Coconut Dreams Cookies Recipe
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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!
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 Dreams Cookies
Any dessert with coconut definitely gets Bart’s attention. From Coconut Cream Pie, Coconut Cake, to these little coconut cookies, coconut treats are favorites of his. And it sure is easy to understand why.
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.
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 Dream Cookies Recipe
Ingredients
- 1/2 cup (92 g) shortening
- 3/4 cup (149 g) granulated sugar
- 1 large (50 g) egg
- 1 teaspoon (5 g) vanilla extract
- 1 cup (120 g) all-purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (1 g) Kosher salt
- 1 cup (170 g) chocolate chips (mini), or 1/2 cup chocolate chips
- 1 cup (85 g) sweetened coconut flakes
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy Cookie Making!
Robyn xo
From the Add a Pinch recipe archives. Originally published 2013.
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!
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!
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!
So happy you enjoyed this recipe, Erika! Thanks!
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!
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
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.
How long will these keep? Also what is the best way to store them? I would love to make some for Christmas
These were the best cookies ever. I dunked half of them in semi-sweet chocolate. Everyone wanted the recipe. Thanks.
I’m so glad everyone loved them!!! They are one of our favorites, too!
Could you sub gluten free flour?
Hi June!
I’ve not tried gluten free flour in this recipe, but I would love to hear how the cookies turn out if you give it a try.
Thanks so much!
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)
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.
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.
So glad you love them too, Chuck! Thanks!