Treat your tastebuds to a tropical escape with these soft and chewy Chocolate Coconut Cookies! Loaded with sweetened coconut flakes and plenty of dark chocolate chips, each bite is like a luscious taste of paradise! Plus with just 5 ingredients, they’re SO easy to make!
Chocolate Coconut Cookies
Craving a Mounds Bar? Well… I’ve got a magnificent cookie creation that’ll knock your socks off!
This recipe takes everything you love about your favorite Mounds candy bar… and crams it into the most amazing buttery rich chocolate cookies!
Patt writes: "Awesome! So easy and so delicious."
With each soft and chewy bite, you’ll be treated to rich dark chocolate and heavenly coconut!
Oh my, these dark chocolate cookies really are so divine!
Plus, you won’t believe how easy these cookies are to make. You’ll just need 5 ingredients. Most of which are probably already in your pantry or fridge!
So go ahead and give in to your cookie cravings… it’ll be so worth it. I promise! These cookies truly serve up cookie magic every time I make them!
The same kind of cookie magic I get when I bake up these S’mores Cookies, easy Chocolate Fudge Cookies and these outrageous Chocolate Almond Chip Cookies, too!
Trust me, Easy cookie recipes with few ingredients and minimal prep like this are your hot ticket to baking up cookies… the EASY way!
So let’s get baking, shall we?
Here’s what you’ll need to get started…
Ingredients
It takes just 5 simple ingredients to bake up a batch of these fabulous chocolate chip coconut cookies!
- Cake Mix – I used a dark chocolate cake mix for this recipe.
- Butter – Vegetable Oil or Canola Oil can be substituted.
- Eggs
- Dark Chocolate Chips – You’ll want the dark chocolate chips to mimic the flavor of your favorite Mounds chocolate bar.
- Coconut Flakes – The fresher and softer the better!
That’s it. So simple!
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Pin ItHow to Make Chocolate Coconut Cookies
You’re going to love how simple it is to bake up a batch of these old fashioned chocolate coconut cookies.
Here’s what you’ll do…
1. Start by mixing together the Cake Mix, Butter & Eggs until well combined.
2. Then stir in the chocolate chips and coconut.
3. Chill your dough in the refrigerator.
4. Line your baking sheets with parchment paper.
5. When the cake mix cookie dough has finished chilling, roll your cookie dough into balls, and place them on the parchment paper lined baking sheets.
6. Bake your dark chocolate cookies in the oven per the instructions on the below recipe card.
7. Once done baking, allow the cookies to cool before serving.
Finally… grab a cookie & devour it!!
Trust me, with just 5 ingredients and only minimal prep, these double chocolate coconut cookies are one of the BEST quick and easy dessert recipes you’ll ever make!
Scroll down for the printable recipe card with detailed, step-by-step instructions.
Make Ahead Cookie Tips
Cake mix cookies recipes are SO easy to prep ahead of time! Your cookie dough can be made ahead of time and stored covered in the refrigerator up to 2 days prior to baking.
You can also use these tips for How to Freeze Cake Mix Cookies that will show you how to freeze your pre-made cookie dough. This is especially helpful if you would like to make small batches or cookies, or to prep ahead for holiday baking.
Storage Tips
After baked, these chocolate chip coconut cookies will last well at room temperature for up to 3 days, when stored covered in an airtight container. That makes these ideal make-ahead Christmas cookies!
Reviews
What Your Frugal Friends Are Saying About this Simple Chocolate Coconut Cookies Recipe…
Patt writes: “Awesome! I used mini chocolate chips because I like them best. So easy and so delicious.”
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Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Chocolate Coconut Cookies
Ingredients
- 13.25 ounces Betty Crocker Chocolate Fudge Cake Mix, (if using a 15.25 oz. box, increase butter to 1/2 cup)
- 1/3 cup Melted Butter, (Vegetable or Canola Oil can be substituted)
- 2 large Eggs
- 1 1/2 cups Dark Chocolate Chips
- 2/3 cup Sweetened Coconut Flakes
Instructions
- Gather your ingredients.
- Combine Cake Mix, Melted Butter (or oil), and Eggs in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
- Stir in Chocolate Chips and Coconut with large wooden spoon.
- Cover dough and chill in refrigerator for 2 hours.
- After dough has chilled, preheat oven to 350 degrees.
- Line large baking sheets with parchment paper.
- Roll cookie dough into 1 1/2 tablespoon sized rounded balls and transfer to cookie sheet.
- Bake on center oven rack for 7 – 13 minutes, or until done. (Note: Bake on the shorter end of the time range for non-stick cookie sheets & longer end of the time range for aluminum cookie sheets.)
- Remove from oven and allow to cool on cookie sheets for 5 minutes.
- Transfer cookies to wire racks to finish cooling, and ENJOY!
Notes
- Butter: When it comes to cake mix cookies, salted or unsalted butter can be used, as the cake mix will have a little salt in it. However, I’ve found that salted butter will result in superior flavor.
- Make Ahead Tips: Cake mix cookie recipes are SO easy to prep ahead of time! Your cookie dough can be made ahead of time and stored covered in the refrigerator up to 2 days prior to baking.
- Storage Tips: After baked, these chocolate chip coconut cookies will last well at room temperature for up to 3 days, when stored covered in an airtight container.
- FAQ’s: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
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