Coconut and Toasted Pecan Chocolate Chunk Cookies

Toasted Pecan and Coconut Chocolate Chunk Cookies 6
Are you all getting tired of being bombarded with sweet treats from around the blogosphere yet? I hope not because I have some giant, chewy, decadent cookies to share with you. They are officially my new favorite cookie.
Toasted Pecan and Coconut Chocolate Chunk Cookies 4
I took the glorious bakery style cookie recipe I shared last summer and updated them a bit to fancy them up. But don’t worry, they are still just as simple.
Toasted Pecan and Coconut Chocolate Chunk Cookies 3
I took some inspiration from one of my favorite candy bars, Almond Joy, to create this tasty cookie with unsweetened coconut, chocolate chunks and toasted pecans. And man was that a good idea!

What I love even more about these is that you can freeze the dough and have it ready for whenever the craving strikes. It’s also a nice way to control yourself at the holidays because I know if there is a whole batch of cookies laying around I have a lot less self control. This way, you can just bake one, get your fix and move on. `

I’ve been thinking about my Christmas baking list for awhile now and these are a definite must!

Coconut and Toasted Pecan Chocolate Chunk Cookies
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  1. 1 cup butter, softened
  2. 1/2 c shortening
  3. 1 1/2 cup dark brown sugar
  4. 1/2 cup granulated sugar
  5. 2 large eggs
  6. 4 teaspoon vanilla extract
  7. 4 1/3 cup all-purpose flour
  8. 2 Tbsp. cornstarch
  9. 2 tsp. baking soda
  10. 1 tsp. salt
  11. 1 1/2 cups chocolate chunks
  12. 1/2 cup unsweetened coconut
  13. 1 cup toasted pecans, chopped
  1. Cream together the butter, shortening and sugars until they are light and fluffy.
  2. Add eggs, one at a time, to the sugar mixture. Add vanilla.
  3. Combine flour, cornstarch, baking soda and salt in a large mixing bowl. Add dry ingredients to the creamed mixture until fully incorporated. Stir in chocolate chunks, coconut and pecans.
  4. Line two cookie sheets with parchment paper. Using a 1/4 cup measuring cup, scoop out dough and form into balls then slightly flatten the top. Place on prepared cookie sheets. Place in freezer for 2 hours. At this point, you can either bake the cookies or place them in a freezer bag then throw them in the freezer for future use (up to 3 months).
  5. To bake the cookies, preheat the oven to 350 degrees F. Bake on a greased or parchment covered cookie sheet for about 15 minutes (mine took about 17).
Meg's Everyday Indulgence
Toasted Pecan and Coconut Chocolate Chunk Cookies 2

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