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Pecan Coconut Chocolate Chip Cookies

Rated as 4.67 out of 5 Stars
16

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

40 m servings 186
Original recipe yields 36 servings (3 dozen cookies)

Directions

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  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.

Footnotes

  • Cook's Note:
  • If you want a flatter cookie, cut the flour by 1/4 cup. These cookies are thick and chewy.

Nutrition Facts


Per Serving: 186 calories; 11.3 20.1 2.1 18 103 Full nutrition

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Reviews

Read all reviews 15
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 u...

Most helpful critical review

This is just ok. Followed recipe, but it needs something.

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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 u...

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!

This cookie is stuffed with goodies. How can you go wrong? They were very chewy so I increased the baking time because we prefer our cookies to have a little crunch, and it worked out fine. O...

I am a huge coconut fan so when I saw these I had to make them! I wish I would have only used 1/2 a tsp of coconut extract, a fully one give them a little too much of a fake flavor for me. I add...

Very nice cookies, I made using all butter, doubled the vanilla instead of coconut flavoring (still used the shredded coconut), white chocolate chips only and a bit more pecans. They're going qu...

We made these without the chocolate chips. I also toasted the coconut before hand. Then added it to the mixture. Love the favour and texture. No other changes. Baked for 11 minutes. Came out ...

Best cookies ever!!! and I have tried many many recipes from AR in the past (which are really good)but this one beats them all in my humble opinion, the things is this recipe has less sugar than...

I did nearly exact but I didn't have crisco so I used all butter. I also had planned for white chocolate. They needed 15 min bake time with my air bake cookie sheet. Turned out delicious!