Name: Crispy, Chewy Carolina Coconut Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ½ cup very soft butter (room temperature) (Use unsalted and add ¼ tsp salt if using unsalted butter.); ½ cup light brown sugar, packed; ½ cup white sugar (For added flavor, consider replacing 1–2 tbsp with molasses.); 1 large egg; 1 teaspoon vanilla extract; ½ teaspoon baking soda; 1 ¼ cups all-purpose flour (For gluten-free, swap for a 1:1 gluten-free blend.); ¼ teaspoon salt; 2 cups coconut flakes (divided) (Sweetened or unsweetened both work well.); ½ cup toffee bits or raw coarse sugar (Turbinado or Demerara sugar can be used for topping.)

I first tried these Crispy, Chewy Carolina Coconut Cookies at a holiday bake swap and immediately bookmarked the recipe. They bake up thin and crisp at the edges, chewy in the center, with a coconut-dusted top and a little toffee (or crunchy raw sugar) finish that gives the bite a satisfying snap. They’re the kind of cookie that feels special but comes together with pantry staples, so they’re great for cookie trays, afternoon tea, or an easy weekend baking project. If you like simple, satisfying cookies, you might also enjoy my take on 3-ingredient sugar cookies for another quick, buttery treat.

Why you’ll love this dish

These cookies are a perfect balance of texture and flavor: browned-sugar depth, coconut chew, and a caramel-like crunch from toffee or raw sugar. They’re quick to mix by hand, don’t require chilling, and yield bakery-style cookies without fuss. They also travel well for potlucks and freeze nicely, so you can make a big batch and enjoy them for weeks.

“Crunchy edges, a gooey center, and a toffee kiss on top — these were gone before I finished my coffee.” — a feedback note from my last cookie swap

Beyond the taste, they’re a great recipe to make with kids (rolling dough in coconut is a fun step) and a forgiving one for new bakers because the ratios are straightforward. Try them for holiday boxes, picnic desserts, or a weekend cookie-baking session.

Step-by-step overview

Soften butter and beat with sugars and one egg until smooth.
Stir in vanilla and baking soda, then fold in flour and salt.
Mix in most of the coconut, reserving some to coat the outside.
Scoop dough, roll in the reserved coconut, and bake until lightly golden.
Quickly top with toffee bits or raw sugar, return to the oven briefly, then cool.

This short map helps you pace the work: soft butter, gentle mixing, quick bake, then the final crunchy finish.

What you’ll need

Key ingredients (makes about 24 cookies depending on scoop size):

½ cup very soft butter (room temperature)
½ cup light brown sugar, packed
½ cup white sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
1 ¼ cups all-purpose flour
¼ teaspoon salt
2 cups coconut flakes (divided) — I’ve used both sweetened and unsweetened with good results
Toffee bits (about ½ cup), or raw coarse sugar like Turbinado or Demerara for topping

Notes/substitutions:

Butter: use unsalted and add the ¼ tsp salt listed if using unsalted butter. If you only have cold butter, cube and let sit 30–45 minutes.
Coconut: sweetened coconut makes a sweeter cookie; unsweetened keeps them less sweet and more coconut-forward.
Toffee bits: chopped chocolate or chopped pecans also work if you want a different crunch.

How to prepare it

Preheat oven to 350°F (175°C). Line two sheet pans with parchment paper.
In a medium bowl, combine the very soft butter, light brown sugar, and white sugar. Stir with a sturdy spatula until smooth and uniform.
Add the egg, then stir in the vanilla and baking soda until combined.
Add the flour a little at a time with the salt. Mix only until the flour is incorporated — don’t overwork the dough.
Fold in 1½ cups of the coconut. Reserve the remaining ½ cup of coconut in a small bowl for rolling.
Scoop dough in 2-tablespoon portions. Roll each ball lightly so it’s round. Roll the tops and sides in the reserved coconut and place them on the prepared sheet pans about 2 inches apart.
Bake for 12–16 minutes, until the edges are light golden brown. Quickly remove the pans and top each cookie with 1–1½ teaspoons of toffee bits (or sprinkle ½–1 teaspoon Turbinado/Demerara sugar).
Return to the oven for another 2–3 minutes so the topping adheres and the cookies gain a bit more color.
Let cookies cool on the sheet for 2–3 minutes, then transfer to a wire rack to finish cooling.

Baking note: ovens vary — watch for a pale golden edge and slightly glossy center if you want maximum chew.

Best ways to enjoy it

These cookies taste wonderful on their own with coffee or tea. For serving ideas:

Plate a mix of warm cookies with a scoop of vanilla ice cream for a quick dessert.
Arrange on a holiday cookie tray with salted caramel sauce for dipping.
For brunch, serve alongside fresh fruit and a pot of strong coffee.
If you want a buttery contrast, try them with crumbly buttery 3-ingredient shortbread cookies on the same platter for texture variety.

Storage and reheating tips

Room temperature: Store cooled cookies in an airtight container for 3–4 days. Place a slice of bread in the container to help maintain chewiness for the first couple of days.
Freezing: Lay cookies flat on a tray until firm, then stack with parchment between layers and freeze in a sealed container for 1–2 months. Thaw at room temperature.
Reheating: Warm for 6–8 seconds in the microwave or 2–3 minutes in a 300°F (150°C) oven to refresh crisp edges.
Food safety: cool completely before storing to avoid condensation and sogginess. Discard if stored beyond recommended times.

Pro chef tips

Soft butter is crucial: it traps air and helps create the right spread while keeping a chewy center. Don’t melt it.
Don’t overmix after adding flour — overworking develops gluten and yields tough cookies. Stop as soon as flour disappears.
To get evenly sized cookies, use a 2-tablespoon cookie scoop. Uniform size means even baking.
If your cookies spread too much, chill the dough balls 10–15 minutes before baking. If they don’t spread enough, press each ball lightly before baking.
For extra depth, replace 1–2 tablespoons of the white sugar with molasses or add a pinch of ground ginger for warmth.

Also, if you enjoy exploring cookie variations, check out this fun spin on filled cookies like brown sugar pop tart cookies for inspiration.

Creative twists

Chocolate-coconut: fold ½ cup toasted shredded coconut and ½ cup mini chocolate chips into the dough.
Nutty toffee: add ½ cup chopped pecans or macadamia nuts for crunch.
Tropical lime: add 1 teaspoon lime zest to the dough and use sweetened coconut for a bright pop.
Gluten-free: swap the all-purpose flour for a 1:1 gluten-free blend and reduce bake time slightly.
Vegan: use ½ cup coconut oil (soft but not melted) in place of butter and a flax egg (1 tbsp ground flax + 2.5 tbsp water) — results will be chewier and more coconut-forward.

Your questions answered

Q: Can I use dessicated or shredded coconut instead of flakes?

A: Yes. Finer coconut (shredded or dessicated) blends into the dough more, giving less surface texture. You can mix flake and shredded for the best of both worlds.

Q: Do these cookies need to be chilled before baking?

A: No — the recipe is written for bake-right-away dough. Chilling will reduce spread and give a thicker cookie; chill 10–30 minutes if you prefer that texture.

Q: Can I skip the toffee bits?

A: Absolutely. The toffee adds caramel crunch, but coarse raw sugar (Turbinado/Demerara) or a few chocolate chips also work nicely.

Q: How do I prevent cookies from burning on the bottom?

A: Use parchment or a silicone mat and position the rack in the center of the oven. If bottoms brown too quickly, lower the rack one position and reduce oven temp by 10–15°F.

Q: How long will they stay chewy?

A: Stored airtight at room temp, they’re best within 2–3 days for peak chewiness. Use the bread-slice trick to help keep them soft a little longer.

Conclusion

These Crispy, Chewy Carolina Coconut Cookies are an easy, crowd-pleasing bake with minimal fuss and maximum texture — perfect when you want a simple cookie that tastes special. For the original recipe inspiration and another take on this cookie, see the recipe notes at Crispy, Chewy Carolina Coconut Cookies – The Café Sucre Farine. For a slightly different regional spin and additional topping ideas, this version on Carolina Coconut Cookies | 12 Tomatoes is a helpful reference.