Gooey Chocolate Pecan Coconut Cookies

These Gooey Chocolate Pecan Coconut Cookies are the perfect treat for anyone who loves a sweet, chewy, and satisfying bite. The combination of rich semisweet chocolate chips, crunchy pecans, and sweet coconut creates a symphony of flavors and textures that will leave you craving more. Whether you’re baking for a special occasion or just to satisfy a late-night sweet tooth, these cookies are sure to be a hit with friends and family. With a quick prep time and easy-to-follow steps, these cookies come together effortlessly, making them the perfect go-to recipe for any occasion.

The chewy interior and golden edges give these cookies the perfect balance between soft and crisp. Plus, they come together in under 30 minutes, making them a fantastic option when you need something delicious in a hurry. Whether you’re an experienced baker or a beginner, you’ll love how easy it is to make these irresistible cookies. And with every bite, you’ll be treated to a delightful blend of chocolate, nuts, and coconut—what’s not to love?

Why You’ll Love This Recipe

1. Perfect Blend of Flavors

The combination of chocolate, pecans, and coconut gives these cookies a rich, nutty, and slightly tropical flavor that’s truly irresistible.

2. Chewy and Gooey Texture

These cookies are soft and chewy with gooey pockets of melted chocolate, making them perfect for anyone who loves a gooey center in their cookies.

3. Quick and Easy to Make

With just 15 minutes of prep time and 10-12 minutes of baking, you can have fresh, warm cookies ready to enjoy in less than 30 minutes.

4. Perfect for Sharing

This recipe yields 24 cookies, making it great for sharing with friends, family, or at a party. They’re guaranteed to disappear quickly!

5. Great for All Occasions

Whether it’s a casual afternoon treat or a special dessert for a holiday gathering, these cookies are perfect for any occasion.

Ingredients

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter
• Brown sugar
• Granulated sugar
• Large egg
• Vanilla extract
• Semisweet chocolate chips
• Chopped pecans
• Shredded coconut

Variations

• Add More Nuts: You can substitute or add other nuts, such as walnuts or almonds, for a different flavor and texture.
• Use Different Chocolate: For a twist, try using milk chocolate or white chocolate chips in place of semisweet chocolate.
• Make it Dairy-Free: Replace the butter with a dairy-free margarine or coconut oil, and choose dairy-free chocolate chips for a vegan version.
• Coconut-Free Version: If you’re not a fan of coconut, simply leave it out or substitute with extra chopped pecans for added crunch.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure your cookies don’t stick.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: Cream the Wet Ingredients

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.

Step 4: Add the Egg and Vanilla

Beat in the egg and vanilla extract until well combined, ensuring the mixture is smooth and creamy.

Step 5: Combine the Wet and Dry Ingredients

Gradually mix in the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Step 6: Stir in the Mix-ins

Fold in the semisweet chocolate chips, chopped pecans, and shredded coconut until they are evenly distributed throughout the dough.

Step 7: Shape the Cookies

Drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving some space between each cookie to allow for spreading.

Step 8: Bake

Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown. The centers should remain soft and gooey.

Step 9: Cool the Cookies

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips for Making the Recipe

• Soften the Butter: Make sure your butter is softened to room temperature before creaming with the sugars. This helps create a light, fluffy dough.
• Don’t Overmix: Overmixing the dough once the flour is added can result in dense cookies. Mix until just combined.
• Use Parchment Paper: Lining your baking sheet with parchment paper ensures the cookies bake evenly and don’t stick.
• Check for Doneness: Since oven temperatures can vary, check the cookies at the 10-minute mark to prevent overbaking. The cookies will firm up as they cool.

How to Serve

• Serve Fresh Out of the Oven: These cookies are absolutely delicious when warm, especially with the chocolate still gooey.
• With a Glass of Milk: Pair these cookies with a cold glass of milk for the perfect dessert.
• As a Gift: Package them in a cute jar or box for a homemade gift that’s sure to be appreciated.

Make Ahead and Storage

Storing Leftovers

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy for several days.

Freezing

These cookies freeze well! Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.

Reheating

To enjoy a warm cookie, simply microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes.

FAQs

1. Can I use margarine instead of butter?

Yes, you can substitute margarine for butter if needed, but butter gives the best flavor and texture.

2. Can I use a hand mixer to cream the butter and sugar?

Yes, a hand mixer will work just fine for creaming the butter and sugars.

3. Can I use a different type of sugar?

You can substitute granulated sugar with coconut sugar for a slightly different flavor, but keep in mind it may affect the texture slightly.

4. Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

5. How do I store these cookies for maximum freshness?

Store them in an airtight container at room temperature. For longer storage, freeze the cookies.

6. Can I omit the coconut?

Yes, you can leave out the shredded coconut if you prefer, or substitute it with more chopped pecans for extra crunch.

7. How do I know when the cookies are done?

The cookies should be golden brown around the edges, but soft in the center. They will continue to cook slightly as they cool.

8. Can I add more chocolate chips?

Yes, feel free to add extra chocolate chips for a more chocolaty cookie!

9. Can I use a different type of nut?

Yes, walnuts, almonds, or even cashews would be great alternatives to pecans in this recipe.

10. Can I double this recipe?

Absolutely! Just make sure to use a larger mixing bowl and baking sheet, and increase the baking time slightly if needed.

Conclusion

These Gooey Chocolate Pecan Coconut Cookies are a crowd-pleasing, indulgent treat that combines the perfect mix of sweet, chewy, and crunchy textures. With rich chocolate, nutty pecans, and the tropical sweetness of coconut, these cookies are a must-bake for anyone who loves a flavorful and satisfying dessert. Whether you’re sharing them at a party or enjoying them as a snack, these cookies are sure to be a hit every time!

Print