Recipe by Bake4fun
"These cookies have a great coconut flavor. You can use all butter, if you prefer."
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2 1/2 cups
1 1/2 cups
sweetened flaked coconut
semisweet chocolate chips
white chocolate chips
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!
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.
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!
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.
We made these without the chocolate chips. I also toasted the coconut before hand. Then added it to the mixture. Love the favour and texture. No other changes. Baked for 11 minutes. Came out perfect.
Made them exactly by the recipe, and they turned out beautifully! Delicious!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Coconut Chocolate Chip Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 102
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