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Blueberry Coconut Pecan Cookies

Blueberry Coconut Pecan Cookies
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If you’re searching for a cookie that brings joy and sunshine into your day, look no further than these Blueberry Coconut Pecan Cookies! Imagine sinking your teeth into a warm, gooey cookie that’s crispy on the outside yet soft and chewy in the center. With bursts of sweet blueberries paired with the delightful crunch of pecans and a tropical twist from shredded coconut, this recipe is a beloved favorite in my home. Perfect for busy weeknights or family gatherings, these cookies are not only delicious but also easy to make and freeze well for later enjoyment. Once you try them, they will undoubtedly become a staple in your baking repertoire!

Ingredients

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  • 1 cup butter (room temperature)
  • 1 ¼ cup brown sugar (packed)
  • ½ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ¼ cup cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ½ cups flour (measured correctly)
  • 1 ¾ cup pecans (roughly chopped)
  • 1 ½ cups sweetened shredded coconut
  • 1 ¼ cups dried blueberries

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, cream together room temperature butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla; mix until well combined.
  3. Gradually add cornstarch, baking soda, salt, and flour; mix until just combined.
  4. Fold in shredded coconut, dried blueberries, and chopped pecans until evenly distributed.
  5. Scoop dough into balls (about 2-2.5 ounces) and place on a parchment-lined baking sheet with ample space between them.
  6. Bake large cookies for 10-12 minutes or mini ones for 8-9 minutes until golden brown around the edges.
  7. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Nutrition

Find it online: https://cookingwhisper.com/blueberry-coconut-pecan-cookies/