Blueberry Pecan Coconut Cookies Recipe
Hey there, fellow baking enthusiasts! Today, I’m sharing a recipe that’s like a cozy hug in cookie form—think buttery goodness meets a tropical twist with a burst of blueberry delight. Here’s to elevating your cookie game with these irresistibly nutty, coconut-infused treats that are sure to satisfy your sweet tooth and impress anyone who gives them a try! 🍪💙🥥
My Blueberry Pecan Coconut Cookies are flavored in ways that I love and think most people would love. They have three components that make them extra tasty and interesting.
They have a combo of creamy and nutty richness that comes from butter and the two kinds of sugar used in the recipe. There’s a blast of blueberry flavor that comes from the berries, which are nutritional powerhouses.
There’s also a crunch from the pecans, which takes this cookie to another level.
Blueberry Pecan Coconut Cookies Recipe Ingredients
- Unsalted Butter: Adds richness and moisture to the cookies.
- Granulated Sugar: Provides sweetness and aids browning.
- Light Brown Sugar: Adds a hint of molasses flavor.
- Blueberries: Offer antioxidants and natural sweetness.
- Chopped Pecans: Add a crunchy texture and healthy fats.
- Shredded Coconut: Contributes chewy texture and tropical flair.
Blueberry Pecan Coconut Cookies Recipe Ingredient Quantities
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup blueberries (fresh or dried)
- 1 cup chopped pecans
How to Make this Blueberry Pecan Coconut Cookies Recipe
1. Set your oven to 350°F (175°C) to warm up and prepare two baking sheets by lining them with parchment paper.
2. In a big bowl, beat together the soft butter, white sugar, and brown sugar until the mixture is light and fluffy.
3. Mix the eggs into the batter one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
4. In another basin, mix together the flour, baking powder, and sodium bicarbonate.
5. Slowly incorporate the dry ingredients into the wet mixture while stirring, and stop when the two have become somewhat united.
6. Carefully incorporate the shredded coconut, blueberries, and chopped pecans into the mixture.
7. A tablespoon or cookie scoop works well for dropping spoonfuls of dough onto the prepared baking sheets. These require spacing of about 2 inches between each one.
8. Preheat the oven to 350°F.
Bake in the oven at 350°F for 12-15 minutes, or until the edges are golden brown and the centers are set.
9. Take the cookies out of the oven and let them rest on the baking sheets for 5 minutes.
10. Move the cookies to wire racks so they can cool all the way before you serve them.
Blueberry Pecan Coconut Cookies Recipe Equipment Needed
1. Oven
2. Two baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or whisk
7. Measuring cups
8. Measuring spoons
9. Spatula or wooden spoon
10. Tablespoon or cookie scoop
11. Wire cooling racks
FAQ
- Can I use frozen blueberries instead of fresh or dried?Certainly, frozen blueberries can be utilized, but ensure they are thawed and thoroughly dried to eliminate any excess moisture that could impact the dough’s consistency.
- What can I substitute for pecans if I have a nut allergy?You can leave out the pecans completely or substitute them with sunflower seeds or more coconut for a version that’s free from nuts.
- Is it necessary to use sweetened shredded coconut?Although the sweetened coconut contributes flavor, you may use unsweetened coconut if you want your cookies to be less sweet.
- Can these cookies be made gluten-free?Correct: Substitute all-purpose flour with a gluten-free flour blend that is designed for baking.
- How should I store these cookies after baking?Store the cookies in a sealed container at room temperature for up to a week, or keep them in the freezer for longer storage.
- Can I prepare the dough in advance?Indeed, preparing the dough beforehand is possible. You may refrigerate the dough for up to 24 hours prior to its time in the oven.
Blueberry Pecan Coconut Cookies Recipe Substitutions and Variations
1 cup unsalted butter: Replace with 1 cup of coconut oil for a flavor that swings toward coconut.
1 cup granulated sugar: Use 3/4 cup honey or maple syrup instead; decrease other liquids a bit.
1 cup sweetened shredded coconut. Substitute with 1 cup unsweetened shredded coconut for a reduced-sugar option. COCONUT SUBSTITUTE!
Fresh or dried, you can always count on blueberries to be your fruity partner in crime. But if you’re striking blueberry off your grocery list for either health or budget reasons, don’t fret. You can still enjoy these tasty muffins by using one of the substitutions below.
1 cup chopped pecans; Substitute: 1 cup chopped walnuts; Notes: Similar texture and flavor profile.
Pro Tips
1. Chill the Dough: After mixing the cookie dough, let it chill in the refrigerator for at least 30 minutes before baking. This helps the cookies maintain their shape and prevents excessive spreading during baking.
2. Beat Butter and Sugars Thoroughly: Ensure the butter and sugars are creamed together for at least 3-5 minutes. This creates a light and airy base that contributes to better texture in your cookies.
3. Fresh vs. Dried Blueberries: If you’re using fresh blueberries, make sure to dry them thoroughly with a paper towel before adding them to the dough. This prevents excess moisture from affecting the dough’s consistency.
4. Toast the Pecans: Toast the chopped pecans in a dry skillet for a few minutes or until fragrant before adding them to the batter. This enhances their flavor and gives the cookies an extra depth of taste.
5. Monitor Baking Time: Start checking your cookies at the 10-minute mark, as oven temperatures can vary. Removing them when the edges are golden and the centers look slightly underdone will yield soft and chewy cookies once they cool.
Blueberry Pecan Coconut Cookies Recipe
My favorite Blueberry Pecan Coconut Cookies Recipe
Equipment Needed:
1. Oven
2. Two baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or whisk
7. Measuring cups
8. Measuring spoons
9. Spatula or wooden spoon
10. Tablespoon or cookie scoop
11. Wire cooling racks
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup blueberries (fresh or dried)
- 1 cup chopped pecans
Instructions:
1. Set your oven to 350°F (175°C) to warm up and prepare two baking sheets by lining them with parchment paper.
2. In a big bowl, beat together the soft butter, white sugar, and brown sugar until the mixture is light and fluffy.
3. Mix the eggs into the batter one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
4. In another basin, mix together the flour, baking powder, and sodium bicarbonate.
5. Slowly incorporate the dry ingredients into the wet mixture while stirring, and stop when the two have become somewhat united.
6. Carefully incorporate the shredded coconut, blueberries, and chopped pecans into the mixture.
7. A tablespoon or cookie scoop works well for dropping spoonfuls of dough onto the prepared baking sheets. These require spacing of about 2 inches between each one.
8. Preheat the oven to 350°F.
Bake in the oven at 350°F for 12-15 minutes, or until the edges are golden brown and the centers are set.
9. Take the cookies out of the oven and let them rest on the baking sheets for 5 minutes.
10. Move the cookies to wire racks so they can cool all the way before you serve them.