Coconut Cookies are always a favorite holiday cookie recipe! These easy Coconut Dream Cookies are filled with mounds of coconut and chocolate are a delicious treat for the coconut lover!

Coconut cookies make a for a favorite of holiday cookie recipes. These Coconut Dream Cookies are filled with mounds of coconut, chocolate, and use coconut oil. //


These Coconut Dreams Cookies are really perfect for all those Christmas cookie platters and as a food gift this season.

Seriously, since they are filled with mounds of coconut and little bits of chocolate, these little coconut cookies are like a dream come true. Especially to the coconut lover. Thankfully, that’d be the Mister.

Coconut Dream Cookies Recipe | ©

Coconut Dreams Cookies

Any dessert with coconut definitely gets Bart’s attention. From Coconut Cream PieCoconut Cake, to these little coconut cookies, coconut treats are favorites of his. And it sure is easy to understand why.

Coconut Dream Cookies Recipe | ©

How to Make Coconut Dreams Cookies

These little coconut cookies are super easy to make and are always such delicious treats!

Here’s how you make them.

As you preheat the oven, line baking sheets with parchment or non-stick baking mats.

You’ll then use your electric mixer to cream together the coconut oil, or shortening, and sugar until light and fluffy. Then you will mix in the egg and vanilla.

Then whisk together the flour, baking powder and salt in a medium sized bowl.

Once the dry ingredients are combined, mix into the shortening and sugar mixture. Stir in chocolate chips and coconut flakes.

Then you simply drop the cookie dough by the tablespoon onto your prepared baking sheets, making sure to leave about 1 1/2-inches between each cookie. Bake them for 12-15 minutes until the cookies have turned lightly brown and are set. Allow to cool completely and store your Coconut Dreams cookies in an airtight container.

Make-Ahead Coconut Dreams Cookies

For an easy make ahead cookie recipe, prepare your Coconut Dreams cookie dough and drop onto a parchment lined baking sheet. Place into the freezer and freeze for 30 minutes. Transfer your cookies to a freezer-safe zip top bag and store in the freezer for up to 3 months.

Coconut Dream Cookies Recipe | ©

Here’s my Coconut Dreams Cookies recipe. Make them soon for the coconut lover in your life! I hope you enjoy them as much as we do!

Coconut cookies make a for a favorite of holiday cookie recipes. These Coconut Dream Cookies are filled with mounds of coconut, chocolate, and use coconut oil. //

Coconut Dream Cookies Recipe

Coconut Cookies are always a favorite holiday cookie recipe! These Coconut Dream Cookies are filled with mounds of coconut, chocolate, use coconut oil and are a delicious treat for the coconut lover!
4.83 from 17 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 20 cookies
Course Dessert
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 1/2 cup firm coconut oil or shortening
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1 cup chocolate chips
  • 1 cup sweetened coconut flakes


  • Preheat oven to 325º F. Line baking sheets with parchment paper or a non-stick baking mat.
  • Cream together the coconut oil (or shortening) and sugar until light and fluffy with an electric mixer. Mix in the egg and vanilla. In a medium bowl, whisk together the flour, baking powder and salt. Mix into the shortening and sugar mixture. Stir in chocolate chips and coconut flakes.
  • Drop cookie dough by the tablespoon onto prepared baking sheets, leaving about 1 1/2-inches between each cookie. Bake for 12-15 minutes until the cookies have turned lightly brown and are set. Allow to cool completely. Store in an airtight container.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch


Happy Cookie Making!
Robyn xo

Coconut cookies make a for a favorite of holiday cookie recipes. These Coconut Dream Cookies are filled with mounds of coconut, chocolate, and use coconut oil. //

From the Add a Pinch recipe archives. Originally published 2013.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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54 Comments Leave a comment or review

  1. These cookies are heavenly!! My husband loved them, as did another friend. I am making them again this weekend for a cookie swap. This is one cookie recipe that’s a keeper!

  2. I made these during the holidays for a party and the plate was cleared right away. They came out flatter than yours but taste was not compromised. Great recipe because I always have these ingredients in hand.

  3. I just made these. They are so yummy. The next time I will add less sugar and only half of the chocolate chips. The coconut taste gets a little lost.a

    So simple and so good 🙂

  4. I would like to pin this recipe and others but you do not have a way to do that, when i hit the Pin on the top of the recipe it goes to your PIN page and i am not able to find the recipe, other recipes have the PIN right next to the recipe and i just click on it, thanks for the help

  5. Robyn, thank you. I love, love, love all things coconut so I tried these immediately after reading the post/recipe. I chill the dough before placing on a cookie sheet. For my daughter and her friends I use multi-colored rainbow chips for some fun. They look so great in this white cookie. I have made them twice now and they will be staple in our family’s cookie jar. Yum – tender, chewy with a bit of crunch.

  6. Mine spread quite a bit, and it took them about 25 minutes at 325 to get to the stage I wanted them. I think next time I will refrigerate the dough, bake at 350 and toast the almonds a bit more first. But, they were totally fabulous! Crunch, chewy, and full of flavor. I can see these moving up to the top of the list of favorites. And, everything was on hand and I didn’t need to go to the grocery store first. So, they were convenient. And, it was only 20 cookies, so it was very fast filling only one cookie sheet. You have a winner here!

    1. Coconut oil does not have a coconut flavor and can be substituted for butter, vegetable shortening or any solid fat without dramatically changing the flavor of the recipe. Measure coconut oil in a one-to-one ratio and substitute it for butter in your recipe. For example, if your recipe calls for ½ cup of butter, use ½ cup of coconut oil.

    2. Love these.
      I agree with Barb; these spread without being chilled first.
      Great recipe.
      I plan to double the recipe next time as I only got a dozen from this first batch.

    1. You can substitute coconut flour for 100 percent of the wheat flour in a recipe or up to one-fourth of the total amount of the wheat flour in a recipe, with a few considerations. The first consideration is taste; coconut flour tastes like coconut, so it works better in cakes and muffins than savory breads. You should also consider its elasticity. Coconut flour is gluten free, so you have to add eggs in a full substitution for the baked goods to expand during cooking, which changes its texture and taste. One-for-one coconut flour substitutions for wheat flour work best in foods that rise very little or not at all, such as pancakes and latkes. Add one egg for every 1 ounce of coconut flour when making a full substitution for wheat flour. (By A.J. Andrews)

  7. These were the best cookies ever. I dunked half of them in semi-sweet chocolate. Everyone wanted the recipe. Thanks.

  8. I made these with unsweetened coconut flakes since that’s what I had on hand. I figured I could always dust them with powdered sugar afterward if they weren’t sweet enough. Turns out they were perfect. I think they would be probably be too sweet for me with sweetened coconut flakes.

    1. Hi Kathy –
      I don’t have the nutritional breakdown, but there are websites and apps available, such as Calorie Count and others where you can input the ingredients and measurements of the recipe to get your calories and nutrition information. Thanks so much! xo

  9. On your recipe for Perfect Brownie Cookie Recipe…I don’t understand where you put:
    4 cups milk, semi-sweet or dark chocolate chips divided. Does that mean you need 4 cups of milk and 4 cups of chocolate chips as well?
    I made your coconut chocolate cookies today for a luncheon and they were the hit of the luncheon. Delicious!

    1. Hi Susanne,
      I’m sorry if this is confusing. You use your choice of either milk chocolate chips, semi-sweet chocolate chips or dark chocolate chips and divide them according to the recipe. You’ll use 2 cups at the beginning and 2 cups later as you’ll see in the instruction part. I hope this helps.
      I’m glad you enjoy the coconut chocolate cookies!
      Thanks so much – I hope you enjoy these cookies as well!

  10. I doubled the recipe because I was bringing it for a large party. So I used 1c AP flour, 1/2 c spelt flour, and 1/2 c whole wheat flour. Substituted cranberries for chocolate chips since I wanted the coconut flavour to shine (chocolate’s a bit heavy to do that). I used 3/4 c coconut oil and 1/4c softened butter just to get a more “rounded” taste, and took the time to toast 1/2 c sliced almonds (at 400 for 5 minutes). Followed the rest of the instructions, but took the advice of some posters and chilled the resulting dough for about 8 minutes in the fridge. Made it possible for the dough to hold its shape.

    People complimented me even after all the cookies were gone!

    Am adding this to my regular cookie repertoire. Thanks, Robyn!

  11. When I made these last night I was disappointed, but I just had two with my coffee this morning and now I’m sold.Chewy, chocolatey goodness. I wonder if 1C of chocolate chips is accurate. I advise anyone making these for the first time to start with just 1/2C and she how you do incorporating them into the dough before you add more.
    My notes for the next time I make them: Use half the amount of chocolate chips called for, and get the mini chocolate chips. Use unsweetened coconut flakes and toast them first. Definitely chill the dough before baking, and don’t leave them in the oven too long or the bottoms will burn.
    Despite my commentary, these are killer cookies!

  12. I substituted canola oil for the coconut oil and toasted the coconut flakes before adding it to the mix. I halved the amount of chocolate chips called for. I used coconut flavour instead of the vanilla and chilled the dough before baking. though the dough spread whilst baking, it was not too much and the cookies tasted wonderfully.

    However, it looked nothing like the picture! Maybe i should not have rolled the dough into a ball. next time, i intend to just heap it unto the baking sheet and sprinkle some coconut flakes on it before shoving it into the oven!

    Anyways, great recipe!

  13. Thank you for this DELICIOUS and easy to prepare recipe! My friends and family love the coconut and chocolate together. I love using coconut oil in the recipe.

  14. i have made these cookies over and over and they’re ALWAYS a hit! people ask for the recipe and make them after eating the ones I’ve made. it’s so easy and always so yummy

  15. My husband and I were hankering for some cookies tonight and I remembered some coconut flakes I had in the cupboard. I googled coconut cookies and saw your recipe, so we gave it a whirl and are tryin to resist eating the entire two pans of cookies by ourselves! 😀

    Thank you for what I know will be a new family favorite, our kiddos will love eating these tomorrow afternoon, if any are left for them!!

  16. These are in the oven as I am posting this. I added oreo baking crumbs instead of chocolate chips about 3/4 of a cup and unsweeted shreddded coconut. I pretty sure my 17yr old Wil devour them! Thanks for the recipe!

  17. Made these a week ago and they were delish!! Everyone loved them and I’m making another batch now. Had friends and relatives over for dinner and they filled up with cookies before dinner was served! Things I did differently… I usually sift my flour if I’m baking… I did not here. After I placed dough on cookie sheet I placed them in the freezer for a couple of minutes.. baked at 350 for minutes. They were perfect. Thanks for sharing!!

  18. omg these cookies are super yummy,they melt in your mouth and the coconut and chocolate are a perfect combo in these cookies,thank you!

  19. This is a repeat hit for our bible study group. I have raised the temp to 350 instead of 325 and pushed it up to 18 min to get it not too toasty. I do have a convection oven but I d not think that is the issue.

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