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Do you love coconut? These Coconut Cookies are 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 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. 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 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.
- 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.
Expert Tips
- Make sure to have the sweetened coconut if you really want the flavor that the cookies give.
- 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.
FAQs
Can coconut cookies be frozen?
Yes! Just make sure they are sealed in an airtight container.
Where do I find shredded sweetened coconut?
You can find it in the baking aisle at your local grocery store.
Coconut Cookies
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
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Last Updated on July 31, 2023
These cookies came out so good…. I made these for my Veteran friends at the local post. I thought I had taken too many and would be left with leftovers. There was not even a crumb leftover in my container. Thank you “crazyforcrust” for sharing this recipe. I will be making them again.
Thank you for this most wonderful coconut cookie recipe. Hubby was hungry for coconut cookies for days. I was going through my email cooking blogs and discovered your recipe. It is so easy to make!…..only two cookies left.
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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