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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Blueberry Coconut Pecan Cookies
cookies are bound to be your new favorite! They’re everything your want in a cookie, crispy on the outside, soft and chewy on the inside!
- 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 (¾ cup of dough = about 6 ounces) or mini cookie dough balls (¼ 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!
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Loved everything about this recipe until I got to the dried blueberries. I only have fresh (frozen). Can you give advise on using them?
In Fine Taste
Hi Angie! So I’ve personally never used fresh blueberries in this recipe. But if you’re trying to incorporate frozen blueberries into this recipe I would make sure there aren’t any ice crystals on the blueberries so extra liquid isn’t introduced into the recipe. Then add them into the dough while still frozen and just gently fold them in so they stay as whole as possible. Let me know me how it works out for you!
I made these last night - I’m using them in a cookie tray so I made them 3 oz and got 30 of them made. They are delicious!
Thank you so much for sharing this recipe! I just tried Paderia Bakehouse yesterday and fell in love. Super bummed they’re not closer so I googled and your recipe came up! 2 questions..
1. I know the Levain cookie recipe uses cold butter but this recipe uses room temp. Are the results the same?
2. The Paderia bakehouse cookie was not gooey/under baked in the center. It was fully baked. Should I just increase the bake time?
Thanks for your help!
In Fine Taste
Hi Faye! So glad you found us! I personally have never tried it with cold butter, but I it would be quite difficult to cream the butter and sugar together if the butter was completely cold, which is why I use room temperature butter. The last time I was at Paderia you could ask for the cookie warm which resulted in a gooey center, otherwise it came room temperature with a soft, but very solid center. If you prefer a more solid center wait until they are completely cool, or even the next day so they are set up. They'll be soft, but not gooey. I hope that helps!
This cookie recipe sounds amazing...can't wait to try it! I am concerned about using corn starch in the recipe. Is there a viable substitute for it?
In Fine Taste
Hi Art, the cornstarch helps keep these cookies soft in the center. If you can’t have cornstarch you could try using arrowroot instead, I believe it should have the same effect. Otherwise, you can just use flour, but it won’t keep them as soft.
I hope that helps! Let us know if you try them!
Hi Alyssa, would I use the same 1/4 cup measurement for either the arrowroot or flour?
In Fine Taste
Yes, I believe so!
Ok. Bought the measuring cups, yay! But....forgot the cornstarch😬🤦🏻♀️. Any chance this would work without it? I don't know much about the science behind cookie making but...would tapioca starch work? And have you tried this with unsweetened coconut?
I'm sorry for all the questions. I'm nervous about baking and wasting all these not so cheap ingredients😬. Also, when I saw the nutrition facts...
The amount of fat in this is kinda scary (all the butter and coconut!). I know it won't be as scrumptious as the real thing, but I'm considering cutting down on the coconut...and how bad would it be If I cut down on the butter too (just like 1-2 Tablespoons)😬?
Thank you for the response and again for sharing this recipe.
P.s. have you tried their guava cheesecake? Sooooo good!!
In Fine Taste
The cornstarch is what makes the inside of these cookies so soft! I would not recommend using unsweetened coconut or cutting out any butter or you’ll end up with a dry cookie. I know the calories look scary on these, but remember the cookies are enormous! I’d rather eat 1/4 of the cookie than cut out any butter, if you know what I’m saying! You won’t regret adding the extra butter or getting all the proper ingredients.
I haven’t tried their guava cheesecake, I need to try it next I’m visiting!
I finally made the cookies! Sooooo good!!.👏👏👏😋😋😋
I must confess that I did cut down the butter😬 as well as the sugars and It was the perfect sweetness for us (I cut 4T of butter, 1/3 of brown sugar and half of the white sugar). It wasn't as rich as the real version but still good!
Also, you are totally right about not cutting down the coconut. I even think the original cookies use more coconut (In my mind, they were almost like macaroons, super rich and that coconut texture... that resistance when chewying...😋😋😋).
Thank you again for sharing this recipe. Totally worth it! I will be making more of these for sure.
In Fine Taste
So glad you liked them Deka!
Thank you so much for sharing this recipe! This blueberry coconut cookie from Paderia Bakehouse is my all time favorite cookie (it tops any Levain cookie to me). Whenever I'm (was) in the area, I make sure I order a box of these! (I plan on freezing them but I usually end up eating them, all by myself, before even getting close to the freezer 😬😬😋😋).
Like you, I moved away from California and the only way to satisfy my cravings for that cookie is to bake it myself. I'm nervous to try it out because I'm not a baker and I don't have the right "tools" (no scale, no mixer or whisk and no measuring cup that allows me to measure the flour according to your recommendations - oxo good grips angled measuring cup😞).
So my questions are, am I doomed to failure? Or Do you think it would work with that measuring cup or do you have any tricks to measure the flour correctly in that oxo measuring cup or any other ideas? Can I freeze that dough (before or after baking it)? You mention creaming the butter and sugars and eggs/vanilla can I do it by hand....with a fork😬😬?
Thank you again for sharing this recipe and for the beautiful pictures (It makes me crave that even more!)
In Fine Taste
Hi Deka! So glad there’s another Paderia lover around! I don’t think you’re doomed for failure, and you can make them work! They might not be 100% perfect, but I think you’ll still be happy with the taste and outcome!
So for creaming the butter and sugar together if you don’t have a hand mixer or a whisk, a fork will work. You’ll just want to make sure your butter is room temperature and not melted. And you’ll have to put some muscle into it! Make sure the butter and sugar are smooth and as light and fluffy as you can get it with a fork!
For the measuring flour, definitely follow my how to measure flour tutorial, and I’d maybe fill it just below the cup line on your measuring cup. You might even consider just buying a set of measuring cups—they sell them at the dollar store!
You can definitely freeze the dough! Scoop it into balls before freezing and then let the dough come to room temperature before baking (should take about 20-30 minutes out of the freezer)!
I hope that helps! Let me know how they turn out!
I love making these cookies and have made them for friends and they LOVE them. But we got a new oven it’s a double oven and they can’t seem to turn out right. Over cooked on the outside and under done in the middle. I have had them come out to check the oven and tried modifying temperature and less cornstarch but I can’t get them to turn out how they did before! Help!!! Everyone is so sad!
In Fine Taste
Hi Grace! I'm sorry you're having trouble with the cookies! I know you said you've made them before and they have turned out okay. The cookies are designed to be crisp and very gooey on the inside, like Levain Bakery in NYC and Paderia Bakehouse in CA. They do tend to set up more in the center after they cool completely. Sorry, I don't know if that is helpful or not! Let me know if there's anything I can do to help you!