Coconut Cookies are everything you love about homemade chocolate chip cookies, but they are even better because they have coconut in them! This recipe has pudding and that creates thick, chewy, and soft cookies! Toasting the coconut adds a crispy texture too!
Of course, there is nothing wrong with regular chocolate cookies! They are on repeat at our house and everyone seems to be completely fine with that! I have about a billion recipes for making them and I love them all for different reasons. Some are crispy around the edges and chewy in the center, some are thick and soft, others are thin, flat, and extra crispy.
Sometimes I like to switch up the routine and try something just a little bit different. I’m a HUGE coconut fan so it seemed like a natural fit to make a version of pudding cookies using coconut pudding and adding shredded coconut to the mix! If you’ve never tried adding instant pudding to cookies before you need to try this recipe because it creates the best texture! Be sure to check out my Coconut Banana Bread, Coconut Cheesecake, No Bake Chocolate Peanut Butter Cookies, and Coconut Lime Monkey Bread to see the other delicious ways we enjoy coconut around here!
Ingredients in Coconut Cookies
You’ll need simple pantry staple ingredients, plus butter and eggs just like you do for most cookie recipes. There are a few important things to be aware of so let’s take a quick peek.
- Butter – Use real butter. It needs to be room temperature. How do you get butter to room temperature? Let sit out for about 30 minutes. To speed the process, cut the butter in small chunks. Or, defrost in the microwave for about 15 seconds. Continue defrosting in 5-second intervals until room temperature.
- Sugar – You’ll need both granulated and brown sugar. Dark or light brown sugar will work, but dark brown sugar will make darker colored cookies.
- Eggs – Whole eggs
- Pudding – Use instant pudding. Just the dry mix. If you don’t have coconut you can use vanilla.
- Coconut Extract – It’s found in the baking aisle near the spices and vanilla extract. If you don’t have it you can use vanilla extract.
- Flour – I used all-purpose flour. I’ve never tried using gluten-free flour, coconut flour, or oat flour before so I can’t say how they would work.
- Salt – Regular table salt. If you want to use Kosher salt add a tiny bit more than the recipe calls for.
- Baking Soda – For best results make sure it’s not expired.
- Coconut – I use shredded unsweetened coconut. Sweetened is fine too. Toast coconut to add a crunchy texture. Toast coconut by spreading on a cookie sheet and baking at 325 degrees for 5 minutes.
- Chocolate Chips – semi-sweet, or milk chocolate.
How to Make Coconut Cookies
I promise this is an easy recipe that can be made in about 30 minutes! There aren’t any special instructions and you don’t need to chill the dough. Let me walk you through the steps and show you exactly how I make them.
STEP 1: Preheat oven to 350 degrees. Line a baking sheet with parchment paper, or grease baking sheet.
STEP 2: Cream butter (room temperature) for one minute on medium-high speed.
STEP 3: Add sugars and cream for on medium-high for 2 minutes. Scrape the bowl if needed.
STEP 4: Add eggs, coconut extract, baking soda, and salt! Beat for 2 more minutes.
STEP 5: Add dry pudding mix and beat until combined.
STEP 6: Add flour and beat just until combined. You don’t want to overmix.
STEP 7: Add chocolate chips and coconut. Stir until mixed in.
STEP 8: Drop cookies onto the cookie sheet in Tablespoon sized balls.
STEP 9: Bake for 8-10 minutes. Don’t over bake. Let cool on cookie sheet for a minute and remove to wire rack to finish cooling.
Coconut cookies should be stored in an airtight container. Store them at room temperature for up to three days. If you keep them in the fridge they should last for up to five days. Or you can freeze them for up to three months.
How to freeze cookie dough: Mix the cookie dough and shape it into cookies. Freeze on a baking sheet. Transfer cookie dough to an airtight container and freeze for up to three months. To bake frozen cookie dough, set on a baking sheet and add 2-3 minutes to the baking time.
Coconut Cookies Recipe
Easy cookie recipes are my life! Here are a few of our other favorites!
- Thick and Soft Snickerdoodles – bakery style
- Cake Mix Butterscotch Bars – chewy and chocolaty
- S’mores Cookies – all the yummy without the fire
- Pumpkin Chocolate Chip Cookies – with oatmeal
- Zucchini Breakfast Cookies – #winning
- Peanut Butter Chocolate Chip – a classic
- Turtle Cookies – really decadent
- Coconut Oatmeal Cookies – like ranger cookies
- Strawberry Cheesecake Cookies – made with a cake mix
Cookie recipes are so much fun because you can make them in so many different flavors, textures, sizes, and shapes! This recipe really is the best of both worlds…classic chocolate chip pudding cookies and Coconut Cookies! If you’re a coconut lover looking for another dessert recipe this is for you!
- 3/4 cup butter room temperature
- 3/4 cup brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 tsp coconut extract
- 1/4 tsp salt
- 1 tsp baking soda
- 3.4 ounces instant pudding mix
- 2 1/4 cups flour
- 1 1/2 cups chocolate chips
- 1/2 cups unsweetened shredded coconut
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, or grease baking sheet.
- Cream butter (room temperature) for one minute on medium-high speed.
- Add sugars and cream for on medium-high for 2 minutes. Scrape the bowl if needed.
- Add eggs, coconut extract, baking soda, and salt! Beat for 2 more minutes.
- Add dry pudding mix and beat until combined.
- Add flour and beat just until combined. You don't want to overmix.
- Add chocolate chips and coconut. Stir until mixed in.
- Drop cookies onto the cookie sheet in Tablespoon sized balls.
- Bake for 8-10 minutes. Don't over bake. Let cool on cookie sheet for a minute and remove to wire rack to finish cooling.