Pecan Coconut Chocolate Chip Cookies

Pecan Coconut Chocolate Chip Cookies

Bake4fun 5

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

Ingredients 40 m {{adjustedServings}} servings 186 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Coconut Buffalo Chip Cookies

Chocolate cookies with corn flakes, chocolate chips, coconut flakes and raisins.

Chewy Peanut Butter Chocolate Chip Cookies

Peanut butter and chocolate chunks make these chewy cookies addictive.


  • 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 9

  1. 9 Ratings

It's A New Day

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!