If you’re looking for the ultimate chewy, rich, and utterly irresistible treat, these Blueberry Coconut Pecan Cookies have truly got it all. Each bite blends bursts of sweet dried blueberries, nutty pecans, and tropical coconut, all nestled in a soft, buttery cookie. Whether you’re craving something unique for the holidays or simply want your cookie jar stocked with something special, this recipe will quickly become a standout favorite in your kitchen!
Ingredients You’ll Need
You’ll be amazed by how such simple ingredients come together to create a cookie with layers of flavor, texture, and color. Each one plays its own delicious role in making Blueberry Coconut Pecan Cookies totally unforgettable!
- Unsalted butter: Softened butter forms the rich base and adds a tender, melt-in-your-mouth texture to the cookies.
- Brown sugar: Adds deep caramel notes and helps the cookies stay chewy in the center.
- Granulated sugar: Balances out the brown sugar for just the right level of sweetness.
- Eggs: Provide structure and that classic cookie chew everyone loves.
- Vanilla extract: Boosts all the other flavors with its warm, aromatic sweetness.
- All-purpose flour: Gives the cookies their shape and helps hold everything together.
- Baking soda: Ensures a tender, slightly puffy texture.
- Salt: Enhances every flavor and keeps the cookies from being too sweet.
- Dried blueberries: Bring pops of fruity sweetness and a pretty color contrast in every bite.
- Sweetened shredded coconut: Adds tropical flair and extra chewiness.
- Chopped pecans: For crunchy, buttery nuggets that compliment the soft cookie base perfectly.
How to Make Blueberry Coconut Pecan Cookies
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper so the cookies lift off easily and won’t stick. This first step ensures you have everything ready before the dough comes together and sets you up for perfect, evenly baked cookies.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, blend together the softened unsalted butter, brown sugar, and granulated sugar. Use an electric mixer for best results and mix until the texture is light and fluffy. This incorporates air, which gives your Blueberry Coconut Pecan Cookies that delightful soft center.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, making sure it’s fully incorporated. This step emulsifies the mix for a smooth, creamy base, plus a subtle vanilla essence that ties everything together.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This eliminates any lumps and ensures the leavening agent and salt are evenly distributed—absolutely essential for even rise and perfect flavor balance.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring until just combined. Don’t overmix, or you’ll risk tough cookies! You want the dough to look just unified, no streaks of flour remaining.
Step 6: Fold in the Blueberries, Coconut, and Pecans
It’s time for the stars of the show: gently fold in the dried blueberries, shredded coconut, and chopped pecans. These bits add color, texture, and irresistible flavor to your Blueberry Coconut Pecan Cookies. Make sure they’re evenly distributed so every cookie is loaded with goodies!
Step 7: Scoop and Arrange
Using a tablespoon or a cookie scoop, portion out the dough. Place each mound about 2 inches apart on your prepared baking sheets. This spacing allows the cookies to spread perfectly while baking.
Step 8: Bake to Perfection
Bake for 10–12 minutes, just until the edges are a beautiful golden brown and the centers are set. If you love extra chewy cookies, you can pull them slightly early—they’ll finish setting on the warm pan.
Step 9: Cool and Transfer
Let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack. This pause helps them firm up and prevents breakage, ensuring every Blueberry Coconut Pecan Cookie is picture-perfect and ready for sharing!
How to Serve Blueberry Coconut Pecan Cookies
Garnishes
For that bakery-style finishing touch, try sprinkling a few extra chopped pecans or an extra pinch of shredded coconut right on top before baking. A light dusting of powdered sugar after cooling also adds a sweet, elegant flourish.
Side Dishes
These cookies are divine with a cup of fruity tea or rich, dark coffee. For a truly decadent dessert plate, serve Blueberry Coconut Pecan Cookies warm with a scoop of vanilla ice cream or alongside fresh berries for added color.
Creative Ways to Present
Gift these beauties in a pretty tin or stacked in a mason jar tied with rustic twine—they’re a hit at bake sales, holiday trays, or as charming party favors. You can also crumble a couple over yogurt or oatmeal for a hint of sweetness at breakfast!
Make Ahead and Storage
Storing Leftovers
Store leftover Blueberry Coconut Pecan Cookies in an airtight container at room temperature for up to 5 days. They’ll hold onto their chewy centers and toasty edges, making them delicious even a few days after baking.
Freezing
You can easily freeze both the baked cookies and unbaked dough. For baked cookies, let them cool completely, then layer them with parchment in a freezer-safe container. For dough, scoop onto a tray, freeze until solid, and then transfer to a zip-top bag for quick, fresh cookies anytime.
Reheating
To revive that just-baked magic, warm cookies in a 300°F oven for about 3–5 minutes or zap individual cookies in the microwave for 8–10 seconds. This brings back the softness and amps up the cozy aroma!
FAQs
Can I use fresh blueberries instead of dried?
While fresh blueberries taste delicious, they contain a lot of moisture and may make the cookies too soft or cause them to spread excessively. Dried blueberries work best for this recipe and give the Blueberry Coconut Pecan Cookies their signature chewy bite.
Do I have to use pecans, or can I substitute another nut?
Absolutely! Walnuts or even almonds make great substitutes if you prefer a different flavor or only have those on hand. Just be sure to chop them so they incorporate nicely throughout each cookie.
How do I make these cookies extra chewy?
If you love a chewy texture, slightly underbake the cookies by taking them out when the centers still look just a bit soft. Let them finish setting on the hot baking sheet before moving them to a rack.
Are Blueberry Coconut Pecan Cookies suitable for freezing?
Yes, they freeze beautifully! You can freeze baked cookies or the raw dough to have fresh, homemade treats ready to bake at a moment’s notice.
What’s the best way to prevent the cookies from sticking together when storing?
Make sure the cookies are completely cooled before stacking them, and pop a sheet of parchment paper between layers to keep them from sticking. This keeps every Blueberry Coconut Pecan Cookie in perfect shape!
Final Thoughts
If you’re looking to add a burst of flavor and originality to your dessert lineup, don’t wait to try Blueberry Coconut Pecan Cookies! They’re a delightful mix of chewy, crunchy, fruity, and nutty—guaranteed to win over anyone lucky enough to snag one off the tray. Happy baking!
Print
Blueberry Coconut Pecan Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Blueberry Coconut Pecan Cookies are a delightful combination of fruity sweetness and nutty crunch, perfect for a cozy treat any time of the year.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins:
- 1 cup dried blueberries
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add mix-ins: Fold in the dried blueberries, shredded coconut, and chopped pecans.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 10–12 minutes until golden brown.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- You can substitute dried cranberries or cherries for the blueberries, or walnuts for the pecans.
- For extra chewiness, slightly underbake the cookies and allow them to finish setting on the pan.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 11g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
