GRAHAM CRACKER COCONUT COOKIES

Nellie — Wed, 17 Sep 2025 19:52:55 +0000

Graham Cracker Coconut Cookies are a simple and chewy cookie made with just four ingredients: graham crackers, condensed milk, chocolate chips, and coconut. These cookies come together quickly and deliver the perfect balance of sweetness, chewiness, and chocolatey goodness.

Recipe Highlights

Only 4 ingredients: Graham crackers, condensed milk, chocolate chips, and coconut—so simple, but the flavors work beautifully together.
Perfect texture: Soft and chewy in the center, lightly crisped coconut on the outside, and melty chocolate in every bite.
Quick and easy: No mixer needed, just a bowl and spoon—you’ll have cookies ready for the oven in minutes.
Customizable: Swap in dark, milk, or even butterscotch chips for a fun twist, or add a sprinkle of sea salt for balance.
Great for any occasion: Bake them for parties, lunchbox treats, or just a cozy weeknight dessert—you can’t go wrong.

Ingredients in Graham Cracker Coconut Cookies

Graham crackers – You’ll need about 24–26 full sheets to make 3–3 ½ cups of crumbs. Crushing them finely ensures the cookies hold together well.
Sweetened condensed milk – This binds everything together and gives the cookies their chewy, moist texture.
Chocolate chips – Semi-sweet chips balance the sweetness, but you can experiment with dark or milk chocolate depending on your taste.
Shredded coconut – Rolling the cookies in unsweetened shredded coconut adds both flavor and a crunchy outer layer.

Helpful Tips for Success

Full instructions for making the cookies can be found on the recipe card below, but here are a few helpful tips.

Crush the graham crackers well: A food processor works best, but you can also use a rolling pin and zip-top bag. Fine crumbs will help the cookies hold together.
Watch the oven closely: Since these cookies are coated in coconut, they can go from golden to burnt quickly. Start checking them at 9 minutes.
Customize the chocolate: Dark chocolate chips add richness, while milk chocolate makes them extra sweet. You can even use butterscotch chips for a twist.
Scoop evenly: Using a cookie scoop ensures uniform cookies that bake evenly.
Chill the dough (optional): If the mixture feels too sticky, chill it for 15–20 minutes before shaping.

Storage Instructions

At room temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keep in the fridge for up to a week; they’ll be a little firmer but still delicious.
Freezer: Freeze baked cookies in a sealed container or freezer bag for up to 2 months. Thaw at room temperature or pop them in the microwave for 10 seconds before serving.

Graham Cracker Coconut Cookies Recipe

Graham Cracker Coconut Cookies are chewy, chocolatey, and simple to make with just 4 ingredients. Easy cookie recipe that everyone will love!

Course Cookies

Cuisine American

Keyword Graham Cracker Coconut Cookies

Prep Time 5

Cook Time 10

Servings cookies

Calories 191kcal

Author Jessica & Nellie

Ingredients

3-3 ½ cups crushed graham crackers about 24-26 full sheet graham crackers
14 oz sweetened condensed milk
1 cup semi-sweet chocolate chips
1 ½ cups unsweetened shredded coconut

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
Mix the dough: In a large bowl, combine crushed graham crackers, sweetened condensed milk, and chocolate chips. Start with 3 cups of graham cracker crumbs, adding up to ½ cup more if the dough feels too sticky.
Shape the cookies: Use a tablespoon-sized cookie scoop to portion out the dough. Roll each portion into a ball with your hands.
Coat in coconut: Roll each ball in shredded coconut until fully covered.
Flatten and bake: Place cookies on the baking sheet, gently flatten each one, and bake for 10–11 minutes. The edges should be lightly golden.
Cool and serve: Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

FAQs

Can I use sweetened coconut instead?

Yes! If you only have sweetened shredded coconut, you can use it—the cookies will just turn out sweeter. To balance, you might want to use dark chocolate chips instead of semi-sweet.

Can I make Graham Cracker Coconut Cookies without chocolate?

Absolutely. If you want a lighter cookie, simply leave out the chocolate chips. You’ll still have a chewy, coconutty treat that tastes wonderful on its own.

Do I need to grease the pan if I use parchment?

Nope! Parchment paper works perfectly to prevent sticking and makes cleanup easy. If you don’t have parchment, lightly greasing the pan with non-stick spray works too.

Can I make the cookies bigger or smaller?

Yes, these are flexible. For mini cookies, use a teaspoon of dough and bake for 7–8 minutes. For larger cookies, use 2 tablespoons of dough and bake for 12–13 minutes. Adjust baking time accordingly.

More delicious graham cracker cookie recipes to try:

Key Lime Cookies are buttery sugar cookies topped with a creamy key lime filling and freshly whipped cream.
With a graham cracker cookie base, cream cheese topping, and sweet raspberry filling, Easy Raspberry Cheesecake Cookies are the perfect treat for cheesecake fans.
No-Bake Peanut Butter Blossoms come together with graham crackers, butter, peanut butter, and a chocolate kiss on top for a quick and irresistible dessert.
A chewy cookie base filled with melty chocolate and gooey marshmallows makes Chocolate Chip S’mores Cookies an easy and delicious twist on the classic summer sweet.

Whether you’re baking for a special occasion or just want a quick and satisfying homemade treat, Graham Cracker Coconut Cookies are the perfect sweet bite to share with family and friends.

The post GRAHAM CRACKER COCONUT COOKIES appeared first on Family Cookie Recipes.

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