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blueberry coconut pecan cookies on baking sheet, XL and mini size

Blueberry Coconut Pecan Cookies

These Levain Bakery-Style, XL blueberry coconut pecan
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!

4.58 from 19 votes
Course: Cookies
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 20 minutes
Total Time: 55 minutes
Calories: 250kcal


  • 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!


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


Serving: 1g | Calories: 250kcal | Carbohydrates: 28g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 34mg | Sodium: 217mg | Fiber: 2g | Sugar: 16g
Tried this recipe? Leave a review below, then take a picture and tag us @InFineTaste on Instagram so we can see!