Chocolate Pecan Coconut Cookies

These Chocolate Pecan Coconut Cookies combine rich, semi-sweet chocolate with sweet coconut flakes and crunchy pecans, all held together by gooey sweetened condensed milk. They’re chewy, decadent, and the perfect balance of flavors and textures! The best part? They come together quickly, with minimal prep time—perfect for when you need a quick, delicious treat.

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Why You’ll Love These Cookies

• Simple Ingredients: With only 4 main ingredients, these cookies are both easy to make and incredibly flavorful.
• Rich and Chewy: The combination of coconut and condensed milk creates a wonderfully chewy texture, while the pecans add a delightful crunch.
• Decadent Flavor: The semi-sweet chocolate pairs perfectly with the sweetness of the coconut and condensed milk, creating a balanced and indulgent cookie.

Ingredients for Chocolate Pecan Coconut Cookies

The Base:

• 14 oz. sweetened coconut flakes: The key ingredient that gives these cookies their chewy texture and sweet tropical flavor.
• 14 oz. sweetened condensed milk: Acts as both a binder and a sweetener, making the cookies rich and gooey.

Mix-ins:

• 2 cups semi-sweet chocolate chips: These melt beautifully into the cookies, giving you little pockets of chocolatey goodness in every bite.
• 1/3 cup chopped pecans: Adds a nice crunch and a subtle nutty flavor that complements the chocolate and coconut.

How to Make Chocolate Pecan Coconut Cookies

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This ensures the cookies won’t stick and makes cleanup easier.

Step 2: Mix the Ingredients

In a large mixing bowl, combine the 14 oz. sweetened coconut flakes, 2 cups semi-sweet chocolate chips, and 1/3 cup chopped pecans. Stir everything together until the mix-ins are evenly distributed.

Step 3: Add the Condensed Milk

Pour in the 14 oz. sweetened condensed milk, and mix until all the ingredients are well-coated. This mixture will be sticky, so take your time to ensure everything is thoroughly combined.

Step 4: Shape the Cookies

Using an ice cream scooper or a spoon, scoop out balls of dough and shape them into discs. You can lightly press the tops down to flatten them a bit. For easier handling, keep a small bowl of water nearby to dampen your fingers and prevent the dough from sticking to your hands.

Step 5: Chill the Dough (Optional)

To prevent the cookies from spreading too much while baking, refrigerate the dough for 30 minutes to 1 hour. Chilling helps the cookies hold their shape and enhances the texture.

Step 6: Bake the Cookies

Place the cookies on the prepared baking sheet, leaving a bit of space between each one. Bake for 10-12 minutes, or until the edges of the coconut start to turn a light golden brown.

Step 7: Cool and Serve

Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed at room temperature, but they’re also delicious when slightly warm and gooey.

Tips for Making the Best Chocolate Pecan Coconut Cookies

• Use Sweetened Coconut: Sweetened coconut flakes give these cookies the best flavor and texture. Unsweetened coconut may make the cookies too dry.
• Chill the Dough: If you want perfectly shaped cookies that don’t spread too much, chilling the dough for at least 30 minutes is key.
• Hands-On Tip: Because the dough can be sticky, wetting your hands or using a spoon dipped in water will help you shape the cookies without too much mess.
• Customize the Nuts: If you’re not a fan of pecans, feel free to substitute them with almonds or walnuts, or leave them out entirely.

Variations You Can Try

• Dark Chocolate Chips: For a more intense chocolate flavor, swap the semi-sweet chocolate chips for dark chocolate.
• Add a Drizzle: After the cookies have cooled, drizzle some melted chocolate or caramel over the top for an extra indulgent finish.
• Mix in Dried Fruit: Adding a handful of dried cranberries or cherries can bring a fruity twist to these cookies.

Storing and Freezing Your Cookies

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy!
• Freezing the Dough: You can freeze the unbaked dough. Shape the dough into discs, freeze them on a baking sheet, then transfer to a freezer-safe bag. When ready to bake, just add a minute or two to the baking time.
• Freezing Baked Cookies: Let the baked cookies cool completely before freezing them in an airtight container for up to 3 months.

Final Thoughts

These Chocolate Pecan Coconut Cookies are an absolute delight rich, chewy, and packed with flavor. Whether you’re baking them for a party, to share with friends, or just as a sweet treat for yourself, they’re sure to impress. The combination of coconut, chocolate, and pecans is a match made in cookie heaven!

Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Servings: 24 cookies | Calories: ~190 kcal per cookie