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
Prep time
Cook time
Total time
Small Batch Chocolate Chip Pecan Coconut Cookies are large, bake sale quality cookies made with loads of chocolate and pecans.
Author: Cookie Madness
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
- 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
Instructions
- 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.
Notes
The cookies have a lot of chocolate, so feel free to use less if you prefer. Also, sweetened flaked coconut is okay too.
Callista w says
August 3, 2012 at 2:10 pmOmg… Just made these soo good! Love them kids do too! I didnt refridgerate I just cooked them after mixing together! Wow
Amy says
March 14, 2011 at 10:18 amHi Anna! Made these today as I wanted to use up some coconut. Yummy, but very happy I made your “small batch”, as that is still a lot of cookies! Really good, thanks!
katherine says
June 16, 2008 at 10:40 amyumm! is there a way to make these veganized with canola oil (for the butter) and applesauce (for the egg)?
KAnn says
June 14, 2008 at 12:42 pmThank you so much, Anna! I will try these this week!
Lily says
June 14, 2008 at 10:21 amThose look great. I’ve made the full-batch Amanda Hesser cookies before, and they’re fantastic made with bittersweet chocolate chopped from a bar, as she suggests. Also, my favorite chocolate chip cookie ever is the Barefoot Contessa’s chocolate chunk cookie – if you’ve never tried it, it’s worth baking up a batch.
Anna says
June 14, 2008 at 7:07 amHi Mariah,
I knew someone would ask, so I tried the cookies with both. Both were good. I preferred the unsweetened coconut, but the sweetened shredded worked well also.
KAnn, here is the ingredient list. Method is pretty much the same as above.
3 cups all-purpose flour
1 tsp baking soda
pinch sea salt (I use more — about 3/4 to 1 tsp)
2 stick unsalted butter (8 oz)
1 cup granulated sugar
1 cup packed light brown sugar
2 tsp vanilla extract
3 large eggs
24 oz. best-quality bittersweet chocolate, chopped into chunks, shreds and all
2 cups toasted pecan, chopped
1 cup grated coconut
mariah says
June 14, 2008 at 6:16 amAnna, would that be sweetened or unsweetned coconut that you used…..
TIA
KAnn says
June 13, 2008 at 11:43 pmAnna, is it possible to post the original recipe? I simply love this combination. I need to take a look at my Wellesley Cookie Exchange and glance at the recipe you mention.
Anna says
June 13, 2008 at 4:29 pmDigigirl, I don’t really have a favorite chocolate chip cookie recipe because I tend to jump from cookie to cookie. But when I’m in a time crunch and crave chocolate chip cookies, I find myself turning to The Wellesley Cookie Exchange “Best Ever Chocolate Chip Cookie”.
http://www.cookiemadness.net/?p=1234
They are thin and buttery and satisfy a real chocolate chip craving. However, they are pretty plain in appearance. If I want to make impressive looking cookies, I use the Jacques Torres recipe or an old recipe from Gourmet Magazine or Alton Brown’s “The Chewy”.
Here’s a link to the Gourmet magazine recipe.
http://www.epicurious.com/recipes/food/views/CHOCOLATE-CHIP-COOKIES-108703
The recipe in the photo is also very good, but I make it when I’m craving cookies with coconut.
Claire says
June 13, 2008 at 4:01 pmOh that picture! It just makes me want to make these!
Digigirl says
June 13, 2008 at 1:51 pmYum! Those look awesome. And what a great picture you took! I’m always in search of The One True Chocolate Chip cookie recipe. You have so many on your site… do you have a favorite?
Clumbsy Cookie says
June 13, 2008 at 1:49 pmThat is a gorgeous picture!
VeggieGirl says
June 13, 2008 at 1:32 pmLook at all those melty chocolate chips and pecan pieces!! Heaven.