These chewy coconut cookies are the ultimate treat for coconut lovers. With a soft, tender middle and perfectly crisp edges, they’re bursting with sweet coconut flavor in every bite. Easy to make and irresistibly good, they’re a go-to recipe you’ll want to bake again and again!
Why You’ll Love These Coconut Cookies
If you’re a coconut lover, these cookies are about to become your new go-to treat. They’re sweet, chewy, and packed with so much coconut goodness that one bite just won’t be enough!
Chewy and Crispy
Soft and chewy in the middle with those golden, crispy edges we all love—these cookies tick all the texture boxes.
Packed with Flavor
Rolled in even more shredded coconut before baking, they’re loaded with that rich, toasty coconut flavor in every single bite.
Easy to Make
No fancy techniques or special tools needed—just mix, chill, bake, and enjoy. It’s as simple (and delicious) as that!
Looking for more coconut treats?! Check out my moist coconut cake recipe and chewy coconut macaroons.
How to Make Coconut Cookies
You can find the full list of ingredients for this recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Line two large cookie sheets with parchment paper and set them aside.
In a medium bowl, whisk together the flour, salt, baking soda, and baking powder until well combined. There is no need to sift the dry ingredients. Set aside.
In a large bowl, add the softened butter, brown sugar, and white sugar. Using a hand or stand mixer on medium speed, cream the mixture for 3 minutes until it’s light, fluffy, and pale in color.
Add in the egg and vanilla and stir on low speed until just combined. Avoid overmixing.
Add the premixed flour mixture along with 1½ cups (120g) shredded coconut (remember to use unsweetened coconut for this recipe) and mix on low speed until everything is well combined. Again, be careful not to overmix. Set aside the extra ½ cup (40g) of shredded coconut in a small bowl for later.
Using a medium spring-loaded cookie scoop (about 1½ tablespoons of dough), portion the dough onto the prepared sheet pans, leaving about 2 inches of space between each cookie. If you don’t have a scoop, you can simply use a tablespoon.
Roll the domed tops and the sides of the cookie dough in the extra shredded coconut, then place them back onto the trays.
Chill the trays in the fridge for 30 minutes. About halfway through the chilling time, preheat the oven to 180°C (350°F) conventional.
Bake one tray at a time on the middle rack of the oven for 13–15 minutes, or until the cookies are golden brown around the edges (the baking time to achieve this golden brown color may vary from oven to oven). The deeper the golden color, the richer the flavor—just be careful not to let them burn.
Allow the cookies to cool on the tray for about 15 minutes before transferring them to a wire rack to cool completely. Enjoy!
How to Store Coconut Cookies
To keep your cookies from turning soft, make sure they’re completely cooled before storing. Any trapped steam will create moisture and take away that perfect texture. Store them in an airtight container at room temperature with a small sheet of parchment between layers to help keep them crisp. They should stay fresh for up to 5 days, though they probably won’t last that long!
Coconut Cookies (Crisp & Chewy!)
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1½ cups (180 g) all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ¾ cup (170 g) unsalted butter - softened (but not melted)
- ½ cup (100 g) soft light brown sugar
- ½ cup (100 g) white granulated sugar
- 1 large egg - room temperature
- 2 tsps vanilla extract/essence
- 2 cups (160 g) unsweetened shredded coconut - divided into 1½ cups (120g) and ½ cup (40g)
Instructions
- Line two large baking sheets with parchment paper and set them aside.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder until well combined. There is no need to sift the dry ingredients. Set aside.
- In a large bowl, add the softened butter, brown sugar, and white sugar. Using a hand or stand mixer on medium speed, cream the mixture for 3 minutes until it’s light, fluffy, and pale in color.
- Add in the egg and vanilla and mix on low speed until just combined. Avoid overmixing.
- Add the premixed dry ingredients along with 1½ cups (120g) shredded coconut and mix on low speed until everything is well combined. Again, be careful not to overmix. Set aside the extra ½ cup (40g) of shredded coconut in a small bowl for later.
- Using a medium spring-loaded cookie scoop (about 1½ tablespoons of dough), portion the dough onto the prepared baking trays, leaving about 2 inches of space between each cookie. If you don’t have a scoop, you can simply use a tablespoon.
- Roll the domed tops and the sides of the cookie dough in the extra shredded coconut, then place them back onto the trays.
- Chill the trays in the fridge for 30 minutes. About halfway through the chilling time, preheat the oven to 180°C (350°F) conventional (see note 1 if using a convection oven with a fan).
- Bake one tray at a time on the middle rack of the oven for 13–15 minutes, or until the cookies are golden brown around the edges. The deeper the golden color, the richer the flavor—just be careful not to let them burn.
- Allow the cookies to cool on the tray for about 15 minutes before transferring them to a wire rack to cool completely. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
1 Comment
Can’t wait to make, thanks for sharing 💗