Lemon Blueberry Coconut Pecan Cookies

Cookie Dough

  • 1 C. (227 grams) unsalted butter, at room temperature

  • 1-¼ C. (265 grams) brown sugar, packed

  • ½ C. (105 grams) granulated white sugar

  • 2 large eggs, at room temperature

  • 2 tsp. vanilla extract

  • ¼ C. (35 grams) cornstarch

  • 1 tsp (5 grams) baking soda

  • 1 tsp (5 grams) salt

  • 2- ½ C. (300 grams) all-purpose flour

  • 2 C. (200 grams) pecans, roughly chopped

  • 1-½ C. (200 grams) dried blueberries

  • 1-¼ C. (120 grams) sweetened, shredded coconut

  • 1 tsp. lemon zest (from about ½ lemon)   



Equipment Needed:

  • 2 baking sheets

  • Parchment paper or silicone baking mat

  • Scale or set of measuring cups

  • teaspoon

  • Medium bowl

  • Whisk

  • Stand Mixer w/Paddle attachment

  • Rubber spatula

  • Large Wooden Spoon

  • Large Cookie Scoop

  • Chef’s Knife or Large Kitchen Knife

  • Cutting Board

  • Metal spatula

  • Cooling rack


Preheat oven to 400°F with a rack in the middle position. Line 2 baking sheets with parchment paper or silicone baking sheets.


Gather all ingredients and weigh individually per above. Cream butter and both sugars in the bowl of a stand mixer, about 1 minute, scraping down the sides and cleaning the paddle. 


Add in eggs and vanilla extract.


In a medium mixing bowl, whisk together the dry ingredients (cornstarch, baking soda, salt and flour).


Slowly add the dry ingredients into the cookie dough, a third at a time, only using the slowest setting on the mixer, and pulsing on/off until incorporated to avoid throwing dry ingredients out of the mixer.


Remove the paddle and the bowl from the mixer.


Roughly chop pecans.


Begin adding dried blueberries, lemon zest, pecans, and coconut into the cookie dough and mix by hand using a wooden spoon.   Make sure to mix well to even distribute throughout the dough.


Scoop cookies onto prepared baking sheet using cookie scoop (conversely, you can spoon dough, and weigh it on your scale; each dough ball should be approximately 75 grams).


Space cookies several inches apart- cookies won’t spread too much, but you should give them a few inches in between.


Bake cookies in preheated oven for 10-12 minutes, depending on our oven.


Remove cookies from oven and allow to cool on hot cookie sheet for 10-15 minutes before moving them to a cooking rack, using a metal spatula.  Cool completely before serving.


Cookies will be golden brown on the outside, and soft and chewy on the inside, with flavorful bursts from the blueberries, lemon zest and pecans.  The coconut will add a hint of extra yumminess but most importantly, keeps cookies soft.


Store cookies in airtight container.



Yields: 18 Cookies


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