Why You’ll Love This Recipe

Chewy Coconut Cookies are soft, golden, and bursting with sweet coconut flavor in every bite. With a moist, tender center and slightly crisp edges, these cookies offer the perfect texture and are incredibly easy to make. Whether you’re a coconut lover or just craving a chewy treat, these cookies are a delightful addition to any cookie jar.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking sodasaltunsalted butter (softened)granulated sugarsoft brown sugareggvanilla extractsweetened shredded coconut

directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla extract until smooth.

Gradually mix in the dry ingredients until fully incorporated.

Fold in the shredded coconut until evenly distributed.

Scoop dough into rounded tablespoons and place on the prepared baking sheet about 2 inches apart.

Bake for 9–11 minutes, or until edges are golden and centers are set but still soft.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields about 24 cookies.
Preparation time: 15 minutes
Baking time: 9–11 minutes
Cooling time: 10 minutes
Total time: 35 minutes

Variations

Add chocolate chips or white chocolate chunks for a twist.
Stir in chopped macadamia nuts or almonds for extra crunch.
Sprinkle with flaky sea salt before baking for a sweet-salty finish.
Use unsweetened coconut for less sweetness.

storage/reheating

Store in an airtight container at room temperature for up to 5 days.
Freeze for up to 2 months; thaw at room temperature before enjoying.
To refresh, warm in the microwave for 5–10 seconds.

FAQs

Can I use unsweetened coconut?

Yes, though cookies will be less sweet and slightly drier in texture.

Are they soft or crispy?

They’re chewy with lightly crisped edges—perfectly balanced.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend designed for baking.

Do I need to chill the dough?

Not necessary, but chilling for 30 minutes can help control spreading.

Can I double the recipe?

Absolutely—it scales well for larger batches.

What type of coconut works best?

Sweetened shredded coconut gives the best texture and chew.

Can I use coconut oil instead of butter?

Yes, but expect a different flavor and slightly different texture.

Are they freezer-friendly?

Yes, both the dough and baked cookies freeze well.

Do I need to press them down before baking?

No, they will spread slightly on their own.

Can I add citrus zest?

Yes, lemon or lime zest adds a fresh twist.

Conclusion

Chewy Coconut Cookies are a deliciously simple treat with the perfect balance of sweet flavor and satisfying texture. Easy to make and hard to resist, these cookies are a coconut lover’s dream and a versatile addition to your homemade dessert lineup.