Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the melted butter and packed brown sugar, stirring until well mixed.
- Allow the butter and sugar mixture to rest for 5 minutes.
- Add the whole egg and the egg yolk to the bowl and mix until fully incorporated.
- Stir in the vanilla extract.
- Add the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to the bowl, and stir just until the dry ingredients are blended in.
- Fold in the sweetened shredded coconut, chopped pecans, and chopped chocolate until evenly distributed.
- Scoop dough using a medium (1.5 tablespoon) cookie scoop, spacing the portions about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 12 minutes, or until the edges are set but the centers appear soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Nutrition
Notes
For a less sweet variation, you can substitute unsweetened coconut and add a tablespoon of extra brown sugar if desired. Ensure your butter is only just melted and has cooled slightly before mixing for the best texture. To keep cookies soft and chewy, pull them from the oven when the edges are set but the centers look just slightly underdone—they will finish setting as they cool. These cookies keep well for several days in an airtight container at room temperature; freeze baked cookies or dough portions for longer storage. Omit the pecans if you’d like a nut-free version, or swap in extra chocolate chunks.