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Chocolate Chip and Coconut Lunchbox Cookies

Rated as 4.67 out of 5 Stars

"A very decadent cookie with chocolate chips and coconut to make an energy snack for any time of the day."
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30 m servings 170
Original recipe yields 24 servings (2 dozen cookies)


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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
  2. Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl.
  3. Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy.
  4. Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet.
  5. Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 170 calories; 8.7 22.2 2.5 26 100 Full nutrition

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Read all reviews 11
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Followed ingredient list exactly but changed the order in mixing. I also baked on parchment paper. I used my small cookie scoop which is 1 tablespoon and had a yield of 46 cookies that were 3" ...

really yummy cookie! However, I used half brown sugar and a splash of vanilla and salt. I omitted the sunflower seeds as my kids don't like them. I think adding pecans or walnuts would be goo...

Very good. I normally always mess up cookies but I followed this one exactly except I added vanilla and cinnamon. They turned out very yummy! Going to use this one again!

No sunflower seeds on hand so I substituted Sultana raisins, doubled the batch to make enough for a house full for the weekend. It seemed a bit dry in the mix, I added 3 Tablespoons of water and...

I quite liked them though mine came out quite soft, are these supposed to be hard crispy ones or soft ones? How best to store them for 1 week?

these were good but not sweet enough for my taste. my family loved them but to me something was missing. 4 stars for family loving them.

They were a big hit. Used Whole Wheat flour.

I too used 1/2 cup of brown sugar with 1/2 cup of regular sugar. I didn't have sunflower seeds so I used walnuts. Pretty good cookie I will make this one again

I followed the recipe except I used half the chocolate chips and put a half a cup peanut butter chips. My granddaughter loved it.