Amazing Coconut Cookies Recipe
Are you a coconut lover searching for the perfect cookie recipe? Look no further!
These incredibly chewy coconut cookies are packed with tropical flavor and require zero chill time – meaning you can go from craving to cookie in just 30 minutes.
Whether you’re planning a beach-themed party, need a quick dessert for unexpected guests, or simply want to indulge in some coconut goodness, this recipe delivers every single time.
What makes these cookies so special? They’re loaded with sweet, shredded coconut that gives them an amazing chewy texture and intense coconut flavor. Plus, I’ll share a pro tip about toasting your coconut for an even more incredible result!
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: 24 cookies
Difficulty: Easy
Ingredients
Dry Ingredients
Wet Ingredients & Mix-ins
Instructions
- Preheat and Prepare – Start by preheating your oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper and set aside. This recipe moves quickly, so having everything ready is key to success.
- Mix the Dry Ingredients – In a medium bowl, whisk together the all-purpose flour, salt, and baking soda until well combined. Make sure to distribute the salt and baking soda evenly throughout the flour – this ensures your cookies will have consistent flavor and rise.
- Choose Your Coconut Method – Here’s where you can customize your cookies! For soft, chewy cookies, use the shredded coconut straight from the package. For cookies with less spread and more intense coconut flavor, toast the coconut first on a baking sheet at 325°F for 15 minutes, stirring every 3-5 minutes to prevent burning.
- Cream the Butter and Sugars – In the bowl of a stand mixer fitted with a paddle attachment (or large bowl if using a hand mixer), combine the softened butter, granulated sugar, and brown sugar. The butter should be soft enough that you can easily make an indent with your finger, but not melted. Beat on medium speed for 3 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla – Scrape down the sides of the bowl, then crack in the large egg and add the vanilla extract. Mix until just combined – this should take less than a minute. The mixture should look smooth and well-incorporated.
- Incorporate the Flour Mixture – Add the flour mixture to the butter mixture and mix on low speed until almost combined. It’s perfectly fine to see streaks of flour at this point – you don’t want to overmix, which would make the cookies tough instead of tender and chewy.
- Fold in the Coconut – Add the shredded coconut (toasted or regular) to the bowl and mix on low speed until it’s evenly distributed throughout the dough. As you mix in the coconut, the remaining flour streaks will disappear and your dough will come together perfectly.
- Shape and Bake – Using a cookie scoop or spoon, portion out 2-tablespoon sized balls of dough onto your prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake for 10-12 minutes, until the edges are golden brown and the tops look set and dry.
- Cool and Enjoy – Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature – either way, you’re in for a treat!
Nutrition Information (Per Cookie)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 145 | 7% |
| TotalFat | 7g | 9% |
| SaturatedFat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 85mg | 4% |
| TotalCarbohydrates | 20g | 7% |
| DietaryFiber | 1g | 4% |
| Sugars | 10g | – |
| Protein | 2g | 4% |
| Vitamin C | 0mg | 0% |
| Iron | 0.8mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet.
Pro Tips for Perfect Coconut Cookies
- Butter Temperature Matters: Your butter should be soft but not melted. The finger test works perfectly – you should be able to easily press an indent.
- Don’t Overmix: Once you add the flour, mix just until combined to keep your cookies tender.
- Storage: Store in an airtight container at room temperature for up to one week.
- Make-Ahead Option: You can freeze unbaked cookie dough balls for up to 2 months. Bake directly from frozen, adding 1-2 extra minutes to the bake time.
Frequently Asked Questions
Can I use unsweetened coconut instead of sweetened?
While you can substitute unsweetened coconut, you’ll lose some of the sweetness and chewy texture that makes these cookies special. If you do use unsweetened coconut, consider adding an extra 2–3 tablespoons of sugar to compensate.
Why do my cookies spread too much?
This usually happens when the butter is too warm or melted. Make sure your butter is softened but still holds its shape. Also, using all brown sugar instead of the 50/50 mix can cause excessive spreading.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but they’ll still be delicious.
How do I know when the cookies are done?
Look for golden edges and tops that appear set and dry. The centers might look slightly underbaked – this is perfect for achieving that chewy texture.
Can I add other mix-ins?
Absolutely! Try adding chocolate chips, chopped macadamia nuts, or even a sprinkle of lime zest for a tropical twist. Just keep additional mix-ins to about 1/2 cup total.
What’s the difference between toasted and regular coconut?
Toasted coconut removes excess moisture, resulting in cookies with less spread and more intense coconut flavor. Regular coconut creates softer, chewier cookies with a milder coconut taste.
Conclusion
These chewy coconut cookies are everything a coconut lover could dream of – soft, chewy, and packed with tropical flavor. The best part? They come together in just 30 minutes with no chilling required, making them perfect for those spontaneous cookie cravings.
Whether you choose to use regular or toasted coconut, you’ll end up with cookies that are sure to become a household favorite. The combination of brown and white sugars gives them the perfect texture, while the generous amount of coconut ensures every bite is pure bliss.
So next time you’re craving something sweet and tropical, give this recipe a try. Your taste buds (and anyone lucky enough to share them with you) will thank you! Don’t forget to store any leftovers in an airtight container – though I have a feeling they won’t last long.
