Toasted Pecan Coconut Chocolate Chip Cookies

Yesterday I made our neighbors a batch of cookies as a thank you gift for helping me take care of a lost dog. I’d planned on making chocolate chip, but wanted to do something a little more special, and made a version with buttery toasted nuts and coconut.

Coconut Chocolate Chip Cookies

For the nuts, I used pecans. They are toasted and tossed with butter so not only do they add flavor, they balance the cookie’s sweetness – something that you can’t do just by reducing sugar, because the sugar is what gives the cookies their chewy texture. I used pecans, but walnuts would be just as good. Since the cookies have such a chewy texture, you might even be able to use roasted, salted, almonds.

Update: I gave one of these cookies to my dad. Ten minutes later he called from the road to say how great it was. He never does that, so consider it a vote for the cookie.

5.0 from 1 reviews
Toasted Pecan Coconut Chocolate Chip Cookies
Prep time
Cook time
Total time
The texture of these cookies makes them special. They're chewy, sweet, and loaded with nuts, chocolate and coconut.
Recipe type: Dessert
Cuisine: American
Serves: 15
Toasted Pecan/Coconut Mixture
  • 1/2 cup whole pecans, use a little more if you like
  • 1 teaspoon unsalted butter
  • Pinch of salt
  • 1/2 cups flaked coconut
Cookie Dough
  • 1 stick (4 ounces) unsalted butter, cool room temperature, cut into chunks
  • 3/4 cup plus 2 tablespoons light brown sugar
  • 1/4 cup granulated sugar
  • 1 large cold egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (6.8 ounces) unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 11/4 cup extra dark or dark chocolate chips
  1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil.
  2. Place pecans on the baking sheet and bake for 6 to 8 minutes or until they start to release their oil (become shiny). Remove from the oven and toss with the teaspoon of butter. Sprinkle with salt and let cool. Chop.
  3. Wipe the rimmed baking sheet clean and lay the coconut on it. Toast for about 6 minutes or until it is golden around the edges. Let cool.
  4. In large bowl, using an electric mixer, beat the cool butter, brown sugar and granulated sugar until creamy. Beat in the egg and vanilla until they are combined.
  5. In a separate bowl, mix together the flour, baking powder, baking soda and salt.
  6. By hand or using lowest speed of the mixer, stir in the flour mixture.
  7. Add chocolate chips, toasted pecans and coconut to the dough and stir well.
  8. Using a (generously!) heaping tablespoon, scoop up 15 mounds of dough. You can bake them immediately, or scoop them onto a foil lined tray, chill, and bake as needed.
  9. Arrange about 3 inches apart on foil-lined baking sheets. Bake one sheet at time for 12-14 minutes or until cookies are golden brown.
  10. Let cool on baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
-- Walnuts or pecans may be used -- Chilling the dough will give you a fatter cookie -- Using chunks of chocolate rather than chips will cause the cookies to spread a bit more -- For the chocolate chips, I used what I had on hand which was a mixture of Guittard extra dark and Hershey's Dark.


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  1. Erin says

    I love how brown and toasty the cookie looks. I’m really going to make these tonight. I was going to try to wait till this weekend, but your dad’s endorsement did me in.

  2. Lizzie says

    I have already chopped nuts.. I am assuming they’ll take a bit less time to toast.

    So did you chill your dough? I love the way your cookies look

  3. says

    Erin, it’s possible he was just super hungry, but he rarely calls from the car to praise a cookie. The neighbors also sent a text saying the cookies were “beyond awesome”. Then again, I mixed them with some other ones, so they could have been talking about those.

    Lizzie, I emailed you a response, but for anyone else reading this, the nut-toasting time always vary. If they are chopped, they will probably take a little less time. The key is the butter tossing. Also, the cookies in the photo were made with chilled dough, but the ones I made without chilling the dough were very similar. Since the butter is very cool and the egg is cold, the dough should be fairly thick and cool. I liked the texture of the chilled dough a little better (as usual), but the immediate gratification ones weren’t too shabby.

  4. Jennifer says

    Wow! Those look great. I’ve already printed the recipe and put it in my TBB (to be baked) file. Hopefully during my grad school winter break, I’ll have time to tackle my TBB and my TBR (to be read) piles!

  5. Debbie says

    I made them today. They are great. Toasting the coconut really makes a difference.
    My regular choco chip flatten too much. These stayed nice and fat.
    I did chill the dough.

  6. says

    I made these this evening and they are a HIT!!! Very attractive, super tasty, and great texture. YUM!!! Happy New Year!

  7. Renate says

    Im gonna try these tonight! they look so yummy..and..they just look so good. How do you get them like that? I’ve seen pictures of chocolate chip cookies like that before..but mine never look like that..

  8. says

    Here are a few tips:
    1. Make sure your butter is not too warm or too soft.
    2. Beat the egg just until it is mixed in.
    3. In some cases, using cold eggs helps.

    Good luck!

  9. d says

    This will be the next cookie recipe I try. I have been trying a few recipes off Pinterest but yours are consistently better so I’ll stick with your recommendations!!!

  10. says

    These cookies look amazing. I like a more hefty chocolate chip cookie, rather than the thin spreading kind. I had never thought to add coconut to them. Great idea!!

  11. Patrick says

    These are some of the BEST cookies I have ever made in my life! Someone said they reminded them of their Grandma’s cookies. The only difference from the recipe is that I “hand cream” the sugars. It’s more time and muscle but I feel like the love makes a difference! 😉 These will now be regulars at the holidays!

  12. says

    Hi Patrick, I too have noticed a difference in texture when “hand creaming”. The point of creaming with a mixer is to create loads of tiny air bubbles which are expanded by the action of the leavening agents; so maybe when we hand cream we create fewer of those and the dough rises in a different way (depending on what’s in them). Thanks for the review, and I’m glad you enjoyed the cookies! Happy New Year!

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