White Chocolate Coconut Pudding Cookies

White Chocolate Coconut Cookies

I really like white chocolate macadamia nut cookies, but I am not a huge fan of the nuts. I decided to develop a tropical cookie using coconut in place of the macadamias. I cut down on the sugar and added a package of instant white chocolate pudding for some extra flavor. The pudding makes this a very soft, cake-like cookie. If you like your cookies crisper, just bake them for a couple of extra minutes.



White Chocolate Coconut Pudding Cookies
Prep time
Cook time
Total time
Serves: 27
  • 1 cup butter, softened
  • 1 small pkg. white chocolate instant pudding mix
  • 1 cup light brown sugar, packed
  • 1&1/2 teaspoons vanilla extract
  • 2 large eggs
  • 2&1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups white chocolate chips
  • ½ cup flaked coconut, packed
  1. Preheat the oven to 375 degrees. In a large bowl, mix together the butter, pudding mix, brown sugar, and vanilla. Stir very well.
  2. Beat in the eggs. Add the flour and baking soda in three additions, stirring well after each addition.
  3. Mix in the chips and coconut.
  4. Drop by large tablespoonfuls onto cookie sheets. Bake for 10-11 minutes, until slightly golden around the edges.

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