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Do you love coconut? This Coconut Cookies recipe makes an amazing chewy cookie with sweet coconut baked in. If coconut is your thing–these cookies are for you!
BEST Coconut Cookies Recipe!
I took my classic chocolate chip cookie recipe, tweaked it a little, and then added coconut. These have quickly become some of my favorites: They have an amazing golden-brown color that is perfect, with a slightly crisp exterior with a chewy coconut center! The coconut adds so much to this cookie that I didn’t know was needed.
Why you’ll love this recipe
- This is an easy one bowl recipe
- It takes just 15 minutes to prepare these cookies!
- They are freezer friendly!
Ingredients needed in Coconut Cookies
- Brown Sugar: Adds a soft and moist texture, plus sweetness!
- Granulated Sugar: Helps sweeten and spread the cookie.
- Coconut Extract: This is optional but gives extra coconut flavor. Without it you’ll just taste the coconut shreds.
- Shredded Sweetened Coconut: Also called angel flake, this is found in the baking aisle.
How to make Coconut Cookies
- Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer or stirring by hand). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Add the egg and vanilla extract (and coconut extract, if using) and mix on medium speed until combined.
- Mix in flour, baking soda and salt and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly stir in coconut.
- Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 1 hour.
- Line a second baking sheet with parchment paper or a silicone baking mat.
- Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake in preheated oven (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden brown and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
Expert Tips
- Coconut cookies aren’t coconut macaroons – they’re different types of cookie.
- Shredded sweetened coconut (not unsweetened coconut) is super important for the coconut flavor. I don’t call to toast the coconut because I think the untoasted works best inside the cookie.
- Let the cookies cool after taking them out of the oven so that they can hold their shape. It’s also important to let them cool so you don’t burn yourself!
- These would also be great cookies with pecans.
Storing Leftovers
Store these cookies in an airtight container at room temperature or freeze them for a few months.
FAQ
Can coconut flour be used instead of all purpose flour?
No it cannot – coconut flour is made up differently and will not perform properly.
Where do I find shredded sweetened coconut?
You can find it in the baking aisle at your local grocery store.
Are coconut cookies the same as coconut macaroons?
No – these are more like the texture of a sugar cookie or chocolate chip cookie, but with coconut whereas a coconut macaroon is all coconut flakes.
Coconut Cookies Recipe
Coconut Cookies have a classic cookie base, but is baked with sweet coconut! This chewy cookie is a must try!
Prep Time 15 minutes
Cook Time 13 minutes
Chill Time 2 hours
Total Time 2 hours 28 minutes
Ingredients
- ½ cup (113g) unsalted butter, melted
- ⅓ cup (66g) packed brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon (5m)l vanilla extract
- ¼ teaspoon coconut extract optional
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 ¼ cups (125g) shredded sweetened coconut.
Instructions
- Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract (and coconut extract, if using) and mix on medium speed until combined.
- Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in coconut.
- Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
- Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
- Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
Recipe Video
Recipe Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 124mg | Potassium: 46mg | Fiber: 1g | Sugar: 13g | Vitamin A: 181IU | Vitamin C: 0.05mg | Calcium: 9mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
I love adding pudding mix into cookie recipes, I was wondering if you tried coconut pudding mix into the batter for more coconut flavor?
Not in this recipe but others yes – I think that would work!
Made these today; they are delicious! Will definitely be making them again
These were so delicious! My family loved them. I haven’t had coconut cookies in years. Now I can’t wait to get another bag of coconut to make another batch to take to work and share with coworkers.
Thank you sooooo very much for alllll your great recipes. It makes a Grandma look good Itssoooowonderful to cook and sooo enjoy sharing. It’s my Happy place in the kitchen. MayGod Bless you real good for helping the homemakers. ♥️♥️♥️♥️♥️♥️♥️
Are these thick enough to thumbprint and put key lime curd in there?
No – if you want thumbprint cookies, use this recipe: https://www.crazyforcrust.com/lemon-poppyseed-thumbprint-cookies/ but omit the poppyseeds, add some coconut extract!
For a variation,try rum extract,plump raisins and cinnamon!
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