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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!
Coconut Cookies have quickly become one of my favorite recipes. They’re soft in the middle with crisp edges and chewy throughout from the coconut. There’s so much flavor in every bite – these are the cookies I didn’t know I needed!
These are the ultimate easy coconut cookies recipe because they require just one bowl and 15 minutes of prep time. By tweaking my classic chocolate chip cookie base and adding sweet shredded coconut, I’ve created a tropical treat that is perfectly crisp on the outside and chewy in the center.
Ingredient Secrets: Sweetened Coconut
For that authentic bakery flavor, it is crucial to use shredded sweetened coconut (sometimes called angel flake). Unlike unsweetened coconut, which can be dry, the sweetened version provides the necessary moisture and “chew” that makes these cookies so addictive. I prefer using it untoasted inside the batter to keep the centers soft
- My favorite cookie recipes include both granulated sugar and brown sugar for sweetness and to keep them soft.
- Coconut Extract is optional but gives extra coconut flavor. Without it the only coconut flavor will come from the coconut shreds.
- I always start my cookies with melted unsalted butter. It gives a delightful flavor when combined with the brown sugar. You can always use salted butter, just reduce the added salt by 1/4 teaspoon.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Coookie Dips
- Coconut cookies aren’t coconut macaroons – they’re different types of cookie. A coconut macaroon is made almost entirely of coconut, often dipped in chocolate. These coconut cookies are closer to a chocolate chip cookie, but with coconut instead of chocolate.
- Chilling the dough is a nonnegotiable step. Because we start with melted butter, the cookies need time to rest and chill so the fats can firm up before baking. If you don’t chill them they will melt into puddles in the oven.
- You know when coconut cookies are done baking when they have golden brown edges and are no longer glossy in the center.
- Coconut cookies with pecans would also be fantastic! You can add 1/2 cup chopped pecans to the batter with the coconut if desired.
Freezing Coconut Cookies
- Store cookies in an airtight container at room temperature for several days. They’ll stay soft!
- Freeze cooled cookies in an airtight container or large gallon size bag. Separate layers with paper towels, which will absorb condensation as they thaw.
Coconut Cookies Recipe
Recipe Video
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 1 hour.
- 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 Nutrition
FAQ
No it cannot – coconut flour is made up differently and will not perform properly.
You can find it in the baking aisle at your local grocery store.
Coconut cookies use a standard flour and butter cookie base with coconut added, whereas macaroons are primarily made of coconut, egg whites, and sugar.
Yes, chilling for at least 1-2 hours is essential to prevent the cookies from spreading too thin and to develop the flavor
Absolutely! Coconut cookies are very freezer-friendly. You can freeze the baked cookies or the unbaked dough balls for several months.
Yes, pecans make a great addition to the shredded coconut for extra crunch.
How to make Coconut Cookies Step-by-Step
- 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.
Best coconut cookies we’ve made or eaten. Spectacular. Crisp on the outside soft and tender on the inside.
Great to hear! Glad you like them!
My cookies did not flatten out when they cooked. I did not like them. I was looking for something like on the photo, thin and chewy.
I’m sorry they didn’t flatten – can you let me know if you chilled them and how long and if you made any substitutions?
Dorothy,
I like a chewy cookie would it be okay to add a can of sweetened condensed milk in doing so should I decrease the amount of the brown/white sugars or omit them altogether ?
CAN YOU USE ALMOND FLOUR INSTEAD OF AP FLOUR?
I have never baked with almond flour; if you try it let me know. I don’t think you can 1:1 substitute it though.
I haven’t made these yet. But I dodo have leftover coconut that needs used up. So I will try these very soon.
Hope you love them, Deb!
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