Irresistibly Soft Blueberry Coconut Pecan Cookies Recipe

These Blueberry Coconut Pecan Cookies are soft, chewy, and perfect for any occasion, combining dried blueberries, nutty pecans, and sweet coconut.

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Prep Time 15

Cook Time 12

Cooling Time 10

Total Time 37

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 170

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Dough

1 cup Butter room temperature
3/4 cup Brown Sugar packed
3/4 cup Granulated Sugar
2 large Eggs
1 teaspoon Vanilla Extract preferably pure
1 teaspoon Cornstarch or arrowroot as a substitute
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 cups All-purpose Flour

For the Mix-ins

1 cup Pecans roughly chopped
1 cup Sweetened Shredded Coconut finely shredded
1 cup Dried Blueberries can substitute with dried cranberries

Equipment

mixing bowl
Electric mixer
Baking sheets
Parchment paper
Ice cream scoop
spatula

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and prepare two baking sheets with parchment paper.
In a large mixing bowl, cream the butter with brown and granulated sugar until creamy.
Mix in eggs and vanilla extract until fully combined.
Add cornstarch, baking soda, salt, and flour, mixing until just combined.
Fold in coconut, blueberries, and pecans until evenly distributed.
Portion the dough into balls and place them on the baking sheets.
Bake the XL cookies for 10-12 minutes or mini cookies for 8-9 minutes.
Cool the cookies on the sheets for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 170kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Enjoy these cookies fresh, or store them in an airtight container. They can also be frozen for longer storage.

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