There are some recipes that I’m a bit hesitant to share. I know it seems greedy, but there is always something about those recipes that make them over the top, or very unique, or are just plain delicious. And I don’t want to give that away! Clearly, this post has unwillingly become about my selfishness.
But let me tell you this: I almost kept this cookie recipe from you. Yep, they are that good. Think: butter pecan ice cream mixed with coconut cream pie all tucked into a chocolate chip cookie. They are not only over the top, and unique, but they are beyond delicious. And I wanted to keep them all to myself.
In the spirit of the season of giving, here you are. It’s not too late to add one more cookie to that gift basket, or dessert table or especially to leave for Santa tonight – trust me, they will work.
Coconut Pecan Chocolate Chip Cookies (adapted from Cookie Madness)
- 1 cup whole pecans
- 2 tablespoons unsalted butter
- 1/2 tsp. salt
- 1 cup, sweetened flaked coconut
- 2 sticks unsalted butter, at room temperature
- 1.5 cups lightly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla bean paste, use vanilla extract as substitution
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 teaspoon baking soda
- 1 teaspoon salt
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil.
- In a frying pan, melt butter over medium low heat until bubbly and brown. Add pecans and stir to toast for about 8-10 minutes, until fragrant.
- Add coconut and continue to stir until the coconut has toasted, and is fragrant, another 5 minutes. Turn off the heat and let cool.
- In large bowl, using an electric mixer, beat the butter for about 30 seconds until creamy. Add brown sugar and granulated sugar until smooth and creamed. Beat in the eggs and vanilla until they are combined.
- In a separate bowl, mix together the flour, baking powder, baking soda and salt.
- Slowly mix in the flour mixture.
- Stir in the chocolate chips, toasted pecans and coconut into the dough.
- Using a heaping tablespoon measurement, scoop out dough onto baking sheet and bake for about 14 to 15 minutes, until golden brown.
- Transfer to a wire rack to cool completely.