The Special Chocolate Coconut Cookie

Gooey chocolate coconut cookies by Samantha Allen

Gooey chocolate coconut cookies by Samantha Allen

By Samantha Allen

Sometimes people aren’t so good at making cookies for whatever reason—their flour is old, they set the temperature too high, they didn’t let the dough sit, or maybe they just had no clue what a sifter looks like. And because of a few duds, they convince themselves they can’t bake.

To that we say no, and this cookie is here to remind you that you, yes you, can bake. It’s an easy cookie—a cookie that doesn’t require a lot of love to look gorgeous and taste like joy, and it requires just one ingredient to make this chocolate cookie recipe an all-star.

Gooey chocolate coconut cookies by Samantha Allen

Pudding mix.

If you haven’t jumped on this bandwagon, then yes, you are late to the party. Pudding mix prevents your cookies from turning into deadly weapons when thrown, and destroys any doubts you may have about your cookies turning out decent, because pudding mix will not allow these cookies to fail.

Pudding mix plus your choice of lush dark chocolate, plus delicate flaked coconut makes for…

Gooey chocolate coconut cookies by Samantha Allen

a special cookie indeed.

You can find the full recipe in printable form below, but here’s a full walkthrough of the recipe, just to show how easy it is to make:

Chocolate Coconut Cookies:

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ½-1 cup of sweetened flaked coconut
  • ½ package of chocolate pudding mix
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 to 6 ounces dark chocolate chips or chunks
  • coarse sea salt, for topping (optional)

 

Directions:

Preheat your oven to 350 degrees.

You do not have to line your pan with parchment paper, but if it would make you feel better, definitely do so. They’re gorgeous either way.

Cream the butter and sugar together in a bowl using a hand or stand mixer for 3-5 minutes, or until properly fluffed.  Add the egg and vanilla extract and mix for about a minute.

In a medium bowl whisk flour, cocoa powder, baking powder, baking soda, and salt together.  Add the dry ingredients to the butter and egg mixture and mix until combined.

Chop up your choice of dark chocolate into small chunks.

chopped-chocolate-coconut-cookies

Add half the package of chocolate pudding mix.

pudding-mix-cookie-time

And finally, add your desired amount of coconut.

pour-coconut-cookies

Drop large spoonfuls of batter onto an ungreased baking sheet (you want them to be big—they bake up better and are even softer that way!) and pop them in.

Wait 10-12 minutes depending on your oven, or just check in around 10 minutes. If they’re still goopy in the middle, they’re not done, but if they’re just set, take them out!

 

SHORTCUT:

I have tried this cheat recipe once and amazingly enough, the cookies turned out exactly the same as if they had been made from scratch.

If you can’t get enough of these cookies but simply don’t have the time to do it all, do yourself a favor and buy any double chocolate cookie mix in the baking aisle at the store (I used Betty Crocker brand). You only need some vegetable oil and an egg, plus the pudding mix and flaked coconut. You’re welcome, and enjoy.

 

The Special Chocolate Coconut Cookie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1⁄2-1 cup of sweetened flaked coconut
  • 1⁄2 package of chocolate pudding mix
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 to 6 ounces dark chocolate chips or chunks
  • coarse sea salt, for topping (optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cream the butter and sugar together in a bowl using a hand or stand mixer for 3-5 minutes, or until properly fluffed. Add the egg and vanilla extract and mix for about a minute.
  3. In a medium bowl whisk flour, cocoa powder, baking powder, baking soda, and salt together. Add
  4. the dry ingredients to the butter and egg mixture and mix until combined.
  5. Chop up your choice of dark chocolate into small chunks.
  6. Add half the package of chocolate pudding mix, and as much coconut as you'd like.
  7. Drop large spoonfuls of batter onto an ungreased baking sheet (you want them to be big—they bake up better and are even softer that way!) and pop them in.
  8. Wait 10-12 minutes depending on your oven, or just check in around 10 minutes. If they’re still goopy in the middle, they’re not done, but if they’re just set, take them out!

 

3 Comment

  1. […] and pudding mix (it’s my secret ingredient to most of my baked goods. See how I used it in this Collegiate Cook article.). Needless to say, I got it […]

  2. […] and pudding mix (it’s my secret ingredient to most of my baked goods. See how I used it in this Collegiate Cook article.). Needless to say, I got it […]

  3. […] Chocolate Coconut Cookies […]

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