Chocolate Coconut and Pecan Cookies

“No need to toast the pecans ahead of time; they will toast right in the cookies as they bake.”
1hr 6mins
3 dozen cookies, about

Ingredients Nutrition


  1. Position racks in the top and bottom thirds of the oven; preheat oven to 375°.
  2. Line two large baking sheets with parchment paper; set aside.
  3. In a bowl, whisk the flour, baking soda, and salt until combined; set aside.
  4. Place the chopped chocolate in the top half of a double boiler set over about 1 inch of simmering water; stir until half the chocolate has melted, then remove the double boilers top half from the heat and continue stirring until all the chocolate has melted; cool for 5 minutes.
  5. Meanwhile, soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute.
  6. Add in the sugar; continue beating until light and fluffy but still somewhat grainy, about 1 more minute.
  7. Beat in the eggs one at a time, making sure each is thoroughly incorporated before adding the next.
  8. Beat in the vanilla extract, then the cooled, melted chocolate until it looks smooth.
  9. Turn off the beaters; add in the prepared flour mixture, then beat at a very low speed until a soft, pliable dough forms; let mixer beat in the coconut and pecans at a very low speed, just until distributed.
  10. Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing cookies about 2 inches apart.
  11. Bake for 7 minutes, then reverse the sheets top to bottom and back to front.
  12. Continue baking for about 6 more minutes, or until the cookies are bumpy, rounded, and still a little soft to the touch.
  13. Cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.

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