start by heating your oven to 350°F (175°C). Make sure to line a large baking sheet with parchment paper to prevent sticking and help with an even bake. Getting this right ensures a smooth baking process and beautifully intact cookies.
Step 2: Combine Ingredients
In a large mixing bowl, toss together the sweetened coconut flakes, semi-sweet chocolate chips, and chopped pecans. This combination builds the cookie’s base texture and flavor foundation, distributing the crunch and chocolate evenly for every bite.
Step 3: Add Sweetened Condensed Milk
Pour the sweetened condensed milk over the dry ingredients and stir thoroughly until every bit is coated and the mixture starts to stick together. This step is what binds the cookies while infusing them with creamy sweetness—no need for extra sugar here!
Step 4: Shape the Cookies
Using an ice cream scoop or spoon, scoop generous portions of dough and shape them into discs on your prepared baking sheet. Press down lightly to flatten the tops slightly—wetting your fingers with a little water helps keep the dough from sticking and makes shaping easier.
Step 5: Chill the Dough
Pop the shaped dough into the refrigerator for 30 minutes to one hour. This chilling step is essential to keep the cookies from spreading too much during baking and results in a chewy, well-formed cookie with a perfect texture.
Step 6: Bake the Cookies
Place the chilled baking sheet in the oven and bake for 10 to 12 minutes, or until the edges of the coconut begin to take on a light golden brown hue. This timing gives you cookies that are cooked through yet tender and soft in the middle.
Step 7: Cool Before Serving
Let the cookies rest on the baking sheet after removing them from the oven. Cooling here helps them firm up slightly, making them easier to handle and perfectly chewy when you take that first bite.
How to Serve Chocolate Pecan Coconut Cookies Recipe
Garnishes
Sprinkle a few extra chopped pecans or a dusting of shredded coconut on top of the cookies just after baking for added visual appeal and an extra crunch. A light drizzle of melted chocolate over the cooled cookies also elevates their presentation and indulgence factor.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, a scoop of vanilla ice cream, or even a hot cup of coffee or tea. The rich textures and sweet flavors complement both creamy and bitter beverages beautifully, making snack time or dessert a true delight.
Creative Ways to Present
Serve these cookies stacked on a rustic wooden board with fresh berries and small bowls of chopped nuts for an inviting dessert spread. They also work well as part of a holiday cookie platter or gift box, wrapped in parchment paper tied with twine for a charming homemade touch.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature, and they’ll stay fresh for up to four days. This keeps their signature chewiness intact while maintaining the vibrant flavors of chocolate, pecans, and coconut.
Freezing
If you want to enjoy your Chocolate Pecan Coconut Cookies Recipe later, freeze the fully cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They’ll keep for up to three months, ready to thaw whenever a craving strikes.
Reheating
To bring back the cookies’ fresh-baked warmth, pop them in the microwave for about 10 seconds or in a moderate oven for a few minutes. This briefly softens the chocolate and makes the coconut and pecans wonderfully aromatic again.
FAQs
Can I use unsweetened coconut flakes instead of sweetened?
Yes, you can substitute unsweetened coconut flakes, but keep in mind the taste will be less sweet, so you might want to add a touch of sugar or honey to balance the flavor.
Are there any good substitutes for pecans?
Absolutely! Walnuts, almonds, or even macadamia nuts make excellent alternatives, offering different textures and flavors that still pair beautifully with coconut and chocolate.
Do I need to chill the dough before baking?
Chilling is highly recommended as it helps the cookies hold their shape and prevents spreading, resulting in the ideal chewy texture this recipe aims for.
Can these cookies be made gluten-free?
Yes, this recipe is naturally gluten-free as it uses no flour, making it a great treat for those with gluten sensitivities or celiac disease.
How long do these cookies keep fresh?
Stored properly in an airtight container at room temperature, they maintain their freshness and chewiness for about four days.
Final Thoughts
There’s something simply magical about this Chocolate Pecan Coconut Cookies Recipe that makes it a must-try for any baking enthusiast. The lush combination of chocolate, toasted pecans, and chewy coconut flakes creates an unforgettable cookie experience that’s easy to make and impossible to resist. Give this recipe a whirl—once you try it, these cookies will surely have a permanent place in your recipe collection and your heart.
Print
Chocolate Pecan Coconut Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Pecan Coconut Cookies are a delightful no-mix, no-flour treat combining the sweetness of coconut flakes, the richness of semi-sweet chocolate chips, and the crunch of chopped pecans. Sweetened condensed milk binds the ingredients together for chewy, flavorful cookies with a golden-brown edge. Perfect for coconut lovers and easy to prepare, these cookies require minimal ingredients and oven baking.
Ingredients
Cookie 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 the Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Combine Ingredients: In a large mixing bowl, combine the sweetened coconut flakes, semi-sweet chocolate chips, and chopped pecans.
- Add Sweetened Condensed Milk: Pour in the sweetened condensed milk over the dry ingredients, and stir thoroughly until every component is evenly coated and sticky enough to hold together.
- Shape the Cookies: Using an ice cream scooper or tablespoon, scoop the cookie mixture and form it into discs on the baking sheet. Gently press down on each cookie to slightly flatten it. To avoid sticking, moisten your fingers with water as needed while shaping.
- Chill the Dough: Place the shaped cookie dough in the refrigerator for 30 minutes to 1 hour before baking. This step helps the cookies hold their shape and prevents excessive spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges of the coconut begin to turn a light golden brown, indicating they are cooked through and ready.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet. Cooling helps them firm up and makes them easier to handle and serve.
Notes
- Refrigerating the cookie dough before baking helps to minimize spreading and maintain shape.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference.
- Use parchment paper or a silicone baking mat to prevent sticking and allow easy removal.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nut-free variation, omit pecans or replace with seeds such as sunflower or pumpkin seeds.
