Coconut Pecan Chocolate Chip Cookies (Flourless)
In the mood for baking? Coconut Pecan Chocolate Chip Cookies are made with only 5 ingredients, and no flour. These cookies are chewy-delicious and not too sweet in every bite. An ideal recipe for making cookies without any fuss. Just stir all the ingredients in one bowl, and bake! And freeze some! This recipe is so simple and easy – it’s a keeper.
Tell Us About Coconut Pecan Chocolate Chip Cookies…
If you love a chewy, coconut-nutty, chocolatey-flavored cookie? Then this recipe is for you. This is undoubtedly one of the easiests-no-fuss cookie that bakes in minutes.
LOADED: These coconut pecan chocolate chip cookies are loaded with unsweetened shredded coconut flakes, chocolate chips, chopped pecans, and sweetened condensed milk.
FLAVOR: The flavor is mostly coconut, with bits of chocolate and pecan. These cookies are a ‘not-too-sweet’ kind of cookie. One cookie will satisfy your craving.
MIXING: No special equipment needed. Only a good, strong wooden spoon or spatula is needed to stir to combine. And an ice cream scoop to pull the coconut mixture and transfer it onto baking sheets.
BAKING: Then they are baked on low heat to give the most chewy cookie. So good, you’re going to love this cookie and go coco-nutty!
And, if you’re looking for more flourless cookie recipes, be sure to try our Gluten-Free Peanut Butter and Chocolate Chip Cookies and our most popular Easy Coconut Orange Macaroons next. These are some of our favorite cookie recipes. This cookie recipe is adapted from MomonTimeOut.
Ingredients You Will Need:
- Unsweetened Coconut Flakes – we love a thick, shredded texture, and we used the entire 7-ounce (198g) bag of coconut flakes.
- Chocolate Chips – we used 1 cup of semi-sweet chocolate chips.
- Mini Chocolate Chips – you will need 1/2 cup of semi-sweet mini chocolate chips.
- Sweetened Condensed Milk – you will need one 14-ounce can.
- Pecans – we used 3/4 cup of chopped, salted pecans.
- Additional Optional: Toss in chopped walnuts or almonds in place of pecans. Plus, you can add 1 teaspoon of vanilla extract into the mixture.
How to Make Coconut Pecan Chocolate Chip Cookies?
If this is your first time making these cookies, no worries. We’ll show you how to make them quickly and easily with just a few tips.
- Preheat your Oven to 325F (163C). Next, place a sheet of parchment paper on two cookie sheets and set them aside.
- Stir to Combine: Measure and place all the ingredients in one large mixing bowl. Then stir the mixture to combine, and do this for a few minutes (it will give you an arm workout) until the coconut is completely moistened from the condensed milk. Be sure to scrape the sides down to incorporate all of it.
3. Scoop Out the Cookie Dough: Scoop out the cookie dough, using an ice cream scoop (or cookie scoop), onto the prepared baking sheets.
4. Use a Tablespoon: Grab a tablespoon to help flatten the top.
5. Wet Your Fingers: The cookie dough will be very sticky. Next, wet your fingertips and use your fingers to shape each cookie into a disk.
6. Bake on the Middle Rack: Bake these cookies on the middle rack of the oven for 12 to 13 minutes, until the cookies are golden brown around the edges. Remove from the oven and allow the cookies to cool on the baking sheet.
7. Store cookies in an airtight container. Yields about 18 to 19 cookies
Options and Baking Tips:
- The cookie batter will be very thick and sticky, which is why we used a spoon and an ice cream scoop to help shape them into same-size disks.
- The size of these cookies will be large, and will make about 18 to 20 cookies. If you prefer them to be smaller, then use a smaller cookie scoop, and it will yield about 3.5 dozen cookies.
- Best to keep an eye on them while baking. They bake up quickly, and you don’t want to overbake them.
- You can toss in chopped walnuts or almonds instead of pecans.
- You can also omit the nuts completely for a Nut-Free cookie.
Storing and Freezing:
- Transfer these coconut pecan chocolate chip cookies to a sealed container. If you keep them chilled in the fridge, they will stay fresh for weeks.
- Cookies will freeze well for up to two months.
These Coconut Pecan Chocolate Chip Cookies are worth making!
This is an ideal recipe when you want to whip up a batch of cookies without any fuss. These are chewy and delicious – especially if you love the flavor of coconut and chocolate. Everyone will love these cookies. Not too sweet… and just the perfect amount of chocolate. YUM! One large cookie will suffice for anyone’s cravings. Try this recipe, and let us know.
ENJOY!
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Craving More Cookie Recipes?
Here are a few more easy-to-make cookie recipes from 2SR:
- Breakfast Granola Cookies
- Chewy S’mores Cookies
- Easy Coconut Orange Macaroons
- Flourless Fudgy Brownies
- No-Bake Chocolate Chip Peanut Butter Cookies
Coconut Pecan Chocolate Chip Cookies
Coconut Pecan Chocolate Chip Cookies are made with only 5 ingredients and are chewy-delicious and not too sweet in every bite. An ideal recipe for making cookies without any fuss. Just stir all the ingredients in one bowl, and bake!
Ingredients
- 1 package (7-ounce, 198g) unsweetened coconut flakes
- 14-ounce can of sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup semi-sweet "mini" chocolate chips
- 2/3 cup unsalted chopped pecans
- Optional: 1 tsp. vanilla extract
Instructions
- Preheat your Oven to 325F (163C). Next, place a sheet of parchment paper on two cookie sheets and set them aside.
- Stir to Combine: Measure and place all the ingredients in one large mixing bowl. Then stir the mixture to combine, and do this for a few minutes (it will give you an arm workout) until the coconut is completely moistened from the condensed milk. Be sure to scrape the sides down to incorporate all of it.
- Scoop Out the Cookie Dough: Scoop out the cookie dough, using an ice cream scoop (or cookie scoop), onto the prepared baking sheets.
- Use a Tablespoon: Grab a tablespoon to help flatten the top.
- Wet Your Fingers: The cookie dough will be very sticky. Next, wet your fingertips and use your fingers to shape each cookie into a disk.
- Bake on the Middle Rack: Bake these cookies on the middle rack in the oven, for 12 to 13 minutes, until the cookies are golden brown around the edges. Remove from oven and allow the cookies to cool on baking sheet.
- Store cookies in an airtight container. Yields about 18 to 19 cookies
Notes
Recipe Tips and Notes:
- The cookie batter will be very thick and sticky, which is why we used a spoon and an ice cream scoop to help shape them into same-size disks.
- The size of these cookies will be large, and will make about 18 to 20 cookies. If you prefer them to be smaller, then use a smaller cookie scoop, and it will yeild about 3.5 dozen cookies.
- Best to keep an eye on them while baking. They bake up quickly, and you don't want to overbake them.
- You can toss in chopped walnuts or almonds instead of pecans.
Nutrition Information:
Yield: 18 servings Serving Size: 1 serving (1 large cookie)Amount Per Serving: Calories: 319Total Fat: 28gCarbohydrates: 11.3gFiber: 6.8gSugar: 9.3gProtein: 3.4g
Have a Delicious Day! …Happy Baking! 🙂
xo anna and liz
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