Prep 20 mins
Cook 10 mins
My family loves these! Suggested variation: Omit shredded coconut, use pistachio pudding mix instead of coconut-flavored, and add 1/2 tsp. almond extract to round it off. I wouldn't recommend throwing in actual pistachios as an additional touch since they don't seem to bake well, but roasted almonds might work! If cookies spread too much for your liking, put the dough in the fridge for a few hours and try again. If they don't spread enough, flatten them with a fork before baking!
- 1⁄4 cup white sugar
- 3⁄4 cup packed brown sugar
- 1 cup butter, softened (NO substitutes)
- 1 1⁄2 teaspoons vanilla
- 1 egg
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 (12 ounce) package semi-sweet chocolate chips or 2 cups semi-sweet chocolate chips
- 1 (3 1/2 ounce) box instant coconut cream pudding mix
- 1 (7 ounce) bag sweetened flaked coconut
- 1⁄4 cup milk (if making cake)
- 1 (16 ounce) canwhipped vanilla frosting (if making cake)
- candy sprinkles, for decoration (if making cake) (optional)
- Preheat oven to 375 degrees.
- Cream together the butter, sugars, pudding mix, vanilla, egg, and milk (if making cake).
- In a separate, larger bowl, whisk together the flour, baking soda, and salt.
- Pour the wet mixture from step 1 onto the flour mixture and combine until blended, using your hands if necessary.
- Mix in the shredded coconut and chocolate chips.
- For cookies: Drop by rounded tablespoons onto an ungreased cookie sheet, about 2 inches apart.
- For cookie cake: Press into a lightly greased 13x9" pan. It might be a thicker layer than the usual cookie cake.
- Bake for 8-10 minutes, or until lightly browned. The cookie cake may need a few minutes more.
- If making cookie cake, spread on that can of frosting and add sprinkles!