Why You’ll Love Blueberry Coconut Pecan Cookies Recipe

Flavorful Combination: The mix of blueberries, coconut, and pecans creates a harmonious blend of sweet and nutty flavors.
Chewy Texture: These cookies boast a soft and chewy texture that’s both satisfying and indulgent.
Versatile Treat: Perfect for breakfast, snack time, or dessert, they fit seamlessly into any part of your day.
Easy to Make: With straightforward ingredients and simple steps, this recipe is accessible even for novice bakers.
Customizable: Easily adapt the recipe to suit dietary preferences or available ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup butter, room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sweetened shredded coconut
1 1/2 cups chopped pecans
1 1/2 cups blueberries (fresh or dried)

Directions

Preheat your oven to 350°F (175°C). Lightly grease baking sheets or line them with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg until well combined, then stir in the vanilla extract.
In a separate bowl, sift together the flour, baking soda, and salt. Gradually add this to the creamed mixture, mixing until just combined.
Fold in the shredded coconut and chopped pecans.
Gently fold in the blueberries, being careful not to overmix.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 14 to 16 minutes, or until the edges are lightly browned.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Yield: Approximately 36 cookies
Preparation Time: 15 minutes
Baking Time: 14–16 minutes per batch
Total Time: Approximately 30 minutes

Variations

Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
Vegan Adaptation: Use plant-based butter and a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg.
Nut-Free Version: Omit the pecans or replace them with sunflower seeds or pumpkin seeds.
Different Fruits: Try using dried cranberries, cherries, or raisins instead of blueberries for a different flavor profile.

Storage/Reheating

Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: Place cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
Reheating: To enjoy warm cookies, reheat in a preheated oven at 300°F (150°C) for 5–7 minutes or microwave for about 10 seconds.

FAQs

What type of blueberries should I use?

You can use either fresh or dried blueberries. Fresh blueberries will provide a juicier texture, while dried blueberries offer a chewier bite and are less likely to burst during baking.

Can I use unsweetened coconut?

Yes, unsweetened coconut can be used if you prefer a less sweet cookie. Keep in mind that this may slightly alter the overall sweetness of the cookies.

How do I prevent the cookies from spreading too much?

Chilling the dough for about 30 minutes before baking can help prevent excessive spreading. Also, ensure your baking sheets are cool before placing the dough on them.

Can I add chocolate chips to this recipe?

Absolutely! Adding white or dark chocolate chips can enhance the flavor and add a delightful richness to the cookies.

Are these cookies suitable for mailing?

Yes, these cookies hold up well during shipping. Ensure they are completely cooled and packed securely to prevent breakage.

Can I make the dough ahead of time?

Yes, the dough can be prepared in advance and stored in the refrigerator for up to 3 days. Alternatively, you can freeze the dough for up to 3 months.

How do I make the cookies chewier?

For chewier cookies, slightly underbake them, removing them from the oven when the edges are set but the centers are still soft. They will continue to cook slightly as they cool.

Can I substitute other nuts for pecans?

Yes, walnuts or almonds can be used in place of pecans. Toasting the nuts beforehand can enhance their flavor.

What’s the best way to toast pecans?

Spread the pecans in a single layer on a baking sheet and bake at 350°F (175°C) for about 5–7 minutes, stirring occasionally, until they are fragrant and lightly browned.

Can I make these cookies smaller or larger?

Yes, you can adjust the size of the cookies by using more or less dough per cookie. Be sure to adjust the baking time accordingly; smaller cookies will bake faster, while larger ones will take longer.

Conclusion

Blueberry Coconut Pecan Cookies are a delightful treat that combines the best of fruity, nutty, and sweet flavors. Their chewy texture and rich taste make them a favorite for many. Whether you’re baking for a special occasion or simply indulging in a sweet craving, these cookies are sure to satisfy. Enjoy experimenting with different variations to make the recipe uniquely yours.

Blueberry Coconut Pecan Cookies

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These Blueberry Coconut Pecan Cookies are soft, chewy, and packed with flavor from dried blueberries, shredded coconut, and crunchy pecans. Perfect for a tropical twist on traditional cookies, this easy recipe is a must-try for cookie lovers!

Author: Emily
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture until fully combined.
Fold in the dried blueberries, shredded coconut, and chopped pecans.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are set.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

You can substitute dried cranberries or cherries for the blueberries.
For a crisper cookie, bake 1–2 minutes longer.
Store in an airtight container for up to 5 days.