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Pecan-Chocolate Chip Coconut Cookies

When my four children were young, everyone wanted different kinds of cookies. After I came up with this recipe, everyone was happy, and it’s still a cookie they ask for. Thanks to the cream cheese, these cookies bake up soft and fluffy. —Linda Brown, Hooker, Oklahoma
  • Total Time
    Prep: 35 min. Bake: 10 min./batch + cooling
  • Makes
    about 9 dozen


  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 2/3 cup sweetened shredded coconut
  • 1-1/2 to 2 cups pecan halves


  • Preheat oven to 350°. Beat first four ingredients until blended. Beat in eggs and vanilla. Whisk together flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and coconut.
  • Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a pecan half.
  • Bake until lightly browned, 9-11 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 77 calories, 5g fat (2g saturated fat), 10mg cholesterol, 57mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein.
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