Coconut Cookies
I grew up with a stack of these chewy coconut cookies on the kitchen counter — simple ingredients, quick hands-on time, and a reliably coconut-forward bite every time. These cookies are perfect when you want a fuss-free sweet for school lunches, tea time, or a last-minute cookie swap. If you enjoy coconut in baked treats, also check out this take on oatmeal coconut dream cookies for a heartier riff.
What makes this recipe special
This recipe is the kind you can make from pantry staples: flour, sugar, butter, an egg, and shredded coconut. It’s small-batch, so you get a dozen-ish cookies without hauling out every mixing bowl you own. The texture lands between tender and slightly chewy because of the shredded coconut and a short bake time that keeps the centers set but not dry. It’s ideal for making ahead, packing for lunches, or serving with coffee at a casual brunch.
“Perfect balance of sweet and coconutty — soft in the middle with golden edges. My whole family asked for seconds.”
If you love a chewier, regional spin, try comparing textures with these crispy, chewy Carolina coconut cookies to find your favorite finish.
Step-by-step overview
You’ll cream butter and sugar, add egg and vanilla, then gently fold in the dry ingredients and coconut. Drop spoonfuls onto a lined baking sheet and bake briefly until the edges color. The whole process is straightforward: mixing, folding, scooping, and a short bake — about 20–25 minutes of active time from start to finish (plus oven time).
What you’ll need
- 1 cup shredded coconut (unsweetened or sweetened; see notes)
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Notes: If you only have sweetened coconut, reduce the sugar slightly. For a nuttier finish, lightly toast the shredded coconut before folding it in. For a salty-crisp contrast, look at a variation like these crispy salted coconut cookies.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Use a hand mixer or stand mixer on medium speed.
- Beat in the egg and vanilla until the mixture is smooth and glossy. Scrape the bowl so everything is evenly combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix — that keeps the cookies tender.
- Fold in the shredded coconut with a spatula so it’s evenly distributed.
- Drop rounded tablespoonfuls of dough onto the prepared sheet, spacing them about 1½ inches apart. Flatten very slightly with the back of the spoon if you want a more even bake.
- Bake 12–15 minutes, until the edges are lightly golden and the centers are set but not hard.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
- Serve warm with a cup of black coffee or a milky tea so the coconut flavors pop.
- Make ice cream sandwiches by splitting a cookie and adding a scoop of vanilla or mango ice cream.
- Drizzle melted dark chocolate over cooled cookies for an elegant finish.
- Arrange on a dessert platter with macarons and shortbreads for parties.
How to store & freeze
Room temperature: Place cooled cookies in an airtight container with a layer of parchment between layers. They keep well for 3–4 days.
Refrigeration: Not necessary; refrigerating can dry them. If you do refrigerate, wrap tightly and consume within 7 days.
Freezing: Freeze baked cookies in a single layer on a tray until firm, then stack in an airtight container with parchment. Freeze up to 3 months. Thaw at room temperature for 20–30 minutes. To refresh texture, warm 6–8 seconds in the microwave or 3–5 minutes in a 300°F oven.
Food safety tip: Always cool cookies completely before sealing to prevent condensation and sogginess.
Pro chef tips
- Measure flour properly: spoon it into the cup and level off rather than scooping — too much flour makes dry cookies.
- Don’t overmix once the flour is in. Stir until just combined to keep cookies tender.
- For extra chew: use a mix of sweetened and unsweetened shredded coconut or add a light sprinkle of brown sugar (2–3 tablespoons) to the sugar for moisture.
- For crunch and flavor: toast the coconut in a dry skillet until golden and then fold it into the dough.
- Want a nutty twist? Add 1/2 cup chopped pecans or almonds — similar to the combo in these coconut-pecan cookies.
Flavor swaps
- Chocolate chip coconut cookies: fold in 1/2 cup semisweet chips.
- Lime-coconut: add 1 teaspoon lime zest to the dough for a bright finish.
- Coconut macaroons: increase coconut to 2 cups and omit flour for a dense, chewy macaroon.
- Vegan option: replace butter with 1/2 cup solid coconut oil and the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water, chilled). Texture will be slightly different but tasty.
Helpful answers
Q: How long does this recipe take from start to finish?
A: Active prep is about 15–20 minutes; baking is 12–15 minutes per sheet. Total time including cooling is roughly 40–50 minutes.
Q: Can I use sweetened shredded coconut instead of unsweetened?
A: Yes — sweetened coconut will make the cookies sweeter and chewier. Reduce the granulated sugar by 2–3 tablespoons if you prefer less sweetness.
Q: How do I make the cookies chewier or crispier?
A: For chewier cookies, add a tablespoon of brown sugar or use some sweetened coconut. For crisper cookies, flatten the dough balls a little before baking and bake a minute or two longer until the edges are deeper golden.
Q: Can I freeze the dough before baking?
A: Yes. Scoop dough onto a tray, freeze until firm, then transfer to a bag. Bake from frozen — add 1–2 minutes to the baking time.
Conclusion
If you want more coconut cookie inspiration, compare texture and technique with this soft, chewy variation from The Almond Eater: Soft and Chewy Coconut Cookies – The Almond Eater. For another regional take with a crisp-chewy contrast, see the recipe at The Café Sucre Farine: Crispy, Chewy Carolina Coconut Cookies – The Café Sucre Farine.
Enjoy baking — these coconut cookies are forgiving, fast, and reliably delicious.
Chewy Coconut Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla until the mixture is smooth and glossy.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the shredded coconut with a spatula.
- Drop rounded tablespoonfuls of dough onto the prepared sheet, spacing them about 1½ inches apart.
- Bake for 12–15 minutes, until the edges are lightly golden and the centers are set but not hard.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
