Description
Delicious and chewy cookies packed with blueberries, coconut, and pecans, perfect for a sweet treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar (adjust to taste)
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dried blueberries (or fresh)
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans (or walnuts/almonds)
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine the flour, baking soda, and salt. Mix well and set aside.
- In a larger mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
- Gently fold in the dried blueberries, shredded coconut, and chopped pecans until evenly distributed.
- Drop spoonfuls of the cookie dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until lightly golden at the edges.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Fresh blueberries can add more moisture to the cookies.
- Chopped walnuts or almonds can be used as a substitute for pecans.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Blueberry Coconut Pecan Cookies, cookie recipe, dessert recipe