Description
Warm, chewy cookies packed with juicy blueberries, shredded coconut, and crunchy pecans, perfect for any gathering or snack.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- 1 cup shredded coconut
- 1 cup pecans, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Whisk together the flour, baking soda, and salt in a separate bowl. Gradually mix into the wet mixture until combined.
- Fold in the blueberries, coconut, and chopped pecans.
- Drop spoonfuls of dough onto ungreased baking sheets, spacing apart.
- Bake for 10-12 minutes or until the edges are lightly golden brown.
- Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg