Blueberry Coconut Pecan Cookies, sweet crumbly cookies filled with blueberries, coconut, and pecans.
This is not your ordinary cookie. These cookies feature blueberries, sweetened coconut, and pecans. The result is a sweet, crumbly cookie that is irresistible.
The blueberry cookies are perfect for packing in a school lunch, an afternoon snack, or dessert after any meal.
Helpful tips
- Have the ingredients at room temperature.
- If using frozen blueberries, do not thaw before adding them to the dough. If using fresh blueberries, choose smaller, firmer ones. The smaller blueberries will be easier to work with.
- The sweetened shredded coconut will give the cookies a softer texture.
- Chop pecans into medium pieces. This will give the cookies a little crunchiness.
- Always preheat the oven before baking the cookies.
- The cookies are done when they are lightly browned.
- The cookies freeze well. Place them in an airtight container and freeze up to 3 months.
Ingredients
- Butter
- Sugar
- Egg
- Vanilla
- Flour
- Baking Soda
- Salt
- Sweetened Coconut
- Pecans
- Blueberry (fresh or frozen)
Steps for making these blueberry cookies
Preheat the oven to 350-degrees F. Line a baking sheet with parchment paper.
Steps one, two, and three
Add the sugar and butter to a large mixing bowl, and beat until fluffy. Add the egg and mix it in. Beat in the vanilla.
Steps four and five
Sift together the flour, baking soda, and salt. Add the flour mixture to the cookie dough and mix until well combined.
Steps six and seven
Fold in the coconut and pecans. Gently fold in the blueberries.
Steps eight and nine
Drop cookie dough by teaspoonfuls onto the prepared baking sheet. Bake for 14 to 16 minutes.
More cookie recipes
- Carrot Zucchini Cookies
- Chocolate Chip Oatmeal Walnut Cookies
- Amazing Orange Cookies
- Amazing Orange Cookies
If you make these blueberry coconut pecan cookies, I would love to hear about it! Please leave me a comment and a rating.
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Blueberry Coconut Pecan Cookies
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sweet coconut
- 1 1/2 cups chopped pecans
- 1 1/2 cups blueberries
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Beat butter and sugar in a large mixing bowl until light and fluffy. Beat in the egg until combined. Add vanilla and mix in.
- Sift together the flour, baking soda, and salt, and add to the creamed mixture; mix until well blended. Fold in pecans and coconut with a spatula or by hand. Once the pecans and nuts are combined, gently fold in the blueberries by spatula or by hand.
- Drop by rounded teaspoonful onto prepared baking sheet.
- Bake in a preheated 350-degree F oven for 14 to 16 minutes or until lightly browned. Cool completely on a cooling rack.
Notes
- Have the ingredients at room temperature.
- If using frozen blueberries, do not thaw before adding them to the dough. If using fresh blueberries, choose smaller, firmer ones. The smaller blueberries will be easier to work with.
- The sweetened shredded coconut will give the cookies a softer texture.
- Chop pecans into medium pieces. This will give the cookies a little crunchiness.
- Always preheat the oven before baking the cookies.
- The cookies are done when they are lightly browned.
- The cookies freeze well. Place them in an airtight container and freeze up to 3 months.
Nutrition
This recipe was originally published on July 15, 2015. It has been updated with new content and pictures on February 26, 2026
I love the idea of blueberries in cookies….I am sure it gives a wonderful burst of flavor.
Look delicious:))
It’s so rare to see fresh blueberries in cookies! These sound so good.
cookies looks so delicious! I can have the whole plate now with my cup of tea 🙂
I love blueberries in baked goods. These cookies look tasty!
I have been loving the blueberries this summer – in cookies…yes please! These sound fantastic
I never thought about putting blueberries in cookies before! What a fabulous idea!! These cookies sound really good!
My use of blueberries in baking has always been confined to muffins, cobblers and the occasional cake. Onward to new directions!
I love these cookies. The blueberries, coconut, and pecans are perfect in these cookies.