Young At Heart Mommy

Managing Motherhood Through Love & Laughter

Chocolate Pecan Coconut Cookies

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These Santa-worthy Chocolate Pecan Coconut Cookies are not only incredibly delicious, they’re also made with only four ingredients. With this recipe, you’ll be the MVB (most valuable baker) of your cookie exchange or holiday party!

On the first day of Christmas, Santa gave to me – Chocolate Pecan Coconut Cookies! As we countdown the days until the arrival of my all-time favorite holiday, I’ve been busy baking up a storm of sweetness. My mom and I combined forces this weekend in preparation for her annual Cookie Exchange with friends. Each year they get together for a competitive cookie showdown that consists of baking, taste testing, and judging of various categories. 

The recipe she chose is fool proof and only requires four ingredients. It never lets us down which is why I’ll be re-creating it for the Ugly Sweater party I’m hosting next Sunday. The combination of toasted coconut, chocolate chips, and chopped pecans – all coated in sweetened condensed milk – is what dessert table dreams are made of. 

The easiest 4 ingredient Christmas Cookie recipe

These cookies may take less than 20 minutes to make and bake, but you would never know it based on how they taste. Each bite is moist, chewy, and filled with milk chocolate chips. They remind me of my favorite chocolate dipped coconut macaroons from Godiva! If that doesn’t temp you, they also stay fresh and moist for several days after they’re made.

Easy Coconut Cookie Recipe

Four Ingredient Chocolate Pecan Coconut Cookie Clusters

Chocolate Pecan Coconut Cookies

Yield: 2 dozen
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

These Santa-worthy Chocolate Pecan Coconut Cookies are not only incredibly delicious, they’re also made with only four ingredients!

Ingredients

  • 14 oz. bag sweetened coconut flakes
  • 14 oz. can sweetened condensed milk
  • 2 cup semi sweet chocolate chips
  • 1/3 cup chopped pecans

Instructions

    1. Preheat oven to 350°F.
    2. Line a large baking sheet with parchment paper.
    3. In a large bowl combine coconut flakes, chocolate chips, and pecans. Add in condensed milk and mix together until they are coated evenly.
    4. Use an ice cream scooper or spoon to scoop out dough and shape into discs. Pat the tops down flat.
    5. Rinse hands frequently to keep them from getting sticky or have a small bowl of water nearby to dampen your fingers in between.
    6. To prevent dough for spreading, refigerate for 30 minutes to an hour before baking.
    7. Bake cookies for 10-12 minutes or until the tips of coconut are just starting to turn golden brown.
    8. Allow to cool on baking sheet and serve.




© youngatheartmommy
Easy Chocolate Pecan Coconut Cookie Cluster Recipe

What kind of cookies do you enjoying making during the holidays?

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Comments

  3. David says

    We had pecan trees in our yard growing up, so we always had pecans on hand, and they were free.
    Reply

  5. shelly peterson says

    These look so delicious. I love coconut macaroons. I would love to make these.
    Reply

  6. Gina says

    😍 looks so yummy and seems so easy! Definitely trying these after I get my lil one to nap. Thanks!!
    Reply

    • youngatheartmommy says

      So happy to hear that! Thank you for sharing. I haven’t made a batch of these in so long. I don’t think I can wait until the holidays this year! :)
      Reply

  8. Barbara Votaw says

    Made these a few years ago and they were delicious: I made a batch today And no matter what I did they spread all over the pan . Can you help me and tell me what I could have done wrong?
    Reply

    • youngatheartmommy says

      Hi Barbara! I am going to edit the recipe for this post because it's rather old. I would recommend portioning out the dough and refrigerating it before you bake. This should prevent them from spreading. The oven should also be at temperature before baking. I hope this helps!
      Reply

    • youngatheartmommy says

      I used Baker's Angel Flake Sweetened Coconut. They can be found in the baking aisle of the grocery store. They are typically in the same section as the chocolate chips. They are just coconut flakes with sugar!
      Reply

  10. Chuck Nelson says

    I added a cup of white chocolate morsels and used Dolce De Leche instead of sweetened condensed milk. I am very happy with the result.
    Reply

    • youngatheartmommy says

      Great idea Chuck! I will have to try that for this year’s batch. It’s tough to screw this recipe up. Definitely a favorite.
      Reply

  11. J. G. Misch says

    Made a batch a couple of days ago...22 cookies...All gone...Starting another batch today.
    Reply

    • youngatheartmommy says

      So glad they were a hit! I am getting ready to make a few batches too. These cookies are always a huge hit around the holidays!
      Reply

    • youngatheartmommy says

      Hello! So when it comes to texture, the two are pretty different. Condensed milk is much thicker and it acts as a binding agent for all the ingredients. Coconut Milk may not be the best substitute because it’s so much thinner, but they have something called cream of coconut that would work! Hope this helps.
      Reply

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