Blueberry Coconut Pecan Cookies
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!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dried blueberries
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
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.
Find it online: https://yumfamilyrecipes.com/blueberry-coconut-pecan-cookies/
