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Kristy Denney

Food + Lifestyle from a mama of boys

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Coconut Cream Pudding Cookies {with Coconut M&M’s}

One of the most popular recipes on this blog is my Oreo Pudding Cookies, which are still by far, my very favorite cookie.  Those cookies were a result of wanting to experiment with different instant pudding flavors in cookies after making these.

My mom is in town visiting for a few days and she recommended I try using the Coconut Cream Pudding in a cookie.  I’ve never been a huge fan of coconut, but thought I’d give it a try just for her.  

I ran to the store, grabbed the puddin’, and at the checkout line I happened to see some Coconut M&M’s.  Now those, I love.  Have you tried them?  If not, go grab some–some just for you, and some for these cookies.  Even a non-coconut lover like me loves Coconut M&M’s.  And I knew they’d be the perfect addition to the Coconut Cream Pudding.  
 

Well, guess what?  They were.  And the non-coconut lover me, loves these coconutty cookies.  And my mom is in coconut heaven over here.  The pudding flavor isn’t over-bearing at all, but the M&M’s and the addition of some extra coconut flakes give it just the right flavor. And once again, we have a perfectly soft and moist cookie!

 

Go coconuts today….make these cookies!

 

 

Coconut Cream Pudding Cookies {with Coconut M&M’s}
 
Ingredients
1 cup butter, room temp
3/4 cup brown sugar
1/4 cup sugar
1 (4oz) package instant Coconut Cream Pudding mix
2 1/4 cups flour
1 tsp baking soda
2 eggs
1 tsp vanilla
1/3 cup flaked coconut
1 cup Coconut M&Ms (about 4 small pkgs)
1 cup Milk Chocolate Chips (I used milk chocolate candy bar chunks because it’s what I had)
Instructions
Preheat oven to 350 degrees. 
Combine flour and soda in a small bowl and set aside.  Cream together butter and sugar.  Beat in pudding mix until blended, then eggs and vanilla.  Add flour and soda mixture. Stir in coconut M&M’s, flaked coconut, and chocolate chips.  Using a cookie dough scooper, place dough on a baking sheet lined with parchment paper.  Bake at 350 degrees for 8 minutes.  Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack.  Store in air-tight container.  Makes two dozen.
 

What pudding flavor should be next? 

Reader Interactions

Comments

  1. Okay, I’m a ginormous lover of coconut so I’m right there with your mom! Thanks for the recipe, can’t wait to whip these up!

    Reply

  4. Brett brought some cookies for us at Overstock.com. I ate 3 of them. I love the flavor of coconut and the taste is so good. Thank you : )

    Reply

  5. Kristy, these cookies are incredible! I sit next to Brett at work, and I ate way more of these cookies than I should have. They are delicious!

    Reply

  10. I love coconut but cannot do m&m’s. So instead I added dried pineapple and chopped macadamia nuts to the batter. They were fantastic, note I said were…lol

    Reply

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