Bear'S Chocolate Coconut-Pecan Cookies Recipe

Name: Bear'S Chocolate Coconut-Pecan Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c all-purpose flour (13 oz); 3/4 c Dutched cocoa powder (2.5 oz); 1 t baking soda; 1 t salt; 1 1/4 c butter (2 1/2 sticks), room temp; 1 c white sugar (7 oz); 1 c brown sugar (7 oz); 1 egg; 1 T vanilla (0.4 oz); 1 T water; 2 c sweetened coconut shreds (6.4 oz); 1 c chopped pecans (4 oz)

Servings: persons

2 1/4 c all-purpose flour (13 oz)
3/4 c Dutched cocoa powder (2.5 oz)
1 t baking soda
1 t salt
1 1/4 c butter (2 1/2 sticks), room temp
1 c white sugar (7 oz)
1 c brown sugar (7 oz)
1 egg
1 T vanilla (0.4 oz)
1 T water
2 c sweetened coconut shreds (6.4 oz)
1 c chopped pecans (4 oz)

1
1) Preheat oven to 350 F.
2
2) Combine flour, cocoa powder, soda and salt in a bowl. Whisk until well combined an set aside.
3
3) Cream butter and sugars with a stand or hand mixer.
4
4) Add egg and mix until incorporated. Add vanilla and water and mix until smooth.
5
5) Slowly add the flour mixture with the mixer on low. Go slowly or you'll end up with a chocolate flavored mushroom cloud. Mix until just moistened.
6
6) Add coconut and pecans and mix just enough to distribute throughout.
7
7) Drop onto parchment or Silpat lined cookie sheets in walnut-sized balls. A #24 disher is perfect.
8
8) Bake 15 minutes. Transfer to wire rack to cool.

2114

kcal

Calories

114

Fat

260

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/4 c all-purpose flour (13 oz), 3/4 c Dutched cocoa powder (2.5 oz), 1 t baking soda, 1 t salt, and more.

Yes, Bear'S Chocolate Coconut-Pecan Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bear'S Chocolate Coconut-Pecan Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions