Coconut Pudding Cookies

By srumbel

These soft and coconutty cookies are a fun twist on traditional chocolate chip. My family loves coconut, so these are perfect for Easter! The pudding mix makes them stay super soft, just how I like them.
from spoonful.com

Ingredients

• Helpful Tip:
• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 cup (2 sticks) salted butter, slightly softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 (3.4 oz) box instant coconut cream pudding mix
• 2 large eggs
• 1 1/2 teaspoons coconut extract
• 1/2 teaspoon vanilla extract
• 2 cups sweetened, shredded coconut
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips, or pastel colored vanilla chips
• Feel free to use your favorite Easter candy in place of chocolate chips. Just chop up 2 cups worth and throw it in the dough.

Preparation

Step 1

Preheat oven to 350. Mix flour and baking soda together in a medium sized bowl and set aside. In the bowl of your mixer, beat butter and both sugars on medium speed until light and fluffy, about 1 minute. Scrape the sides of the bowl. With the mixer on medium speed, mix in the eggs one at a time, then beat in the extracts. Slowly add the flour mixture and mix until a dough forms. Stir in coconut and chips.

Drop cookies by 1/4 cup (roughly) scoop, on an ungreased baking sheet. Bake cookies until edges turn golden brown. Remove from oven and let cool for 5 minutes before removing to wire racks to cool completely.