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Quick Coconut Oat Cookies Recipe

Instant coconut cream pudding mix is the key to these crunchy cookies that are perfect for dunking. "For variety, use chocolate or lemon pudding instead," suggests Susan Putkonen of Gilbert, Minnesota.
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch YIELD:15 servings


  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon coconut extract
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup sweetened shredded coconut
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt


  • 1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg and extract. Combine the remaining ingredients; gradually add to the creamed mixture and mix well.
  • 2. Roll into 1-in. balls. Place on greased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: 2-1/2 dozen.

Nutritional Facts

1 serving (2 each) equals 166 calories, 8 g fat (2 g saturated fat), 14 mg cholesterol, 153 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Quick Coconut Oat Cookies

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mamaknowsbest User ID: 5826120 242899
Reviewed Jan. 31, 2016

"This is a great cookie to add to any dessert plate! It is easy to put together and has an wonderful coconut flavor but not overpowering. I took the suggestion of others and added a 1/3 c of chopped pecans. It reminded us of pecan sandies! As a volunteer food editor for Taste of Home I enjoy recipes that are predictably good!"

vewebber58 User ID: 998755 87579
Reviewed Aug. 20, 2011

"Great cookies! The pudding mix gives a subtle but delicious taste, almost like Keebler's pecan sandies. I may add some finely chopped pecans the next time I make them, and I'd like to experiment with other flavors of pudding as well. Another great feature is that they don't make a huge amount.....good for smaller families like ours."

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