Soft + Chewy Chocolate Chip, Pecan, & Coconut Cookies

In this post you will find my infamous recipe for these delicious cookies pictured above! I hope you get to bake end enjoy them just as much as me and my boys do!

One day while Isaiah was asleep in the NICU, Tony and I went to Black Walnut Cafe in Rice Village for lunch. Isaiah was about a week old and we were in need of some fuel and fresh air. I vaguely remember us both submitting our orders, but eyeballing these “moonshine” cookies. So we ordered two! They were, hands down, the BEST cookies WE (I) ever had! All I knew was that there were chocolate chips and coconut in them. Since then, I have made my own version of them and yesterday I made my BEST batch yet! SO I just had to share with you now that I’ve perfected my recipe.

: : Ingredients : :

• 1 1/2 cup whole wheat purpose flour (all-purpose flour works VERY well)
• 1 cup brown sugar (dark or light works well)
• 1/2 tsp baking soda
• 1/3 cup unsalted butter (room temperature)
• 1/3 cup unsalted butter (melted)
• 1 large egg, beaten lightly
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 – 1 cup of shredded coconut (amount depends on your preference)
• 1/2 – 1 cup of chopped pecans ( amount depends on your preference)
• 1 cup of chocolate chips (milk chocolate and semi-sweet works well)

: : Recipe : :

I used my KitchenAid Mixer to mix everything. Please note, I did use my wire whip but this IS NOT recommended as the wires can release from the hub. Its best to use the flat beater instead for baking cookies.

1. Preheat oven to 375 F. Take out 1/3 cup butter to soften and reach room temperature and another 1/3 cup of butter to melt. Using parchment paper, align 1-2 baking pans. No need to butter the parchment paper.
2. Once butter has reached room temperature, mix together with melted butter. Mix in brown sugar until you have a molasses-like consistency.
3. Mix in the vanilla, egg, and salt. Then, the baking soda and flour. At this point, you should have a sticky but smooth dough.
4. Next, add in the shredded coconut, chocolate chip, and pecans.
5. Using a mini ice scream scoop or anything that can cleanly scoop golf-ball sizes of the dough. I was able to put 6-8 cookies on one baking sheet.
6. Bake for 8 – 9 minutes and then allow the cookies to finish baking on the baking sheet but NOT in the oven. This will also allow the cookies to be soft + chewy + cool. I found them to turn out best at 8 – 8 1/2 mins in the oven and sit out for 2 mins.
7. Top with shredded coconut + EAT!

Thats it! These are quick, easy, and DELICIOUS. If you decide to give them a try, I would love any feedback! Enjoy!