These Thimbleberry Cookies are quite special and dangerously delicious. Although this recipe calls for thimbleberries, raspberries can also be substituted. So the next time you pick some thimbleberries, save half of a cup to make these tasty cookies!
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🧐 Why This Recipe Works
It's common knowledge that raspberries and white chocolate go very well together. Since thimbleberries are very similar to raspberries, I decided that these cookies were begging for some white chocolate chips. I think you'll be glad that I did!
The other ingredients in this Thimbleberry Cookies recipe only add to the yumminess! I love using unsweetened chipped coconut in this recipe, sweetened coconut might just tip the scale over to the "overly sweet category."
I just know you'll love these scrumptious cookies, especially with a hot cup of coffee or a tall glass of cold milk. I'll let you make the call!
🛒 What You Need For This Recipe
🔖 Ingredient & Substitutions
- Thimbleberries— Pick thimbleberries that are bright red and clean.
- Pudding— Besides coconut-flavored pudding, you can use other flavors to mix things up. The banana flavor is excellent, and so is lemon, although a bit overpowering.
- Cake Mix— White cake mix works best in this recipe, but feel free to try other flavors.
- Oil— Although I use coconut oil in this recipe, you can also use vegetable oil.
🍪 How to Make This Recipe
Preheat oven to 350-degrees F.
Step 1 | Mix Cake Mix
Mix cake mix and pudding mix in a stand mixer. If coconut oil is solidified, microwave it for 30 seconds. Add coconut oil and mix to combine.
Step 2 | Add Eggs
Add both eggs and beat until incorporated.
Step 3 | Add Nuts and Chocolate Chips
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Mix in macadamia nuts (if using) followed by white chocolate chips.
Step 4 | Add Coconut and Thimbleberries
Finally, add chipped coconut and thimbleberries. Mix on low just until combined.
Step 5| Form Cookies
Using a large cookie scoop, scoop 12 portions of dough and arrange on a parchment-lined cookie sheet.
Step 6| Bake Cookies
Bake cookies for 10 to 12 minutes. Allow the cookies to set for a few minutes before cooling on a wire rack.
If you're in the mood to try even more cookie recipes, be sure to check out these yummy triple chocolate chip cookies, or these decadent Filipino coconut macaroons. No chips? No problem! Give these chocolate chipless cookies a try! They're soft, buttery, and absolutely delicious!
🤷🏻♀️ Recipe FAQs
Thimbleberries are pretty easy to spot. Thimbleberry bushes have large, velvety leaves that resemble maple or grape leaves. The bushes can grow to be six to seven feet tall.
Some Thimbleberry varieties have white flowers, while others have pink flowers. The berries are light pink when unripe and turn a deep red once ripened.
Thimbleberries taste similar to raspberries but more intense. They are slightly tart and not overly sweet. They have a very pleasant flavor that some describe as reminiscent of watermelon.
Thimbleberries can be eaten off the vine or used in various thimbleberry recipes. Use them in your morning shake or smoothies or to make some delicious thimbleberry jam. If you don't have enough of them, you can mix them in with other berries to make a mixed berry jam.
Thimbleberries are native to the Pacific Northwest. They flower in June and ripen in July through September.
These tasty berries grow wild in the mountains of Western North America. They grow from sea level in the north, up to 10,000 feet in elevation in the south.
Sometimes thimbleberries are covered in dust and dirt because they grow on the side of the road. Sure, you can rinse the dirt off, you just won't be able to enjoy some while you're picking the berries.
Picking from areas that are set back from the road is always a better option if you can find them. 
Thimbleberries have a very velvety texture. They are very fragile, more than raspberries. When picking thimbleberries, all you have to do is gently pull them off the "bulb."
It's easy for these delicate berries to smear in your hands while they're being plucked. When that happens, plop what's left in your mouth and keep going!
If they are dry, they can still be picked and eaten. Think of it as nature's way of dehydrating them for us.
👩🏼🍳 Pro Tips
- Try making these cookies with other flavored cake mixes to get different results. Some suggestions include lemon, chocolate, or yellow cake mix.
- You can also use different pudding mixes including vanilla, cheesecake, and banana.
- Although I use macadamia nuts in these cookies, walnuts would also be an excellent choice. If you don't like nuts, leave them out.
- As mentioned in the introduction, raspberries may be substituted for thimbleberries.
🥧 Related Recipes
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📖 Recipe
Thimbleberry White Chocolate Chip Cookies
Ingredients
- 1 box white cake mix (16.25 ounce)
- 1 box coconut cream pudding mix (5.1 ounce)
- ½ cup coconut oil (liquified)
- 2 medium eggs
- ⅓ cup macadamia nuts
- ⅓ cup white chocolate chips
- ⅓ cup chipped coconut
- ½ cup thimbleberries
Instructions
Preheat oven to 350-degrees F
- Mix cake mix and pudding mix in a stand mixer. If coconut oil is solidified, microwave it for 30 seconds. Add coconut oil and mix to combine.
- Add both eggs and beat until incorporated.
- Mix in macadamia nuts (if using) followed by white chocolate chips.
- Finally, add chipped coconut and thimbleberries. Mix on low just until combined.
- Using a large cookie scoop, scoop 12 portions of dough and arrange on a parchment-lined cookie sheet.
- Bake cookies for 10 to 12 minutes. Allow the cookies to set for a few minutes before cooling on a wire rack.
Notes
- Try making these cookies with other flavored cake mixes to get different results. Some suggestions include lemon, chocolate, or yellow cake mix.
- You can also use different pudding mixes including vanilla, cheesecake, and banana.
- Although I use macadamia nuts in these cookies, walnuts would also be an excellent choice. If you don't like nuts, leave them out.
- As mentioned in the introduction, raspberries may be substituted for thimbleberries.
Sue says
These are fantastic and so easy. My husband says they are the best cookies he’s ever had! I could not find coconut pudding either, so I used banana. I agree, unsweetened coconut is a must. Best use of thimbleberries ever!!
Hilda Sterner says
Hi Sue,
So glad you and your husband enjoyed the thimbleberries! I meant to get some this year but it was slim pickings! Enjoy
Midge says
I am trying to make but where do I buy coconut pudding?
Hilda Sterner says
Hi Midge,
I live in Montana and most of the time I'm limited on what I can buy, but they sell that in our local grocery store. The good news is it doesn't have to be the coconut flavor. You can use vanilla or cheesecake or any flavor that isn't too overpowering and would go with the other ingredients. Good luck!
Lori says
Awesome receive! So easy and the cookies came out great! Thanks Hilda!
Hilda Sterner says
Thanks, Lori! I know Dave likes those cookies! 🙂
Lori says
Just made these with raspberries, so easy and so good!
Kelly Methey says
These sound fantastic. I will have to substitute raspberries but still will be delicious. Can’t wait to try this easy, mouthwatering recipe, thanks Hilda!
Hilda Sterner says
Thanks, Kelly! I just put 1 cup of thimbleberries in the freezer. I wish I could teleport them to you! ❤️