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Blueberry Coconut Pecan Cookies

Chewy Blueberry Coconut Pecan Cookies You’ll Crave Always

These Blueberry Coconut Pecan Cookies are a perfect blend of sweetened coconut and tart blueberries, delivering a chewy, bakery-quality treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 40 minutes
Total Time 1 hour 7 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup butter (room temperature) Essential for moistness and structure; avoid using melted butter for the best texture.
  • 1.25 cups brown sugar (packed) Adds rich sweetness and enhances the chewiness of your cookies.
  • 0.5 cup granulated sugar Balances sweetness and contributes to a delightful cookie texture.
  • 2 eggs Binds ingredients together while adding moisture.
  • 2 teaspoons vanilla extract Introduces depth of flavor to elevate your cookies.
  • 0.25 cup cornstarch Keeps cookies soft and chewy; can be substituted with arrowroot starch if needed.
  • 1 teaspoon baking soda Acts as a leavening agent to create lift.
  • 1 teaspoon salt Enhances the overall flavor profile of the cookies.
  • 2.5 cups flour (measured correctly) Provides structure to the cookies; always spoon and level when measuring.
For the Mix-ins
  • 1.75 cups pecans (roughly chopped) Adds a delightful crunch and nutty flavor.
  • 1.5 cups sweetened shredded coconut Contributes moisture and chewiness without overpowering the other flavors.
  • 1.25 cups dried blueberries Offers bursts of sweetness and a chewy texture; dried cranberries can be used as a substitute.

Equipment

  • Oven
  • Mixing Bowl
  • mixer
  • cookie scoop
  • Baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare two baking sheets by lining them with parchment paper.
  2. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add in the eggs and vanilla extract, mixing until well incorporated.
  3. In a separate bowl, whisk together the cornstarch, baking soda, salt, and flour. Gradually add this mixture to the creamed ingredients while mixing on low speed.
  4. Gently fold in the shredded coconut, dried blueberries, and chopped pecans into the dough.
  5. Using a cookie scoop, portion out the dough and roll into balls, placing them on the prepared baking sheets.
  6. Bake for 10-12 minutes for XL cookies, or 8-9 minutes for mini cookies until lightly golden around the edges.
  7. Let the cookies cool on baking sheets for about 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1.2mg

Notes

For best results, always use room temperature butter and avoid overmixing the dough to keep cookies soft and chewy.

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