There’s something irresistibly comforting about biting into a perfectly chewy cookie, and these Coconut Cookies deliver that satisfaction with tropical flair. The delicate sweetness of coconut paired with a soft, chewy texture creates a cookie that’s both nostalgic and unique.
Whether you’re a coconut enthusiast or simply looking for something different from the usual chocolate chip fare, these cookies strike the perfect balance between simplicity and sophistication. The edges crisp up beautifully while the centers remain tender and chewy, making them impossible to eat just one!
Why You’ll Love This
- Simple ingredients that you likely already have in your pantry
- Perfect chewy texture with slightly crisp edges
- No chilling required – from mixing bowl to mouth in under 45 minutes
- Versatile recipe that works well with add-ins like chocolate chips or dried fruit
- Stays soft and chewy for days when stored properly
Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flaked coconut
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a medium bowl, sift together flour, baking soda, baking powder, and salt.
- In a separate bowl, use a mixer to combine the softened butter, brown sugar, granulated sugar, egg, and vanilla extract until well blended.
- Slowly add the sifted flour mixture to the wet ingredients, mixing until well incorporated.
- Fold in the flaked coconut until evenly distributed throughout the dough.
- Drop dough by teaspoonfuls onto the prepared baking sheets. Space them well apart as these cookies will spread considerably while baking.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly browned.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra coconut flavor, try replacing half the vanilla extract with coconut extract.
- Toast the coconut before adding it to the dough for a deeper, nuttier flavor.
- Add macadamia nuts or dark chocolate chips for delicious tropical-inspired variations.
- For a more golden appearance, you can brush the tops with a beaten egg white before baking.
- If your cookies spread too much, chill the dough for 30 minutes before baking.
- Make them gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking blend.
Serving Suggestions
These chewy coconut cookies are perfect served with a cold glass of milk or alongside a scoop of vanilla ice cream for a simple yet satisfying dessert. For an afternoon tea, pair them with a cup of chai or a coconut milk latte to complement the tropical flavors.
During the holidays, add these to your cookie platters for a delightful contrast to heavier spiced cookies. Their bright, tropical flavor is also perfect for summer gatherings or beach-themed parties.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- The raw cookie dough can be frozen for up to 3 months. Simply portion into balls before freezing and add 1-2 minutes to the baking time when baking from frozen.
- For optimal chewiness, remove cookies from the oven when the edges are set but the centers still look slightly underdone.
- If you prefer a crispier cookie, flatten the dough slightly before baking and add 1-2 minutes to the baking time.
FAQs
Can I use coconut oil instead of butter?
Yes, you can substitute coconut oil for butter in equal amounts for even more coconut flavor, but the texture will be slightly different.
Why did my cookies turn out flat?
Overly flat cookies usually mean the butter was too soft or melted. Make sure your butter is softened but still cool to the touch.
Can I make these cookies vegan?
Yes! Replace the butter with coconut oil or vegan butter, and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Is sweetened or unsweetened coconut better for this recipe?
Both work well! Sweetened coconut will give you a sweeter cookie with more moisture, while unsweetened provides a more pronounced coconut flavor without additional sweetness.
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