• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
foodworthfeed
  • Home
  • About Us
  • Recipes
  • Contact Us
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Appetizers, Snacks & Sides
  • Breakfast & Brunch
  • Cocktails
  • Main Courses
  • Mocktails & Non-Alcoholic
  • Sauces & Condiments
  • Sweets & Dessert
  • Syrups
  • About Us
  • ×

    Recipes » Sweets & Dessert

    Chewy Dark Chocolate, Coconut & Pecan Cookies

    Published: Dec 11, 2021 · Modified: Dec 29, 2022 by foodworthfeed

    Jump to Recipe Print Recipe

    These scrumptious cookies are perfectly chewy and gooey flavored with brown butter, pools of dark chocolate, toasted coconut, pecans and a sprinkle of flaky sea salt!

    A hand breaking a big gooey dark chocolate coconut pecan cookie in half

    This page may contain affiliate link(s) to products used in this post. We only link to products we truly love and there is never any extra cost to you.

    These cookies are just the right amount of sweet, salty, nutty and studded with big disks of melty chocolate. These Dark Chocolate Coconut & Pecan cookies are based off our favorite chocolate chip cookies recipe but loaded with lots more flavor and a little crunch! They're absolutely addicting and sure to be a fabulous addition to your favorite cookie recipes!

    For another chocolatey cookie recipe, try our Dark Chocolate Dipped Pistachio Biscotti!

    Jump to:
    • Ingredients
    • How To Make Brown Butter
    • Mixing the Dough (& Trying Not To Eat it All)
    • Portioning and Chilling The Dough
    • Baking Tips for Chewy Delicious Cookies
    • Freezing, Saving & Storing
    • More Baking Recipes
    • Recipe

    Ingredients

    These Dark Chocolate Coconut Pecan Cookies use all the usual ingredients for cookies plus a few special mix-ins. Here's what you'll need:

    Ingredeints for this cookie recipe including flour, brown butter, sugar, brown sugar, baking powder, baking soda, salt, eggs, dark chocolate, pecans and toasted coconut
    Ingredient quantities can be found in the recipe card at the bottom of this post.
    • Salt - We use Diamond brand kosher salt in the cookie dough. If you're using iodized or table salt, reduce quantities by about half.
    • Granulated Sugar & Brown Sugar - This sugar combination lends to these cookies perfect golden brown color, sweet flavor and chewy texture.
    • Brown Butter - Brown butter is key to these cookies delicious nutty flavor! See our How To Make Brown Butter post for step by step instructions and more baking inspiration! Brown butter + pecans + coconut + chocolate = absolute HEAVEN.
      • In a pinch, you can substitute plain softened butter for this recipe.
    • Pecan Halves & Pieces - Lightly toasted to bring out the flavors!
    • Toasted Coconut Flakes - UNSWEETENED coconut is key here! Otherwise the dough will be too sweet and have an unpleasantly stringy texture. We use Bob's Red Mill coconut flakes.
    • Dark Chocolate - When it comes to cookies, chopped chunks or chocolate disks are greater than chocolate chips. Sure, you can use regular bitter sweet chocolate chips but large hunks of dark chocolate lead to ooey gooey melty pools of chocolate that are simple irresistible. As pictured, we used regular dark chocolate melting chips (Ghirardelli makes some yummy ones), but if you can find Vahlrona's signature chocolate feves - all the better.
    • Fleur de Sel - Optional but oh, so good. Topping these cookies with a sprinkle of flaky sea salt is next level divine.

    How To Make Brown Butter

    Brown butter makes these chocolate, pecan, and coconut loaded cookies so nutty, flavorful and delicious! The flavor of brown butter pairs SO well with the other ingredients. Making brown butter only takes one ingredient, one pan, a few minutes and is well worth the effort! Here's how:

    Place sliced butter (this recipe uses unsalted butter) in a medium saucepan or skillet. We like to use a stainless steel pan with a lightly colored bottom, so we can see when our butter is golden and not burnt.

    Tablespoons of butter melting in a stainless steel pan

    Place butter over medium heat and melt. When the butter melts, the milk solids - which will look white and foamy - will separate from the butter fat and rise to the top.

    Use a whisk or rubber spatula to stir the butter, frequently. After a few minutes of cooking (the exact times will depend on your quantity of butter and cooking temperature) the white foam will start to subside.

    Whisking melted butter in a pan

    Then, the milk solids will begin to turn a light golden color. Keep whisking and DO NOT TAKE YOUR EYES OFF THE BUTTER! At this stage the butter will go from barely brown to burnt in a matter of seconds. When the milk solids sink, become golden brown and the butter smells nutty, rich and aromatic: the brown butter is complete! Remove it from the heat.

    Whisking foamy brown butter in the pan

    Immediately transfer the brown butter to another bowl or container to stop the cooking and prevent burning. Be sure to use a rubber spatula to scrape all those delicious little brown bits from the pan into the butter. Viola!!

    Using & Measuring Brown Butter for This Recipe

    Now that you have delicious brown butter, what's next? Well, first off, the butter needs to be re-measured. We recommend using a kitchen scale for accuracy, but a volume measurement can also work.

    I scant cup of melted brown butter in a glass measuring cup
    In this photo you can see how 1 Cup of butter reduced to a scant cup of brown butter.

    WHY? When the butter is cooked into brown butter, some of the moisture inevitably evaporates. That evaporation causes the butter to decrease in weight and volume. Therefore, even if you weighed your butter to the precise 280 grams/ 2½ Cups before, browning... you still need more butter.

    So, there are two things you can do:

    • A.) Make an entire pound of brown butter, measure it after it's cooled and utilize any extra in another recipe OR
    • B.) Brown the measured amount of butter for this recipe. Then, after browning, return the brown butter to the scale and add a little additional softened butter, as needed, to account for the loss.

    Once the brown butter is made it will be melted, liquid gold. (Which is perfect for pasta sauces and lobster boils!) However, for this Dark Chocolate Coconut Pecan cookies recipe, we need room-temperature solidified butter. Either make the brown butter well ahead of time (I usually have some ready-to-go in the fridge) or allow the melted butter to cool until softened.

    A close up shot of softened brown butter swirls
    Room temperature softened brown butter is key for making these cookies!

    When I need to, I pop the warm brown butter in the fridge and stir it (every ten, or so minutes) until solid but not cold and hard. A longer amount of time on the counter top works just as well.

    Mixing the Dough (& Trying Not To Eat it All)

    This delicious cookie recipe is quick and easy to mix up. You can make this recipe in a stand mixer fitted with the paddle attachment, in a mixing bowl with an electric mixer or by hand with a wooden spoon and little elbow grease!

    1. Start by adding softened brown butter and both sugars. On medium speed (or by hand) cream butter and sugar together until well combined.
    2. Then add vanilla extract and the eggs, one at a time. Mix until combined and use a rubber spatula to scrape down the sides of the bowl as needed.
    3. Next, add in your dry ingredients. Do not over mix! To avoid over-mixing in the stand mixer, I lightly pulse the mixer on and off of it's lowest speed about 10 - 15 times or until the flour mixture is almost completely mixed in.
    4. To finish the dough, add in the dark chocolate pieces, pecans and toasted coconut. Mix them in with a few additional pulses or by hand until well distributed throughout the dough.

    For another scrumptious coconut and chocolate cookie recipe, make our Billionaire Alfajores with Homemade Dulce de Leche & Toasted Coconut!

    Portioning and Chilling The Dough

    Here's the catch. Were you expecting a catch? This cookie dough needs to be chilled at least overnight or for up to 72 hours before baking. Technically speaking, could you bake this dough right away? Yes. However, allowing this dough to chill, rest and fully absorb the flour into the butter will create the PERFECT chewy texture. Trust me. It's worth the wait.

    I recommend scooping (or weighing) the cookie dough right after mixing - when it is still soft. These cookies are best when you make them bakery-style BIG. When these Dark Chocolate Pecan Coconut cookies are nice and big, they bake off to have a slightly crisp golden edge, with gooey, chewy centers.

    I use a #10 ice cream scoop to portion these cookies on a sheet tray. If portioning with a scale, these cookie dough balls should be about 3 and a half ounces, or nearly 100 grams. In this case, I promise, bigger is better.

    scooped portions of coconut pecan chocolate chip cookie dough lined up side by side

    Baking Tips for Chewy Delicious Cookies

    This recipe makes a damn good cookie! Follow this advice to ensure you make the best batch of Dark Chocolate Coconut Pecan cookies possible!

    • Use a kitchen scale! Baking recipes are like science and consistency is key. Cups and spoons can work, but scales are a baker's best friend. Scales can be purchased on Amazon for $10 - $15 USD.
    • Mix dough with room-temperature ingredients. Do not use hot, melted brown butter or cold eggs! Baking happens best when all ingredients are at room temperature. For a quick hack, place cold eggs in a bowl of warm water for a few minutes to remove their chill.
    • Do not over mix the dough! Over mixed cookie dough is tough and crumbly. Mix the dough until the flour is just combined and no longer visible in the dough.
    • Scoop dough when it's still soft! It is much easier to use a cookie scoop to portion the dough right after mixing. Don't wait until it's already cold!
    • REFRIGERATE THE SCOOPED DOUGH OVERNIGHT! Or up to 3 days! I don't mean to yell... and I know the wait is hard, but these cookies amazing texture is all thanks to your patience. It's something I learned when working as a pastry chef, and a rule I've learned to live by. Just trust.
    • Temper the cookies before baking. These cookie bake best when the dough has tempered. When the cookie dough is soft enough to flatten a bit with the palm of your hand, they're ready to bake.
    • Top with extra goodies. For a sweet treat with a pretty appearance, I like to reserve a few of the pecan halves and dark chocolate pieces. Before baking, I top each cookie with a few pieces. Every cookie deserves a toasty pecan half and a gooey pool of chocolate right on top!
    • Don't over bake! Remember, cookies continue to bake on the pan for a few minutes after you take them out of them oven. Take them out when the edges are barely golden and the center is still soft and undercooked. After a couple minutes, transfer cookies to a wire rack to finish cooling and stop cooking.
    • Bake in small batches! Remember, this is a BIG cookie. Four - six cookies is the maximum that will fit on a prepared baking sheet.
    • Sprinkle with flaky salt. A sprinkle of flaky sea salt over these finished cookies looks sophisticated and gives this recipe that addicting sweet and salty flare.
    A slightly flattened scoop of brown butter cookie dough on a sheet tray topped with a dark chocolate disk and toasted pecan half
    For an irresistible bakery-style appearance, reserve a few dark chocolate disks and toasted pecan halves for topping each cookie before baking.

    Freezing, Saving & Storing

    Dark Chocolate, Pecan and Coconut cookies are perfect for making ahead of time and baking off whenever you need an indulgent gooey-centered pick-me-up! Here are our recommendations for storing:

    Storing Cookie Dough

    • Refrigerator - Keep the scooped cookie dough in the refrigerator, covered tightly, for up to 3 days until ready to bake.
    • Freezer - This cookie dough can be frozen for up to 3 months! Slightly flatten each scoop of cookie dough, before chilling. Then, allow the cookie dough to chill in the refrigerator until firm. Transfer chilled scoops of cookie dough into a freezer safe bag or container and freeze. Cookies can be baked from frozen (with a longer baking time). However, we recommend thawing cookie dough first, in the fridge or counter top, for more even baking.

    Storing Baked Cookies

    • Room Temperature - Baked cookies can be stored in an airtight container on the countertop for several days. (But they rarely last that long in our house!) We like to warm our cookies in the microwave for a few seconds before enjoying.
    • Freezer - You can also store the baked cookies, twice-wrapped in the freezer for up to one month. Thaw completely at room temperature.
    A broken coconut pecan chocolate chunk cookie on a piece of crumpled parchment paper next to a cooling rack full of cookies

    More Baking Recipes

    For our entire collection of scratch baking recipes, check out our Sweets & Desserts page!

    • Pistachio Biscotti Dipped in Dark Chocolate
    • Peanut Butter Pie with Chocolate Topping and Pretzel Crust
    • Cinnamon Streusel Muffins
    • Billionaire Alfajores with Homemade Dulce de Leche & Toasted Coconut

    If you make these cookies, please leave us a star rating below!

    Recipe

    A hand breaking a big gooey dark chocolate coconut pecan cookie in half

    Chewy Dark Chocolate, Coconut & Pecan Cookies

    These huge chewy cookies are made with brown butter, toasted coconut, pecans and big pools of melty dark chocolate! So yum!
    5 from 2 votes
    Rate This Recipe
    Print Pin
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Chill Time: 1 day
    Total Time: 1 day 45 minutes
    Servings: 16 Cookies
    Author: foodworthfeed
    Prevent your screen from going dark while reading this recipe

    Special Equipment

    • Stand Mixer with the Paddle Attachment (or Electric Mixer) Optional
    • #10 Cookie Scoop (6 Tablespoon + 1 teaspoon / 95 milliliter)

    Ingredients

    • 1 ½ Cups unsalted brown butter 2½ sticks plus more, as needed: See Note: a.
    • 1 ½ Cups pecan halves and pieces toasted
    • 1 ½ Cups unsweetened coconut flakes toasted
    • 3 ⅔ Cups all-purpose flour
    • 1 ¼ teaspoons baking soda
    • 1 ½ teaspoons baking powder
    • 1 ½ teaspoons fine kosher salt*
    • 1 ¼ Cups light brown sugar
    • 1 Cup plus 2 Tablespoons granulated sugar
    • 2 large eggs room-temperature
    • 2 teaspoons vanilla extract
    • 1 ½ Cups dark chocolate disks, feves or chopped chunks
    • 1 - 2 Tablespoons flaky sea salt such as flour de sea or Malden, optional
    US Customary - Metric

    Instructions

    • Gather, measure and prepare the Dark Chocolate, Coconut & Pecan Cookies ingredients as listed. For the most consistent results, we recommend using metric weight measurements whenever possible. To view metric measurements, toggle the US Customary/Metric switch at the top of this recipe card.
    • To Brown The Butter: Add sliced butter to a medium saucepan set over medium heat. Melt butter, stirring frequently until the frothy white milk solids toast to a golden brown and butter is nutty and aromatic. Immediately remove from heat and set aside until solidified at room temperature. (See Note: a.)
    • To Toast The Coconut & Pecans: Preheat oven to 350° Fahrenheit (65° celsius). Place unsweetened coconut flakes on the center baking sheet. Bake for 3 - 7 minutes or until coconut is golden brown along the edges. Set aside to cool. Then, place pecans on a baking sheet. Bake for 5 - 10 minutes or until lightly toasted and aromatic. Set aside to cool.
    • Cookie Dough: In medium mixing bowl, add flour, baking soda, baking powder and salt. Whisk to combine and set aside.
    • In the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl with electric mixer or wooden spoon) cream softened brown butter together with granulated sugar and brown sugar. While mixing, add eggs one at a time. Add vanilla extract.
    • Add flour mixture and pulse stand mixer on it's lowest speed 10 - 15 times (or mix by hand) until flour is about 90% incorporated. Add toasted coconut, toasted pecans and dark chocolate disks. (See Note: b.) Pulse (or mix) a few additional times until flour is fully incorporated and the mix-ins are well distributed.
    • Use a large #10 cookie scoop to portion dough onto sheet tray. Chill dough in the refrigerator overnight or for up to 72 hours before baking.
    • When ready to bake, arrange a rack in the center third of the oven and preheat to 350° Fahrenheit (180° celsius). Meanwhile, remove cookie dough from refrigerator to temper.
    • Arrange 4 - 6 cookies on a parchment lined baking sheet. (Remember, the cookies are large and will spread significantly.) Use the palm of your hand to slightly flatten the dough. If using, top each disk of cookie dough with a reserved dark chocolate disk and pecan half. Sprinkle with flaky sea salt, as desired.
    • Bake cookies for 18 - 22 minutes or until the edges are lightly golden and the center of the cookies are still slightly raw/underbaked. (This helps create a gooey, chewy center!) The cookies will continue to bake for a few minutes once the pan is removed from the oven. After 2 - 3 minutes, transfer cookies to a wire rack to finish cooling. Enjoy while warm.

    Notes

    a. Some moisture will evaporate from the butter when cooking. For this reason, you will need 2 - 3 extra Tablespoons extra of butter. We recommend scaling the butter after browning to compensate for the loss. For more detailed instruction, see the How To Make Brown Butter text in the post above. 
    b. We like to reserve a few some of the chocolate and pecans to top the cookies with before baking. If you would like, reserve a small amount of each to be added in Step 9. We do not recommend topping cookies with additional coconut, as it is likely to burn. 
    foodworthfeed recipes are developed using Diamond brand kosher salt. If using iodized or table salt, reduce quantities by about half. 

    *Unless otherwise noted, foodworthfeed recipes are developed using Diamond Crystal brand kosher salt. If using iodized or table salt, reduce quantities by about half.

    Nutrition

    Calories: 667kcal | Carbohydrates: 55g | Protein: 7g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 641mg | Potassium: 267mg | Fiber: 4g | Sugar: 26g | Vitamin A: 940IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg
    Did You Try This Recipe?Please leave a star rating! Then snap a pic & mention @foodworthfeed or tag #foodworthfeed to be featured on our Instagram stories!

    More Sweets & Dessert

    • Orange Cranberry Christmas Cake with Sugared Cranberry Wreath
    • Pennsylvania Dutch Apple Pie with Brown Butter Crumble
    • No Bake Pumpkin Pie with Salted Caramel
    • Homemade Caramel Sauce (Without Corn Syrup)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Scott and Taylor Woodworth holding cocktails

    Hi, We're Scott & Taylor!

    We're the husband & wife creators behind foodworthfeed! Together we're recipe developers, food photographers, amateur dishwashers and pro taste testers!

    More about us →

    Taste of the Season

    Check out our favorite recipes for kicking off the new year!

    • Citrus Salad with Fennel, Pistachios & Poppyseed Dressing
    • Arugula and Prosciutto Salad
    • Creamy Chicken & Wild Rice Soup
    • Roasted Parsnip Soup with Gremolata Croutons
    • Oven Roasted Cherry Tomatoes
    • Grilled Honey Balsamic Chicken

    Most Popular

    • Our Favorite Easy Pie Crust Recipe (Without a Food Processor)
    • Homemade Semolina Pasta Dough (How To Make Fresh Pasta)
    • Peanut Butter Pie with Chocolate Topping and Pretzel Crust
    • Golden Beet Salad (A Favorite Year Round Recipe)
    • Lobster and Grits with Saffron
    • Sweet Skillet Cornbread with Honey Butter

    Footer

    ↑ back to top

    • Who We Are
    • Contact Us
    foodworthfeed logo

    • Privacy Policy
    • Disclaimers

    Copyright © 2023 foodworthfeed