Pecan Coconut Chocolate Chip Cookies Recipe - Allrecipes.com
Pecan Coconut Chocolate Chip Cookies Recipe
  • READY IN 40 mins

Pecan Coconut Chocolate Chip Cookies

Recipe by  

"These cookies have a great coconut flavor. You can use all butter, if you prefer."

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Ingredients Edit and Save

Original recipe makes 3 dozen cookies Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine flour, baking soda, and salt in a bowl. Beat shortening, butter, brown sugar, and white sugar in another bowl until smooth. Beat eggs into butter mixture one at a time, adding coconut extract and vanilla extract with the last egg. Stir flour mixture into butter mixture and fold in coconut, pecans, semisweet chocolate chips, and white chocolate chips.
  3. Scoop up dough by spoonfuls and roll into 1-inch balls. Place balls 2 inches apart onto ungreased baking sheets. Flatten dough balls slightly.
  4. Bake in preheated oven until golden brown, 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 10 mins
  • READY IN 40 mins

Footnotes

  • Cook's Note:
  • If you want a flatter cookie, cut the flour by 1/4 cup. These cookies are thick and chewy.
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Reviews More Reviews

Apr 29, 2013

I made these exactly as per the recipe. They are a thick and chewy cookie. The dough was chock full of goodies and was hard to get mixed together but the end result was delicious! I used my usual cookie scoop, rolled the scoops into balls and flattened slightly. The cookies really didn't flatten much more in the oven. I ended up with more than 3 dozen cookies. All in all, this is a great recipe and needs no changes. Thanks!

 
Jul 30, 2013

Great cookies, perfect texture, and flavore. I made them as drop cookies I didn't roll them they looked great even better than the picture.

 

4 Ratings

May 09, 2013

This cookie is stuffed with goodies. How can you go wrong? They were very chewy so I increased the baking time because we prefer our cookies to have a little crunch, and it worked out fine. Overall, a very nice cookie.

 
Jul 23, 2013

Delicious! I used coconut oil instead of butter, and macademia nuts instead of pecans. I then needed to adjust the baking time to 15 minutes, definitely worth it. My new favorite cookie!

 

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Nutrition

  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 20.1 g
  • 6%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 103 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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