Coconut Cookies

Coconut Cookie | Recipe on

Coconut Cookies

I love Coconut Macaroons and I really wanted a cookie that was similar to that nugget of awesomeness. I had a recipe for a coconut cookie, but it was more thin and crispy than thick and chewy. And I’m more of a “thick and chewy” kind of girl, if you know what I mean.

So, with a little tweaking, I was able to come up with this delicious morsel of buttery goodness. 

This is another pudding cookie and the thing I adore about these type of recipes, it that you can really transform them into totally different cookies, just by using the same base. 

I hope you enjoy the newest addition to our cookie family, by the way, if you don’t enjoy coconut, you will not enjoy this cookie and while that hurts my heart just a bit, you have been warned.

As always, read the entire recipe and all of the notes prior to starting this process.

Coconut Cookies
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  1. 2 1/2 cups all-purpose flour
  2. 1 tsp. baking soda
  3. 1/2 tsp. salt
  4. instant coconut cream pudding (NOT PREPARED; 3.4 ounce box)
  5. 2 sticks butter, softened
  6. 1 cup packed brown sugar
  7. 1 cup white sugar
  8. 2 eggs
  9. 1 tsp. vanilla extract
  10. 2 2/3 cup sweetened flaked coconut
  1. Preheat oven to 350°. Prepare a baking sheet by lining it with parchment paper.
  2. Sift together:
  3. Flour
  4. Baking Soda
  5. Salt
  6. *After ingredients are sifted, add pudding mix.
  7. Cream together:
  8. Butter
  9. Brown Sugar
  10. White Sugar
  11. *Allow this to get light and fluffy (about 3-5 minutes)
  12. Add your eggs to your creamed mixture, one at a time, making sure to mix well after each addition.
  13. Once your eggs are fully incorporated, add vanilla extract, be sure to mix well.
  14. Slowly add in your dry ingredients, once fully incorporated, add in your coconut.
  15. Drop by the spoonful onto prepared baking sheet. Bake for 8-10 minutes or until edges of cookie are turning golden brown. *see notes below*
  1. When making these cookies, I use a red #24 scoop. Which scoops about 2.5 tbsp. of dough. This yields me approx. 2 dozen cookies per recipe. This also means that I have to cook mine for longer than 8-10 minutes. I actually cook mine anywhere from 16-19 minutes, depending on how my oven feels that day. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
  2. I was able to locate the coconut cream pudding at my Albertsons, I haven't been able to find it at Kroger (which is where I usually shop), if you are having difficulty locating this particular flavor, just substitute vanilla pudding. If you go the vanilla route, then sift the pudding with the flour instead of adding it. The coconut cream pudding actually had bits of coconut in it and it makes it difficult to sift.
  3. Like I stated earlier, I prefer using a scoop to a spoon when "scooping" up cookie dough. Not only does it provide a larger cookie, but by using a scoop, I get cookie of the same size. This cookie is going to bake up thick, if you are wanting it to spread a bit while baking, then press the cookies down prior to placing in oven.
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