These Christmas Chocolate Pecan Coconut Cookies are the perfect treat to bring holiday cheer to your home. Loaded with rich chocolate, crunchy pecans, and sweet shredded coconut, these cookies are chewy, flavorful, and full of festive goodness. Whether you’re baking them for a holiday cookie exchange or just to enjoy with a warm drink by the fire, these cookies are sure to be a hit. Let’s get into this indulgent recipe!
Table of Contents
- Ingredients for Chocolate Pecan Coconut Cookies
- Instructions for Chocolate Pecan Coconut Cookies
- Tips & Notes
- Recipe Variations & Substitutions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients for Chocolate Pecan Coconut Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
Instructions for Chocolate Pecan Coconut Cookies
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
Step 2: Prepare the Cookie Dough
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips, chopped pecans, and shredded coconut until evenly distributed.
Step 3: Shape the Cookies
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten each dough ball with the back of a spoon to ensure even baking.
Step 4: Bake the Cookies
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still be soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Notes
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for easier mixing and better consistency.
- Don’t Overbake: The cookies should be slightly underbaked in the center to achieve a chewy texture once cooled.
- Chopped Pecans: You can toast the pecans before adding them to the dough for an extra depth of flavor.
Recipe Variations & Substitutions
- White Chocolate Chips: Substitute semi-sweet chocolate chips with white chocolate chips for a different flavor twist.
- Add Dried Fruit: Add 1/2 cup of dried cranberries for a festive and tart addition to the cookies.
- Almond Extract: Replace half of the vanilla extract with almond extract for a nutty undertone that pairs well with the coconut.
Frequently Asked Questions (FAQs)
1. How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them to keep them fresh longer.
2. Can I freeze the cookie dough?
Yes! You can freeze the unbaked cookie dough balls on a baking sheet until firm, then transfer them to a freezer-safe bag. Bake directly from frozen, adding an additional 1-2 minutes to the baking time.
3. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend to make these cookies gluten-free. Ensure all other ingredients are certified gluten-free as well.
These Christmas Chocolate Pecan Coconut Cookies are a wonderful combination of chewy, nutty, and chocolatey flavors that capture the spirit of the holiday season. They’re easy to make and perfect for sharing with loved ones during festive gatherings. Give this recipe a try, and enjoy the warmth and joy these delicious cookies bring to your celebrations!
Happy baking, and enjoy these festive treats!
