Soft & Chewy Coconut Cookies Recipe
Our chewy coconut cookies are buttery, golden on the edges, soft in the center, and packed with sweet shredded coconut flavor in every bite.
Equipment
- 2 cookie sheets
Ingredients
- ¾ cup unsalted butter -softened
- ⅓ cup light brown sugar -melted
- ½ cup granulated sugar
- 1 large large egg -room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 ¾ cups shredded sweetened coconut
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Instructions
- Line two cookie sheets with parchment paper.
- Add the all-purpose flour, baking soda, and salt to a large bowl. Whisk to combine and set aside until needed.
- Add the softened butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment.Scrape the sides and bottom of the bowl.
- Beat on medium speed for 2- 3 minutes until light and fluffy.
- Add the room temperature egg, vanilla extract, and coconut extract to the bowl.
- Mix on medium speed until well combined.
- Slowly add the dry ingredients to the bowl and mix just until just combined. Scrape the sides and bottom of the bowl as needed.
- Add the coconut and mix just enough to combine.
- Use a #40 scoop (2 tablespoons) and place the dough balls on a cookie sheet. Don't worry about spacing.
- Cover with plastic wrap and chill for at least 1 hour.
- Preheat oven to 350°F.
- Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets.
- Place the cookie sheet on the center rack of the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the tops are no longer glossy.
- Place the cookie sheets on a wire rack to cool for at least 10 minutes before removing from the tray.
Notes
Ingredient Substitutions
- Unsalted butter → salted butter (reduce added salt)
- All-purpose flour → 1:1 gluten-free blend
- Sweetened coconut → unsweetened (add 1-2 tablespoons sugar)
- Brown sugar → coconut sugar (slightly less moist result)
Recipe Variations
- Chocolate Chip Coconut Cookies: Add ½ cup semi-sweet chips to the cookie dough.
Coconut Lime Cookies: Add 1 teaspoon lime zest to the dough.
Almond Coconut Cookies: Add ½ teaspoon almond extract to the mixture.
Coconut Macadamia: Add chopped macadamia nuts to the batter.
Toasted Coconut Version: Toast coconut at 325°F for 5-7 minutes before mixing in. Adds depth and slight crispness.
Crispy Coconut Cookies: Flatten the dough balls slightly, then bake for 1-2 minutes longer.
Soft & Thick Bakery-Style: Add 1 extra egg yolk. Moisture equals chew.
- Room-temperature butter is 65-68°F: Not melted. If it's greasy, your cookies will spread.
- Cream butter and sugar until light and fluffy.
- Don't overmix once the flour is added.
- Rest the dough 15-20 minutes if it feels too soft.
- Use a cookie scoop for even baking.
- Bake just until edges are golden.
- Pull them when the centers are slightly underdone. The residual heat finishes them.
- Serve coffee, espresso, latte, chai tea, or a glass of cold milk.
- Alongside vanilla ice cream.
- Crumbled over yogurt.
- Dipped halfway in melted chocolate for an extra special treat.
How to Store Store on the counter in an airtight container up to 4 days. Freeze the baked cookies or raw cookie balls for up to 2 months. Reheat 5-8 seconds in the microwave for fresh-baked texture. Recipe FAQs Can I use unsweetened coconut? Yes, you can, but adjust the sugar slightly. Why are my cookies dry? Either you added too much flour, or they were overbaked. Can I make the cookies crisper? Flatten the dough balls before baking and extend the bake time slightly.
Nutrition
Calories: 165kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 101mgPotassium: 57mgFiber: 1gSugar: 8gVitamin A: 189IUVitamin C: 0.1mgCalcium: 9mgIron: 1mg
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