Discover a delightful twist on classic chocolate chip cookies with our chewy Chocolate Chip Coconut Cookies recipe! Made with instant pudding mix for a soft and chewy texture, these cookies are a perfect blend of flavors. Coconut lovers are going to go crazy for these cookies!
This recipe was originally written in 2016 and updated with new images and extra tips in 2023!
Of course, there is nothing wrong with regular chocolate chip cookies! They’re one of our favorite cookies and 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 love them 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 with coconut pudding and shredded coconut!
If you’ve never tried adding instant pudding to cookies before you are missing out! It makes perfect cookies with a soft center and crispy edges!
My Coconut Banana Bread, Coconut Lime Sugar Cookies, and Ranger Cookies with Coconut and Cornflakes are all so yummy! Oh, and Coconut Lime Monkey Bread is a fun way to add more coconutty goodness to a recipe!
Why This Recipe Works
I originally posted this recipe in 2016 and it has 4.95 stars! It’s a tried and true recipe! You know it’s going to turn out every single time!
- Quick and easy! This recipe is a basic chocolate chip cookie with coconut. There is no chill time or extra steps. It’s completely doable even on the busiest days!
- Simple ingredients! You’ll need typical chocolate chip cookie ingredients, instant pudding mix, and coconut extract. I have suggestions for substituting if you don’t have them on hand.
- Delicious! These chocolate chip coconut cookies are soft center, a bit chewy, and crispy on the edges. The pudding mix makes them soft and brown sugar makes chewy coconut cookies. They have the perfect coconut flavor, not too strong yet it’s definitely there!
Ingredients
Let’s talk about the ingredients you’ll need to make these cookies and ideas for substituting.
- Butter: Use real butter, it’s so much better than margarine. Use salted or unsalted butter.
- Brown Sugar and White Sugar: Light or dark brown sugar. I use light brown sugar.
- Large Eggs
- Coconut Extract: I love the extra punch of coconut flavor, but you can use vanilla extract if you don’t have it.
- Salt, Baking Powder, Baking Soda: I like Kosher salt the best
- 3.4 Ounce Package Instant Pudding Mix: Coconut Cream instant pudding is my favorite because it adds to the coconut flavor. I haven’t been able to find it in my grocery store lately, but it is on Amazon. Instant vanilla pudding mix will also work.
- All-Purpose Flour: I haven’t tested this recipe using coconut flour, or other gluten-free flours.
- Chocolate Chips: Milk chocolate, semi-sweet, dark, chocolate chunks, mini chocolate chips, or white chocolate chips are all great choices.
- Shredded Coconut Flakes: Sweetened coconut or if you want less sugar use unsweetened coconut.
How to Make Chocolate Chip Coconut Cookies
This coconut cookie recipe is really easy!
Step 1: Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a cookie sheet with parchment paper. This ensures your cookies bake evenly and prevent sticking.
Step 2: Cream Butter and Sugars: In a large bowl for an electric mixer with a paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This step is crucial for achieving that perfect cookie texture.
Step 3: Add Coconut Extract and Eggs: Add the coconut extract (or vanilla extract) and crack in the eggs, one at a time, mixing well after each addition. Mixing thoroughly ensures that all ingredients are well combined, leading to a consistent cookie dough.
Step 4: Add Pudding Mix, Salt, Baking Powder, and Baking Soda: Add the dry pudding mix, baking powder, baking soda, and salt. Mix to combine. Adding these ingredients before adding flour ensures the dry ingredients get mixed in without having to mix the dry ingredients in a separate bowl.
Step 5: Add flour: Add flour and stir until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Adding Chocolate Chips and Coconut Flakes: Gently fold in the semi-sweet chocolate chips and sweetened coconut flakes into the cookie dough. The coconut flakes add a delightful chewiness and a hint of tropical flavor that complements the chocolate chips beautifully.
Step 7: Scooping and Baking: Using a cookie scoop or a spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. This allows the cookies to spread and bake evenly. Add extra chocolate chips to the tops of the cookie dough balls if you want.
Step 8: Baking Time: Bake the cookies in the preheated oven for approximately 8-10 minutes, or until the edges are golden brown while the centers still look slightly soft. Remember, the cookies will continue to firm up as they cool, so avoid overbaking.
Step 9: Cooling: Once baked, remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This step ensures that your cookies achieve that perfect soft and chewy texture.
Tips for Success
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- Softened Butter: For best results, ensure that your butter is softened at room temperature before creaming it with the sugars. Softened butter incorporates more air, resulting in a lighter and fluffier cookie texture.
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- Measuring Flour: When measuring flour, use a spoon to lightly scoop the flour into your measuring cup and then level it off with a flat edge. Avoid packing the flour into the measuring cup, as this can lead to dry and dense cookies.
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- Don’t Overmix: When combining the wet ingredients and dry ingredients, mix until just combined. Overmixing can lead to tough cookies due to excessive gluten development.
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- Cookie Consistency: The best way to make consistent cookie sizes is to use a cookie scoop. This ensures even baking and a uniform appearance.
Variations
It’s fun to switch things up when you’re making cookies! These coconut chocolate chip cookies are a really good basic recipe because there are so many fun variations! Here are some ideas to try.
- Different Pudding Flavors: Vanilla, cheesecake, chocolate, and butterscotch are all fun flavors. Be sure to use instant pudding.
- Add nuts: Pecans, walnuts, and almonds (Finely chop the nuts before adding them.)
- Toasted Coconut: Toasting the coconut before adding to the cookie dough give the cookies a nutty flavor and crunchy texture. Check out this How to Toast Coconut tutorial.
- Shredded Coconut: Pulse coconut in a food processor or blender until finely chopped.
How to Store Chocolate Chip and Coconut Cookies
These cookies probably won’t last long! If you do happen to have extras, storing your freshly baked Chocolate Chip Coconut Cookies is as essential as baking them to perfection.
Room Temperature: To keep your cookies soft and delicious at room temperature, place them in an airtight container or a resealable plastic bag. You can even add a slice of bread to the container to help maintain its moisture. Remember to place parchment paper or wax paper between layers to prevent sticking. They’ll last at room temperature for up to 4 days.
Freezer: If you’re planning for a more extended cookie lifespan, the freezer is your friend! Allow the cookies to cool completely, then arrange them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe container or bag, separating layers with parchment paper. When a craving strikes, simply take out a cookie, let it thaw for a few minutes, and enjoy the same fresh-baked taste as when they came out of the oven.
FAQs
- Can I use different flavors of instant pudding mix? Absolutely! While coconut or vanilla pudding adds a yummy flavor and texture, you can experiment with other flavors like chocolate or butterscotch to create unique variations.
- Can I substitute unsweetened coconut flakes? Yes, you can use unsweetened coconut flakes if you prefer a less sweet cookie. Keep in mind that this might slightly alter the overall sweetness and texture.
- Why do my cookies turn out flat? Flat cookies can result from over-creaming the butter and sugar, over-mixing the cookie dough, or using warm butter. Ensure your butter is at the right temperature and avoid overmixing to maintain a thicker cookie shape.
Other Easy Cookie Recipes
- Peanut Butter Banana Oatmeal Cookies
- No Bake Peanut Butter Chocolate Cookies
- Soft Snickerdoodles
- Butterscotch Bar Cookies
Coconut Chocolate Chip Cookie Recipe
The perfect balance of flavors and textures is sure to make these treats a favorite among friends and family!
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!
Chocolate Chip Coconut Cookies
Ingredients
- 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
Instructions
- 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.
Wendy Goldman says
Thank you for the recipe! They are amazing and came out looking just like the picture.
Amy Engberson says
Yay! I’m so happy you enjoyed the recipe! You can’t go wrong with coconut and chocolate!
Lola Osinkolu says
My children love cookies! I’m sure they’ll enjoy these!
Amy Engberson says
Yes! These cookies are so soft and full of flavor! They’re also easy to make which makes them a pefect recipe for getting the kids involved in! I hope you all enjoy them!
Nancy says
These are yummy cookies. I didn’t have coconut extract which would give a better coconut flavor. I didn’t add the extra coconut flakes as I only like the taste of coconut and not the flakes. My Husband says they are a gold star cookie. Gold star in our family means I want to eat often. Thanks for sharing this is my first pudding cookie.
Amy Engberson says
Hi Nancy! I love you’ve added these cookies to those that have earned “Gold Star” status! So happy you and your husband enjoyed them!
priyanka says
Wow this looks delicious! Can’t wait to try it.
Thanks for the tip!
Have a great day.
Priyanka
Jo Anna Mays says
These look heavenly! Can’t wait to make these. Nice twist from a regular chocolate chip cookie. Thanks Amy!
Amy Engberson says
You can’t go wrong with chocolate chip cookie, but adding coconut is always a fun switch up! Enjoy!
Maria says
Amy!!!! I LOVE your new site design! It looks amazing!!! I’m drooling over all of these delicious recipes! Your amazing! Keep it up girl!!!
Maria says
*You’re 🙂
Amy Engberson says
Hi Maria! Thanks for stopping by! It’s always fun to get a little makeover! We really need to get together!
cakespy says
WHAT. I love coconut cream (anything) so much that it might run through my veins at this point. These cookies look like a dream.
Amy Engberson says
It’s just so irresistible isn’t it? These cookies will hit the spot for sure!
Agness of Run Agness Run says
I enjoy your delicious recipes, Amy! I can’t wait to prepare these amazing coconut cookies!
Amy Engberson says
Thanks! I hope you try them soon!
Ines says
Hello Amy I just found your blog and am looking through all your delicious recipes! Could you tell me how many ounces are in a small package of instant coconut pudding as I do not live in the US I need the exact measurements so I can use the correct amount. Thanks so much. I love coconut and chocolate together so can’t wait to try these cookies!
Amy Engberson says
I used the Jell-O brand pudding and it is a 3.4 oz package! Happy Fall!
Amy Engberson says
Coconut and chocolate make everything better! Happy Fall!
Maryanne | the little epicurean says
This sounds fabulous! Coconut and chocolate is such a delicious combo!
Amy Engberson says
Chocolate is always a good idea…coconut is scrumptious little bonus!
Michelle | A Latte Food says
I am obsessed with these! I love coconut everything!
Amy Engberson says
If you love coconut these cookies will rock your world!
Emily says
I made these the day you posted them and they were gone that night. So easy and so delicious. Im anxious to try other varieties of pudding with this recipe!!
Amy Engberson says
It’s hard to walk by a plate of these cookies and not grab just one more, and one more, and one more…
Joanie @ ZagLeft says
I’ve never used pudding mix in my cookies but I definitely need to give it a try. Yours look so beautifully soft and delicious.
Amy Engberson says
You won’t regret it! It makes the most wonderfully soft cookies!
Cookin Canuck says
I’ve heard about using pudding mix in cookies, but have never tried it myself. That needs to change!
Amy Engberson says
There is something magical about it! I didn’t try it forever, thank goodness I finally did!
Shelley @ Two Healthy Kitchens says
These look so pillowy-soft, and absolutely decadent! I’m definitely a coconut lover, and the wonderful coconut flavor from the pudding mix sounds fantastic – what a terrific flavor profile with the mix of coconut and chocolate! Double-yum!
Amy Engberson says
Coconut and chocolate definitely belong together!
Denise says
Love the coconut pudding idea! Do you remember Grandma’s cookies? Her chocolate chips cookies had pudding in them and were yummy! I agree about the male gender having difficulties finding things. We have that problem around our house too!
Amy Engberson says
How could I forget Grandma’s cookies! I remember her telling me all about the pudding in them. I don’t know what it is about boys…all I know is they CANNOT find anything!
Denise R. says
Amy,
I’m reporting back! I made these cookies today and they are yummy!! I love how moist they are. They have the right balance of coconut. I ate some of the cookie dough (shhh.. don’t tell!) and the cookie dough was pretty strong so I was a bit nervous but then I ate the cookies after they baked and it was the perfect amount of coconut flavor!! Yahoo!! Thanks for sharing your talents with us. Our household is grateful for your yummy recipes!
P.S. I make the crockpot Cheesy Tortellini recipe all the time! I love how easy it is it tastes great. Double bonus! 🙂
Amy Engberson says
I’m glad someone is actually able to use and enjoy the recipes that come about because of my crazy cooking obsession! I primarily make cookies because I like the dough, so no raw cookie dough eating judgment from me! The coconut flavor does seem a little over the top at first but everything settles down in the oven! Thanks for following along on my crazy adventures!
Amanda | The Chunky Chef says
OMG I bet the coconut cream in these is outstanding!!
Amy Engberson says
Can’t go wrong with coconut!
Stephanie says
I love coconut so these sound so delicious to me!
Amy Engberson says
Coconut and chocolate lovers will quickly become addicted to these cookies!
Kacey @ The Cookie Writer says
Chocolate chips cookies with coconut?! Yes, please! I so need these in my life!
Amy Engberson says
Coconut is like and added bonus in an already delicious cookie!