Coconut Dreams Cookies Recipe

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 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 dream cookies are like a dream come true. Especially to the coconut lover. Thankfully, that’d be the Mister.

Coconut Dream Cookies Recipe | ©

Any dessert with coconut definitely gets his 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 | ©

Luckily, these little coconut cookies couldn’t be easier to make. They are simply mixed together with an electric mixer, dropped onto the baking sheet and baked until golden brown. That’s it. Nothing fancy here. But boy, oh boy do they taste extra special.

Coconut Dream Cookies Recipe | ©

Here’s my Coconut Dreams Cookies recipe. Make them soon for the coconut lover in your life! They’ll thank ya for them.

Yield: 20 cookies

Coconut Dream Cookies Recipe

Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
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.
4.77 from 13 votes
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  • 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


  1. Preheat oven to 325º F. Line baking sheets with parchment paper or a non-stick baking mat.
  2. 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.
  3. 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.

All images and text © Robyn Stone for Add a Pinch


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.

39 comments on “Coconut Dreams Cookies Recipe”

  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. This is my first time trying the cookie and it is great. Friends and Family loved it

  3. 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.

  4. Four words. Absolutely Delicious:-) Thanks Robyn:-)

  5. Can I add coconut extract to the shortening if I don’t have firm coconut oil? Can’t wait to make these:-)

  6. 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 🙂

  7. 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

  8. 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.

  9. 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!

  10. Wondering how many cookies does the recipe make? Thanks.

  11. Nice cookies. Do you think I can replaced the shortening to butter instead? 🙂

    • 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.

  12. Anyone know if you can substitute coconut flour?

    • 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)

  13. Pingback: Favorite Christmas Cookies • Cooking | Add a Pinch

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

  15. How long will these keep? Also what is the best way to store them? I would love to make some for Christmas

  16. 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.

  17. Oh! What a great coconut cookies and thanks for the detailed recipe instructions! I have got to try this soon.

  18. I wonder if I could get a nutritional break down as I’m diabetic. Thanks

    • 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

  19. 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!

    • 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!

  20. 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!

  21. 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!

  22. 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!

  23. 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.

  24. OMG! Are these good! Yum

  25. 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

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