Coconut Marshmallow Cookies
Last updated on January 5th, 2026
My son wanted chocolate chip cookies, and I didn’t want to just do the standard cookie! I don’t bake a ton but when I do, I try to challenge myself! These coconut marshmallow cookies were amazing! You really get that coconut flavor, of course the classic chocolate chip, and the gooey marshmallow inside – just WOW! Plus, using the coconut oil helps to keep it a little healthier!
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How do these flavors fit together?
These cookies are like smores meets Girl Scout Cookie! They’re chocolatey, ooey gooey, with a tropical sort of twist! These are the perfect mix between sweet, chewy and toasty! All you need is a big ole glass of milk to finish it off!
Did you know?
Coconut oil has over 100 documented uses! You can use it in your hair to help with frizz and moisturize! You can use it on your skin to treat acne, use it as a chapstick, it can even work as a deodorant! You can cook with it – using it as an alternative to butters, oils, and for frying! It can help boost your immune system, remove rust, and treat dandruff! I mean, this stuff is like the holy grail!
What do I need to make them?
Flour
Mini Marshmallows
Coconut Flakes
Chocolate Chips
Granulated Sugar
Brown Sugar
Egg
Salted Butter
Coconut Oil
Vanilla
Baking Soda
How do I make coconut marshmallow cookies?
Preheat oven to 375 F and line a large baking sheet with parchment paper!
In a large bowl, cream together butter, coconut oil, sugars, vanilla, and baking soda. Use the back of a spoon to push all the ingredients together against the sides of the bowl. In a separate medium bowl, whisk flour and coconut until combined. Then whisk in the egg. Combine both bowls into the larger bowl, and using the back of your spoon, cream everything together until it forms a dough. When mixture seems dough-ish, use your hands to push it together into a large mound in the middle of the bowl. Cover with saran wrap and refrigerate for a bit so the dough is easier to work with.
Remove dough from refrigerator and using your hands, incorporate the chocolate chips and marshmallows. Squeeze and squish it together, then roll into 12 balls slightly larger than a golf ball. Place on baking sheet about an inch apart from each other and bake!
Cookies are done when the tops are golden brown, and an inserted toothpick comes out clean. Let coconut marshmallow cookies cool for a few minutes, carefully remove from pan, and cool completely on a cooling rack. Enjoy!
Tips:
- You don’t have to use coconut oil in this recipe, but I do feel like it adds to the overall flavor of the cookie! If you don’t have it though, don’t worry! Just use vegetable oil instead!
- You can also use full sized marshmallows if you don’t have the mini version – chop them up and it’ll work just fine!
- If you don’t have coconut flakes, you could use desiccated coconut instead! Use 1/4 cup vs the 1/2 cup the recipe calls for! Alternatively, consider adding in a splash of coconut milk or extract.
- I like to use salted butter in my baking recipes. If you only have unsalted butter, just add 1/4 tsp salt to the flour and coconut flakes before whisking in the egg!
Check out some of my other easy dessert recipes with a similar vibe!
- Tropical Banana Bread
- Pumpkin Chocolate Chip Muffins
- Strawberry Scone Cookie with Lemon Icing
- Pumpkin Brownies
- Chocolate Banana Muffins
Coconut Marshmallow Cookies
Ingredients
- 1 ½ cups flour
- 1 egg
- 1 cup mini marshmallows
- ½ cup unsweetened coconut flakes
- ½ cup semi-sweet chocolate chips
- ½ cup granulated sugar
- ½ cup brown sugar
- 6 tbsp salted butter softened
- 2 tbsp coconut oil melted
- 1 tsp vanilla
- ¾ tsp baking soda
Instructions
- Preheat oven to 375 ℉ and line a large baking sheet with parchment paper
- In a large bowl, cream together butter, coconut oil, sugars, vanilla, and baking soda. Use the back of a spoon to push all the ingredients together against the sides of the bowl
- In a separate medium bowl, whisk flour and coconut flakes until combined. Then whisk in the egg
- Combine both bowls into the larger bowl, and using the back of your spoon, cream everything together until it forms a dough
- When mixture seems dough-ish, use your hands to push it together into a large mound in the middle of the bowl. Cover with saran wrap and refrigerate 20 minutes so the dough is easier to work with.
- Remove dough from refrigerator and using your hands, incorporate the chocolate chips and marshmallows. Squeeze and squish it together, then roll into 12 balls slightly larger than a golf ball
- Place on baking sheet about an inch apart from each other and bake for 9-11 minutes
- Cookies are done when the tops are golden brown, and an inserted toothpick comes out clean
- Let coconut marshmallow cookies cool for about 5 minutes, carefully remove from pan, and cool completely on a cooling rack
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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Made the cookies and they turned out amazing!!! Best recipe yet!
Thank you so much! I’m glad you loved them!