Coconut Pecan Chocolate Chip Cookies

A chocolate chip cookie filled with oats, coconut and pecans! The cardamom spice adds a unique flavor that is unexpected and delicious!

Our next door neighbors are pretty awesome. So awesome that when they leave for a few months in the summer they let us use their pool. Which is pretty amazing since A) we don’t have a pool and B) it is really hot in the valley and swimming is just about the only thing that makes it bearable. When our neighbor came back in town he stopped by to say hello and I had just made a batch of these cookies. I loaded up a plate and sent them with him. The next day as he was driving up to his house, he stopped me out front and asked if there was a certain spice in the cookie. He was guessing some herb. Well, he was right! The cardamom in these cookies is a unique spice and totally unexpected. I used it in some baking last fall along with pumpkin and it was awesome. I wanted to try it in cookies so here we are. If you are adventurous and like spice, you MUST make these! I would call these an “adult cookie” only because of the nuts & coconut. I can’t see too many kids liking the coconut & pecans but my son liked them, he’s pretty adventurous and likes almost all sweets ;)…my son all the way! Anyways, these are a really fun cookie, I hope you enjoy!

Coconut Pecan Chocolate Chip Cookies

 

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Cook time

10 mins

Total time

10 mins

 

This is a unique cookie with cinnamon and cardamom spices. Add the coconut, chocolate and pecans for a wonderful cookie!

Serves: approx. 4 dozen

Ingredients

• 1 cup of butter, softened
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs (can do 1 egg and 1 egg white for a more crisp cookie)
• 1 teaspoon vanilla
• 1½ cup old fashioned oatmeal
• 2 cups flour (300 grams)
• ¼ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• ½ Tablespoon cinnamon
• ½ teaspoon cardamom, optional*
• 2 cups chocolate chips (can do less if you prefer)
• 1 cup pecan chips (or chopped pecans)
• 1 cup sweetened shredded coconut plus more for top of cookie
• vanilla ice cream, optional 🙂

Instructions

1. Preheat oven to 350 degrees. Prepare cookie sheets with silpat mat or parchment paper.
2. In a stand mixer with the paddle attachment (or large bow) mix together the butter & sugar.
3. Add the eggs and vanilla.
4. Add the oatmeal, flour, baking soda, baking powder, salt, cinnamon, cardamom. Mix till combined.
5. Stir in the chocolate chips, pecans and coconut.
6. Put extra coconut (about 1½ cups) in a bowl. Scoop the cookie dough and then roll the top in coconut.
7. Place onto parchment paper lined cookie sheets. Flatten slightly with the bottom of a glass cup or clean hand.
8. Bake for 10-12 minutes or until coconut is lightly browned and cookie is just done.
9. Cool on wire rack.
10. These were yummy with a scoop of vanilla ice cream between 2 warm cookies.

Notes

<span></span>-You can add up to 2 cups chocolate chips, but don't feel like you have to. I like a lot of chocolate chips in my chocolate chip cookies 😉
-The cardamom is option. It adds a really unique flavor with the cinnamon, but it is different and not for everyone. I loved the flavor it added to these cookies!
-You don't have to roll these in the coconut if you don't want to. You can just press them down with a glass cup dipped in sugar.
-Original recipe used 1 egg and 1 egg white & melted butter. This makes them a crisper cookie. If thats what you prefer, try it out! I've had it both ways.

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