Go Back Email Link
Print Recipe
5 from 1 vote

Coquito Cookies

Prep Time5 minutes
Cook Time15 minutes
Cooling time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 20
Calories: 343kcal
Author: Cari

Ingredients

  • 1 cup of unsalted butter
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 large egg
  • 1 teaspoon pure vanilla extract
  • 2 teaspoon coconut extract
  • 2 tablespoon rum
  • 3 cup all-purpose flour
  • 2 tablespoons instant vanilla pudding mix
  • 1 Teaspoon ground cinnamon
  • ¼ Teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon corn starch
  • ½ teaspoon kosher salt
  • 12 oz of chopped white chocolate
  • 1 cup sweetened shredded coconutx

Instructions

  • Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
  • Place room temperature butter into a stand mixer along with the brown and granulated sugar. Beat to combine then add egg, rum, coconut extract and vanilla extract, beating to combine.
  • Add the flour, cinnamon, nutmeg pudding mix, baking soda, corn starch, salt. Continue mixing with the mixer until combined.
  • Fold in the coconut and white chocolate until just combined.
  • Scoop the cookies onto your prepared baking sheet and place them in the refrigerator to cool for 1 hour.
  • Bake in the oven for 15 minutes and transfer the cookies to a wire rack to cool.

Notes

Variations and substitutions for these coconut cookies

Coconut:
    • Unsweetened coconut → for less sweetness if desired.
    • Toasted coconut → adds deeper, nuttier flavor and a bit of crunch.
    • Coconut flakes (larger shreds) → for a chewier texture.
White Chocolate:
    • Coconut chips or flakes dipped in white chocolate → for a textural twist.
    • Dark or milk chocolate chunks → for a richer contrast to the sweet, creamy base.
    • Caramel chips or butterscotch chips → for a more dulce de leche–like flavor.
Coquito flavorings:
    • Rum extract instead of actual rum — ideal for a non-alcoholic version.
    • Spiced rum for more depth if using alcohol.
    • Swap vanilla extract for almond extract for a slightly nutty note.

Storage

unbaked cookie dough storage

I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have fresh baked cookies whenever I want. This is my process for freezing cookie dough:
    1. Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet in a single layer
    1. Chill the scooped cookie dough balls in the freezer for 20 minutes.
    1. Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
    1. Place the freeze cookie dough for up to 2 months.
    1. When it’s time to bake the cookies, bake them for two minutes longer since the dough is frozen.

baked cookie storage

To store your baked halloween cookies, place them in an airtight container. They will keep at room temperature for upto 3 days. 

Top tips for perfect cookies

    • Use fresh and good quality ingredients.
    • Measure the flour correctly. If you pack in too much flour, these cookies will puff up and be dry, rather than soft and chewy. Spoon flour into the measuring cup and level with the back of a butter knife.
    • For the perfectly round cookie, the minute the cookies come out of oven, use the largest biscuit cutter you have or the opening of large round cup if the cookies are too big (anything round and wider than your cookies) Place the biscuit cutter over the cookies on the hot cookie sheet and move your hand in a circular motion for about 10 seconds.