These Coconut Dreams Cookies are the kind of treat I reach for when I want something bright, coconutty, and just a little nostalgic. They have a tender crumb from shortening, a sweet chew from coconut flakes, and pockets of chocolate to keep every bite interesting. They’re straightforward to make and forgiving enough for a weeknight bake.
I tested this recipe several times to get timing and texture right. The cookies come out with lightly crisped edges and soft centers, and the coconut gives a satisfying chew that pairs perfectly with mini chocolate chips. They store well, travel well, and disappear fast at any gathering.
Below you’ll find the precise ingredient list and step-by-step instructions used in the test kitchen, plus practical notes for substitutions, equipment, troubleshooting, and make-it-tonight timing. No fluff—just the facts, tips, and a few helpful variations to make these yours.
Ingredients
- 1/2 cup (92 g) shortening — Provides structure and tenderness; keeps cookies soft at room temperature.
- 3/4 cup (149 g) granulated sugar — Sweetens and helps with creaming for lift and texture.
- 1 large (50 g) egg — Binds the dough and adds moisture; room temperature is easiest to incorporate.
- 1 teaspoon (5 g) vanilla extract — Adds background flavor and rounds out sweetness.
- 1 cup (120 g) all-purpose flour — The main structure of the cookie; measure by spooning into the cup and leveling for accuracy.
- 1/2 teaspoon (2 g) baking powder — Provides gentle lift for a tender, slightly puffy cookie.
- 1/2 teaspoon (1 g) Kosher salt — Enhances flavor and balances sweetness; use measured kosher salt (not fine table salt).
- 1 cup (170 g) chocolate chips (mini), or 1/2 cup chocolate chips — Chocolate adds richness and contrast; mini chips distribute more evenly.
- 1 cup (85 g) sweetened coconut flakes — The star ingredient for coconut flavor and chew; sweetened gives extra caramelized notes when baked.
Shopping List
- Shortening (1/2 cup / 92 g)
- Granulated sugar (3/4 cup / 149 g)
- Large egg (1)
- Vanilla extract (1 teaspoon / 5 g)
- All-purpose flour (1 cup / 120 g)
- Baking powder (1/2 teaspoon / 2 g)
- Kosher salt (1/2 teaspoon / 1 g)
- Chocolate chips (mini preferred) (1 cup / 170 g) or regular chips (1/2 cup)
- Sweetened coconut flakes (1 cup / 85 g)
- Parchment paper or nonstick baking mat (if you don’t have one)
Cooking Coconut Dreams Cookies: The Process
- Preheat oven to 325°F and place a rack in the middle position. Line baking sheets with parchment paper or a nonstick baking mat.
- In a large bowl, cream 1/2 cup (92 g) shortening and 3/4 cup (149 g) granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2–3 minutes.
- Add 1 large (50 g) egg and 1 teaspoon (5 g) vanilla extract to the creamed mixture and mix until combined.
- In a medium bowl, whisk together 1 cup (120 g) all-purpose flour, 1/2 teaspoon (2 g) baking powder, and 1/2 teaspoon (1 g) Kosher salt.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined; avoid overmixing.
- Stir in 1 cup (170 g) chocolate chips (mini), or 1/2 cup chocolate chips, and 1 cup (85 g) sweetened coconut flakes until evenly distributed.
- Drop the dough by tablespoons onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie.
- Bake for 12–15 minutes, until the edges are lightly browned and the centers are set.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container.
The Upside of Coconut Dreams Cookies
These cookies feel both familiar and a little special. The sweetened coconut flakes create a toasty chew when baked, while the shortening keeps them tender and less prone to spreading. Using mini chocolate chips helps the chocolate distribute through the dough so every bite has balance.
They’re excellent for packable snacks, school lunches, and cookie swaps because their texture holds up well in transit. They also make a nice complement to coffee or tea—coconut and chocolate pair especially well with a medium roast.
Allergy-Friendly Substitutes
- Egg: Replace 1 large egg with 3 tablespoons applesauce or a commercial egg replacer if you need an egg-free option. Expect a slightly different texture—softer and less structure.
- Shortening: Use unsalted butter (1:1 by volume) for richer flavor; cookies may spread a little more. For dairy-free, swap with solid vegetable shortening based vegan stick or chilled coconut oil (solid), noting coconut oil will enhance coconut flavor.
- Chocolate chips: Use dairy-free chocolate chips or chopped allergy-friendly chocolate if needed; adjust quantity to preference (the recipe allows mini or regular chips).
- Sweetened coconut: If avoiding coconut, omit and add 1/4–1/3 cup chopped nuts or additional chocolate chips for texture.
Hardware & Gadgets
- Electric mixer (hand or stand) — for creaming shortening and sugar smoothly.
- Mixing bowls — one large for creaming and one medium for dry ingredients.
- Measuring cups and spoons — accurate measuring avoids dry or greasy dough.
- Spatula — for folding in chips and coconut without overworking the dough.
- Tablespoon or small cookie scoop — for uniform cookie portions.
- Baking sheets, parchment paper or nonstick baking mat, and a wire rack — for even baking and cooling.
Missteps & Fixes
Cookies spread too much: If your cookies spread into thin discs, check that your shortening isn’t too soft or warm. Chilling the dough for 15–30 minutes can help. Also make sure your baking sheet isn’t too hot from a previous batch; cool it between batches if needed.
Cookies are flat and greasy: This usually means too much fat or overcreaming. Measure shortening carefully. If they’re greasy after baking, reduce the shortening slightly next time (start by 1–2 tablespoons) or chill the dough before baking.
Dry, crumbly cookies: That indicates under-measuring the egg or over-measuring flour. Use the stated 1 large (50 g) egg and spoon-and-level the flour. If dough seems too dry, add a teaspoon of milk or water at a time until it comes together.
Coconut burns or gets too dark: Sweetened coconut flakes can toast quickly. Keep an eye on the cookies in the last few minutes and remove earlier if coconut looks too brown but centers are still set.
Make It Year-Round
These cookies play well across seasons. In summer, serve them with iced coffee or packed in picnic boxes. In fall and winter, add a pinch of ground cinnamon or a teaspoon of orange zest to the dough for a seasonal twist. The recipe’s base is neutral enough to accept small flavor additions without losing balance.
For holidays, roll the dough balls in finely chopped toasted coconut or mix in festive-colored mini chips. They also make a thoughtful homemade gift—stack a few in a cellophane bag with a ribbon.
Notes from the Test Kitchen
We found that mini chocolate chips give the most even distribution of chocolate. Using regular-size chips works, but you’ll get pockets of chocolate rather than an even spread. The shortening contributes to a soft bite—if you swap in butter, expect a slightly crisper edge and a richer flavor.
Oven temperatures vary. My oven favored the 12–13 minute mark for a set center with golden edges. If your oven runs hot, start checking at 10 minutes. If you prefer a chewier center, err toward the lower end of the bake time and let the cookies finish on the sheet as instructed.
Freezer-Friendly Notes
To freeze baked cookies: cool completely, then layer them between sheets of parchment in an airtight container or freezer bag. They keep well for up to 3 months. Thaw at room temperature for about 30–60 minutes.
To freeze dough: portion dough by tablespoon onto a tray, freeze until solid, then transfer to a labeled freezer bag for up to 3 months. Bake from frozen—add 1–2 minutes to the baking time and watch the cookies closely at the end of baking.
Handy Q&A
- Can I use margarine instead of shortening? Yes. Margarine will work similarly, but texture and flavor may vary slightly. Use a solid baking stick if possible, not tub margarine.
- Do I have to use sweetened coconut flakes? The recipe calls for sweetened coconut flakes for added sweetness and chew. If you prefer unsweetened, you can swap, but expect a less sweet cookie—taste the dough and adjust sugar if needed.
- Why mini chips or 1/2 cup option? Mini chips distribute evenly and give consistently chocolatey bites. The recipe allows 1/2 cup regular chips for fewer, larger chocolate spots.
- Can I brown the coconut first? Briefly toasting coconut adds flavor, but it can brown quickly. If you toast, cool it before mixing into the dough and reduce oven time if coconut color is already deep.
- Storage life at room temperature? Stored airtight, cookies stay fresh 4–5 days at room temperature.
Make It Tonight
Want warm Coconut Dreams Cookies tonight? Here’s a quick timeline: preheat and prep (5 minutes), cream shortening and sugar and add egg/vanilla (5 minutes), whisk dry ingredients and combine (5 minutes), fold in chips and coconut and drop onto sheet (5–10 minutes), bake (12–15 minutes), cool briefly and move to rack (10 minutes). Total active time is about 25–35 minutes, about 50–60 minutes from start to finished cooled cookies you can store.
Tip: While the first batch bakes, shape the rest of the dough so you can slide sheets in and out quickly. If you’re short on time, bake two sheets simultaneously if your oven allows for even heat; rotate halfway through the bake.
Coconut Dreams Cookies Recipe
Ingredients
Ingredients
- 1/2 cup 92 gshortening
- 3/4 cup 149 ggranulated sugar
- 1 large 50 gegg
- 1 teaspoon 5 gvanilla extract
- 1 cup 120 gall-purpose flour
- 1/2 teaspoon 2 gbaking powder
- 1/2 teaspoon 1 gKosher salt
- 1 cup 170 gchocolate chips (mini), or 1/2 cup chocolate chips
- 1 cup 85 gsweetened coconut flakes
Instructions
Instructions
- Preheat oven to 325°F and place a rack in the middle position. Line baking sheets with parchment paper or a nonstick baking mat.
- In a large bowl, cream 1/2 cup (92 g) shortening and 3/4 cup (149 g) granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2–3 minutes.
- Add 1 large (50 g) egg and 1 teaspoon (5 g) vanilla extract to the creamed mixture and mix until combined.
- In a medium bowl, whisk together 1 cup (120 g) all-purpose flour, 1/2 teaspoon (2 g) baking powder, and 1/2 teaspoon (1 g) Kosher salt.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined; avoid overmixing.
- Stir in 1 cup (170 g) chocolate chips (mini), or 1/2 cup chocolate chips, and 1 cup (85 g) sweetened coconut flakes until evenly distributed.
- Drop the dough by tablespoons onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie.
- Bake for 12–15 minutes, until the edges are lightly browned and the centers are set.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container.
Equipment
- Baking Sheet
- Parchment Paper
- nonstick baking mat
- Electric Mixer
- Mixing bowls
- Medium Bowl
- Measuring Cups
- Measuring Spoons
- Wire Rack
