These Chocolate Chip Pecan Coconut Cookies are chewy cookies with crispy edges and loads of pecans and chocolate. Adapted from Amanda Hesser’s book, Cooking for Mr. Latte, the original recipe is 3 x this one and uses less salt. Also, my baking times are slightly different than the original, but that’s not a big issue. Baking times are only suggestions. It’s always best to watch the cookies.
I chilled the dough, but if you are in a hurry, you could probably skip the stint in the refrigerator. Update: You can definitely skip chilling the dough. If you do chill it, I recommend shaping the cookies first.
Small Batch Chocolate Chip Pecan Coconut Cookies
- 1 cup (140 grams) all-purpose flour
- 3/8 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons plus 1 teaspoon (75 grams) unsalted butter
- 6 tablespoons (75 grams) brown sugar, packed
- 6 tablespoons (75 grams) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 1/4 cups chocolate chips or 8 oz good quality chocolate, cut into small chunks**
- 1/3 cup unsweetened coconut, shredded or grated
- 2/3 cup (60 grams) chopped roasted pecans
- If chilling dough, don’t preheat oven quite yet.
- Stir together flour, baking soda and salt; set aside.
- Cream butter and both sugars in a mixing bowl; add egg and vanilla and beat until well blended.
- With a mixing spoon, stir in flour mixture, followed by chocolate, coconut and pecans.
- Chill dough for about 30 minutes.
- Preheat oven to 325 degrees F. Line 2 cookie sheets with parchment paper
- Drop dough by generously rounded tablespoons onto two cookie sheets lined with parchment. Press the rounds into circles between 1/2 to 3/4 inch thick.
- Bake the cookies for 15 to 20 minutes or until they appear set and brown around the edges.