Soft and chewy. Made with milk chocolate chips, coconut, and pecans. They are a favorite at church and at home.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside.

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  • In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg then stir in the vanilla. Gradually mix in the dry ingredients. Mix in the chocolate chips, coconut and pecans. Roll dough into 1 inch balls and place the cookies 2 inches apart onto ungreased cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

214 calories; 13.5 g total fat; 28 mg cholesterol; 159 mg sodium. 22.7 g carbohydrates; 2.2 g protein; Full Nutrition

Reviews (217)

Read More Reviews
259 Ratings
  • 5 star values: 204
  • 4 star values: 46
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
06/16/2008
HELPFUL TIPS AFTER TRYING SEVERAL TIMES: What a unique twist and pleasant change to a traditional chocolate chip cookie (which Best Big Fat Chewy Chocolate Chip Cookie is the best). This is definitely chewy due to the coconut which adds to the pleasure of eating this. I recommend 1.5C of coconut 3/4C butter (the 2 extra T isn't necessary) 1/2C of pecans (they're softer than walnuts which is why I wouldn't substitute) and I used a medium scoop which produced 30 cookies at 10 min. I am not sure why some users had trouble with the oven temperature because it's perfect. I'm thinking they cooked a lot longer or made teeny weeny sized cookies. Read More
(83)
Rating: 5 stars
04/04/2007
These cookies are great!!! I measured the butter out in a cup and it works out to be 3/4 cup plus 2tbsps. Hope this helps. Read More
(62)
Rating: 4 stars
12/18/2008
After one bite of these cookies I thought ewww too sweet too gooey. I hate to review these and be the voice of dissent to all the rave reviews--I'll wait till hubs gets home and see what HE thinks. When I saw him get a glass of milk I already thought I knew the answer. And then he said "Ooooh these are good--sweet and gooey. This is the kind of cookie I could eat till I get sick." Guess that answers why I gave these a four star rating rather than three... Read More
(54)
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Rating: 5 stars
11/14/2007
These cookies were amazing. I made these about a week or so again. I used a little less butter 1.5 cups of the coconut pecans and chocolate chips and I used glazed pecans instead of regular ones. They were an instant favourite! I got 39 cookies out of it. I actually made them again a couple days ago. I cut out a little more butter added more fillings this time. They're still really good but I think I preferred the 1.5 cup fillings more. Cutting out butter doesn't affect the greatness for me. I made them slightly bigger and got 36 cookies. For me for my oven 8 minutes is PERFECT. Just lightly golden brown on the bottom tiny bit of goldenness on the top soft moist and chewy. Read More
(36)
Rating: 5 stars
03/09/2008
Warning: ADDICTIVE! These are awesome cookies I just ate 3 in a row! Only thing I did differently was to use semi-sweet chips since that is all I had on hand. I'd like to make them again using the milk chocolate I'm sure that would be even yummier. Thank you! Read More
(20)
Rating: 5 stars
08/19/2007
I was kind of hesitant to make this recipe because there were not alot of reviews on it. I'm glad I decided to make because they were sooo good. I was undecided on what kind of chips I wanted to use so I used both semi and milk chocolate. UPDATE I've made these cookies without the coconut and once without the coconut or nuts and they are still good and soft. I am going to make this my recipe for basic chocolate chip cookies also. Thank you for sharing your recipe! Read More
(19)
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Rating: 5 stars
12/20/2006
This is sooooo yummy! I used semi-sweet choc. chips as others have done. Also I had to call my mom-in-law for her defenition on 7/8 cup?? For those of you who don't know (like me)... it's 14 Tablespoons. These cookies are addictive! Read More
(14)
Rating: 5 stars
06/27/2008
Used 1 1/2 sticks of butter (3/4 cup) - turned out amazing. Best cookies I have ever made. I also made the cookies a few other times using chopped macadamia nuts (1/2 cup)- really yummy substitute for the pecans. Read More
(11)
Rating: 5 stars
03/13/2008
I followed the directions as is except I did not have any nuts. These turned out wonderfully. I used a small scoop to drop the cookies onto a baking stone. They kept there shape and were deliciously moist and chewy. I will try to remember to make these for the cookie exchange next holiday I am sure they would win first place! Read More
(10)