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
Scale
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.
