Ok, I'll admit that the name of these cookies is a mouthful. You will, however, want to have mouthfuls of these chocolate coconut pecan cookies because they are just so darn delicious! I recently reshot the photography for these tasty cookies. I wanted to point out that this blog post was first published on my old blog site (Mitch8 Blog) back on September 23, 2018. Since that time, I graduated with my Master's of Professional Practice - Dietetics. Earning my master's degree while working full time and being pregnant with Mitchy was honestly quite the challenge. I am so thankful I did it though. It's fun to take a walk down memory lane, and I wanted to preserve the original content below. Oh how times have changed (for the better)!
Life Stuff (from 2018)
I’ve been pretty quiet on the blog lately. As some of you may know, I started an online Master’s program through Iowa State just over a month ago. Go Cyclones! The combination of school, working full time (plus a longer commute), and completing a few other projects at the new house has been an adjustment. All is well though, and I am definitely getting the hang of it all! If you follow my Instagram stories, you may have noticed that I am still sneaking in a run here and there too. 16 miles for the weekend so far! Yeah!
Chocolate Coconut Pecan Cookie Highlights
I wanted to share a recipe with some of my favorite ingredients:
*I personally recommend toasting the coconut before adding it to the cookie dough. This is not required but it will add depth of flavor to the finished cookies. Here is a helpful resource if you want to learn how to toast coconut.
YUM! Who else agrees? I made these cookies over Labor Day weekend when my family visited, including my relative John all the way from Japan! Let’s just say these cookies didn’t last long. In fact, they were gone before John even arrived… The cookies are full of hearty ingredients so they have some pleasant varying textures. If you bake them just right, meaning to not overbake them, they will stay nice and soft in the middles. The coconut also keeps them from drying out.
Now that fall is right around the corner, be sure to add these to your fall baking line-up. These cookies are perfect for a family gathering, tail-gate, or just because you want them. Regardless, these cookies will disappear in no time!
Chocolate Coconut Pecan Cookies
- ½ cup (1 stick) butter, softened
- ½ cup shortening
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 1½ cups flour
- 2 cups old-fashioned oats
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 cup flaked, sweetened or unsweetened coconut toasted, if desired
- Additional chocolate chips for garnish optional
- In a large mixing bowl, cream butter, shortening, brown sugar, and sugar with an electric mixer until light and fluffy for about 3 minutes. Add eggs and vanilla; mix well.
- In a separate bowl, mix together the flour, baking soda, and salt. Mix the dry ingredients into the butter mixture until combined.
- Stir in the oats, chocolate chips, pecans, and coconut. The cookie dough will be very thick.
- Recommend refrigerating the cookie dough overnight if time allows.
- When ready to bake, preheat the oven to 350° F. Let the refrigerated dough sit out for about 15 minutes before scooping. Once the cookie dough has softened slightly, scoop onto a cookie sheet lined with parchment paper or a silicone baking mat.
- Bake for approximately 10-12 minutes or until lightly golden on the edges. Do NOT overbake.
- Once cookies come out of the oven, immediately press 4-6 extra chocolate chips onto the top of each cookie. This will also help give the cookies a crinkled appearance. Let cool a couple minutes on tray before transferring to a cooling rack.
Be sure to check out these other great posts!