These blueberry coconut pecan cookies have quickly risen to one of my all time favorite cookies! They’re soft and chewy, with a crispy exterior. The coconut makes these cookies chewy, soft and flavorful, the pecan add bit of crunch, and the dried blueberries add a sweet flavor that’s better than any raisin could ever add. The flavor and texture of these kind of remind me of an oatmeal raisin cookie, but a MILLION TIMES BETTER!
Where did the inspiration for these cookies come from?
When Scott and I lived in California there was a bakery not too far from us in Fountain Valley (they have an Irvine location now too!) called Paderia Bakehouse. It is one of my all time favorite bakeries in California! They specialize in Levain Bakery-style cookies (AKA the best cookies in New York—massive cookies that are crispy on the outside with soft, gooey centers) and Magnolia Bakery-style banana pudding.
One of their cookie flavors that they regularly offer is a blueberry coconut pecan cookies, instantly, I fell in love. And when Scott and I moved from California to Utah last year my aching, cookie-loving heart knew I had to recreate them.
What makes these cookies work?
I love that the cookie dough doesn’t need to be chilled on these blueberry coconut pecan cookies! Once their mixed, they’re ready to go!
In these cookies we use a high amount of cornstarch, and entire ¼ cup! That ensures that these cookies will stay soft for days, even when they aren’t fresh from the oven!
The coconut in these cookies keeps them moist, soft and chewy. And I swear, even if you aren’t a huge shredded coconut fan, you’ll like these! The coconut isn’t super strong and really just adds a beautiful moist, chewy texture. I had a few of my taste testers tell me that even though they don’t normally love coconut they loved these!
Room Temperature Butter
Make sure when you’re making these cookies that you are using room temperature butter, not melted butter! If your butter is melted it’ll throw the texture of your cookies off because they won’t have had any air whipped into them, but it will also make your cookie dough much softer which will make your cookies spread a lot more, and we don’t want that!
Here’s how you know if your butter is room temperature or not: your butter should be soft enough that you can push your finger into it and leave an indentation, but hard enough that your finger won’t mush right through the whole stick of butter.
Flour—Spooned and Leveled
If you know me, I am always getting on people’s cases for not measuring their flour properly! Too much flour can drastically alter your baked goods and can easily ruin them! Please make sure you’re stirring up your flour (because it compact as it settles) and spooning and leveling it! Or better yet, weigh it if you have a kitchen scale!
130 grams of flour = 1 cup.
If you’ve got no idea what I’m talking about when I say “measure your flour correctly,” don’t worry, we’ve got a picture tutorial showing you how to measure your flour and why it’s so important!
Now, 400 degrees might seem a little high for baking your average cookie. But we’re not baking your average cookie, right? What makes Paderia Bakehouse’s and Levain Bakery’s cookies so magical is 1) they’re massive, and 2) they have this amazing crispy crust that forms on the outside and then they’re so soft and gooey on the inside!
The way we make that happen is by bumping up the temperature. By cooking them at a high heat we are cooking the outside quickly and not allowing the inside to cook at the same rate (don’t worry, the egg is still cooked and safe to eat), resulting in a crispy exterior and gooey interior.
Size DOES matter with these Blueberry Coconut Pecan Cookies!
6 Ounce Cookies
Like we said above, part of what makes Levain Bakery and Paderia Bakehouse’s cookies so good is their size. They make sure their cookies are all 6 ounces before baking them, and I get it, they’re HUGE, literally the size of a baseball. But, the massive cookie dough ball is what gives these cookies that really yummy ratio of crispy exterior to gooey interior.
I weighed out my cookie dough balls so they were 6 ounces each. But, if you don’t have a scale, 6 ounces of dough = about ¾ cup of dough.
If you’re making these XL cookies, you should get 8-9 cookies.
Make them Miniature
If you’re really not about that massive cookie life, it’s okay; I tested these and made some mini ones just for you guys!
When I say “mini” they’re still pretty big, but more of your average sized cookie, especially when compared to the XL 6 ounce cookies!
For the mini cookies, I used ¼ cup of dough, which makes the cookies about 2-2.5 ounces each. These cookies won’t have quite the same gooey ratio as the giant cookies for obvious reasons. But they’ll still be delicious with a crispy outside and soft center. If you make the mini cookies, you’ll get approximately 25 cookies.
Should I make the XL or mini cookies? Why not Both!
If you’re debating whether you want to try making the giant 6-ounce cookies or the mini 2-2.5 ounce cookies, why not make a few a both? I totally recommend making at least a couple huge 6-ounce cookies, just for the delicious experience! Just remember, you won’t be able to bake the XL cookies and the mini cookies on the same cookie sheet at the same times as they’ve got different baking times!
Let them cool
Remember how I said these cookies were gooey on the inside? Well, that also translates to, they’ll fall apart if moved too soon from their baking sheet. Let them cool for about 10 minutes on the cookie sheet (the mini cookies can get away with just cooling for 5 minutes) and then transfer them to cooling rack.
I recommend letting these cookies cool for about 20-30 minutes before indulging in them, so they have a little bit of time set up. These cookies will stay fresh for about 3 days at room temperature.
Check out these other cookie recipes!
- Butter Pecan Cookies
- Blueberry Lemon White Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Dark Chocolate Tahini Pistachio Cookies
- Caramel Rocky Road Cookies
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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
- Preheat your oven to 400 degrees Fahrenheit.
Take your room temperature butter and cream it together with both sugars on medium for 1 minute. Then add in your eggs and vanilla and cream together for 1 additional minute.
- Add in your corn starch, baking soda, salt, and
flour (make sure it’s spooned and leveled, and measured correctly!) and mix until just barely combined. Do not over mix.
- Then add in your shredded coconut, dried blueberries, and chopped pecans and mix briefly until they are dispersed throughout the dough. I like to reserve some dried blueberries and chopped pecans for topping my cookie dough balls with for a prettier look. But that’s optional.
- Measure out your dough balls into either XL cookie dough balls (3/4 cup of dough = about 6 ounces) or mini cookie dough balls (1/4 cup of dough = about 2-2.5 ounces).
- Place your cookie dough balls onto a greased and
lined baking sheet (I like to use parchment paper or a silpat mat). Make sure you leave plenty of room between your cookie dough balls. If making large 6 ounce cookies bake for 10-12 minutes. If making Mini 2-2.5 ounce cookies bake for 8-9 minutes.
- Let baked cookies cool on baking sheet for 10 minutes before transferring to a cooling rack. I recommend letting them cool for at least 30 minutes before eating them!
In the pictures I don’t show my cookie sheet lined. I used a darker unlined cookie sheet just for pictures. I actually baked the cookies on a larger, lighter colored cookie sheet lined with a silpat mat.
Makes 25 mini cookies or 8-9 XL cookies
Amount Per Serving: Calories: 250Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 217mgCarbohydrates: 28gFiber: 2gSugar: 16gProtein: 3g
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