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Coconut Cream Cookies

By: Amy on   |  Updated:

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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! 

a stack of chocolate chip coconut cookies

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!

baked cookies on a cooking rack

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.

a mixer beater with cookie dough on it

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. 

coconut chocolate chip cookie dough balls on a baking sheet

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.

Storing Cookies:

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 lovers are going to go crazy over these Coconut Cream Cookies!

Coconut Cookies Recipe

Easy cookie recipes are my life! Here are a few of our other favorites!

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!

Coconut Cookies

4.84 from 12 votes
Author Amy
Course Cookies, Desserts
Cuisine American
Servings 36
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
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! They're thick and soft, thanks to the addition of pudding!

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.

Notes

Vanilla pudding may be used instead of coconut.
Vanilla extract may be used instead of coconut extract.
Toasted coconut may be used.
Half of the chocolate chips may be replaced with caramel bits.

Nutrition

Calories: 145kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 104mg | Potassium: 26mg | Fiber: 1g | Sugar: 11g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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Coconut and chocolate lovers are going to go crazy over these super soft Coconut Cream Cookies!

Reader Interactions

Comments

    • 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!

      Reply

  3. 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.

    Reply

  6. 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!!!

    Reply

  9. 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!

    Reply

  13. 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!!

    Reply

  16. 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!

    Reply

  17. 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!

    Reply

    • 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!

      Reply

      • 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!

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