Christmas Chocolate Pecan Coconut Cookies

Instructions for Chocolate Pecan Coconut Cookies

Step 1: Preheat Oven

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease.

Step 2: Prepare the Dough

1. Cream together butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes).
2. Add eggs one at a time, mixing well. Stir in vanilla.
3. Whisk together flour, baking soda, and salt in a separate bowl.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Fold in chocolate chips, pecans, and coconut.

Step 3: Shape the Cookies

1. Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
2. Slightly flatten each ball with a spoon.

Step 4: Bake the Cookies

1. Bake for 10-12 minutes, or until edges are lightly golden. Centers should be soft.
2. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Notes

• Use room temperature butter and eggs for best results.
• Don’t overbake! Slightly underbaked centers will result in a chewy cookie.
• Toasting the pecans beforehand adds extra flavor.

Recipe Variations & Substitutions

• Use white chocolate chips instead of semi-sweet.
• Add 1/2 cup dried cranberries for a festive tartness.
• Replace half the vanilla with almond extract for a nutty undertone.

Frequently Asked Questions (FAQs)

1. How do I store these cookies?

Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.

2. Can I freeze the cookie dough?

Yes! Freeze unbaked dough balls on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to baking time.

3. Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend and ensure all other ingredients are certified gluten-free.

Enjoy these delicious and festive cookies!

Happy baking!