Delicious Soft & Chewy Coconut Cookies
I’ve made these coconut cookies more times than I can count — they come out soft in the middle, just chewy at the edges, and full of that toasty-sweet coconut flavor everyone asks for seconds of. They’re quick to toss together for a weeknight treat, ideal for cookie exchanges, and forgiving enough for bakers who like a little hands-off mixing while still getting bakery-style results. If you enjoy simple cookie recipes with big flavor, these are a must-try; they pair nicely with other easy classics like 3-ingredient sugar cookies when you’re baking a batch assortment.
Why you’ll love this dish
These coconut cookies hit the sweet spot: soft centers, chewy edges, and a subtle caramel note from brown sugar. They’re fast (about 20–30 minutes total), use pantry-stable ingredients, and can be dressed up — white chocolate chips or toasted nuts make them feel special without extra fuss. They’re kid-approved and portable, so they work for lunchboxes, coffee breaks, or last-minute guests.
“My husband declared these ‘the new family favorite’ — crisp edges, pillowy centers, and coconut that isn’t overpowering. Perfect every time.” — home baker review
How this recipe comes together
This is a straightforward creaming-method cookie. First, soften and cream butter with brown sugar to trap tiny air bubbles that help the cookie spread and become tender. Add egg and vanilla for structure and flavor. The dry mix (flour, cornstarch, baking soda, salt) is whisked and folded in just until combined — overmixing develops gluten and makes cookies tough. Shredded sweetened coconut adds chew and flavor; optional mix-ins like nuts or white chocolate give texture and sweetness contrast. Scoop, gently flatten, and bake until the edges set while the centers stay soft; resting on the sheet finishes the bake off the heat for perfect chew.
What you’ll need
- 1/2 cup (115 g) unsalted butter, softened (room temperature)
- 3/4 cup (150 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 1/4 cups (155 g) all-purpose flour
- 1 tbsp cornstarch (gives extra tenderness)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (80–90 g) shredded sweetened coconut (see note)
- Optional: 1/2 cup chopped nuts (macadamia, pecans) or 1/3 cup white chocolate chips
Notes and substitutions:
- If you prefer less sweetness, use unsweetened shredded coconut and increase white chocolate chips or a drizzle of glaze to compensate.
- For dairy-free cookies, substitute a plant-based stick butter and a flax “egg” (1 tbsp ground flax + 3 tbsp water, chilled 10 minutes) — results vary slightly but still tasty.
- Using light brown sugar keeps the cookies soft and provides that gentle molasses note; granulated sugar will make them crisper.
How to prepare it
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and packed light brown sugar with an electric mixer for 2–3 minutes until light and creamy. This step is key for a tender, slightly puffed cookie.
- Add the egg and vanilla; beat until fully combined and smooth. Scrape the bowl once to make sure everything is incorporated.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Whisking aerates the dry ingredients and removes lumps.
- Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the shredded coconut and any mix-ins (nuts or white chocolate chips). Avoid overmixing.
- Scoop 1 1/2 tablespoon-sized dough balls (a small cookie scoop works great) and place them about 2 inches apart on the prepared sheet. Slightly flatten each mound with your fingers or the bottom of a glass — these cookies don’t spread a lot, so a light flatten is fine.
- Bake 9–11 minutes, until the edges are lightly golden and set but centers still look soft. They’ll finish setting on the pan.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tip: If you like a chewier outside, bake closer to 9 minutes. For more golden, crisp edges, add an extra 1–2 minutes.
How to serve Delicious Soft & Chewy Coconut Cookies
- Best with: a mug of strong coffee, rooibos tea, or a cold glass of milk.
- Party idea: stack on a platter with other textures like buttery shortbread to balance chew and crisp—if you’re creating a cookie tray, consider pairing with a buttery 3-ingredient shortbread for contrast.
- Presentation: sprinkle a few toasted coconut flakes or a few extra white chocolate chips on top while warm for an attractive finish. Serve on parchment-lined plates or tiered dessert stands for gatherings.
How to store & freeze
- Room temperature: Cool completely, then store in an airtight container for up to 4 days. Place a slice of bread in the container to help keep cookies soft (the bread donates moisture without making them soggy).
- Refrigerator: Not necessary — chilling tends to firm the cookie texture. Only refrigerate if you used perishable mix-ins (e.g., fresh fruit).
- Freezing: Freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 30–60 minutes. You can also freeze raw dough balls on a tray; once solid, store in a bag and bake from frozen — add 1–2 minutes to baking time.
Food safety: Always cool completely before sealing containers to avoid condensation and potential bacterial growth.
Pro chef tips
- Use room-temperature egg and butter for the smoothest emulsion; cold ingredients won’t cream together well.
- Cornstarch is the unsung hero — it tenderizes by reducing gluten development. Don’t skip it.
- If you want a deeper coconut flavor, toast the shredded coconut lightly in a dry skillet for 3–4 minutes until golden before adding it to the dough.
- For even scoops and uniform baking, use a small cookie scoop and weigh dough if precision matters.
- If your dough spreads too much, chill the scooped dough for 10–15 minutes before baking. For guidance on balancing moisture and spread in similar recipes, see how different doughs behave in brown sugar pop tart cookies.
- For quick cleanup and consistent results, line your baking tray with parchment or a silicone mat.
Creative twists
- Tropical: Fold in 1/4 cup crushed pineapple (drained) and 1/4 cup macadamia nuts for a Hawaiian-inspired cookie. Bake a minute longer to dry the pineapple slightly.
- Chocolate-coconut: Replace the white chocolate with 1/3 cup dark chocolate chips and sprinkle shredded coconut on top before baking.
- Oat-coconut: Swap 1/4 cup flour for 1/4 cup quick oats for extra chew and a rustic texture.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum; watch for slightly different spread and texture.
- Vegan: Use plant butter and a flax egg; add 1–2 tbsp non-dairy milk if the dough seems dry.
Common questions
Q: Can I use unsweetened coconut instead of sweetened?
A: Yes. Unsweetened coconut results in a less sweet, nuttier cookie. If you use it, consider adding the optional white chocolate chips or a little extra brown sugar to maintain sweetness.
Q: How do I keep the centers soft while still getting golden edges?
A: Bake until the edges are just set and lightly golden (9–11 minutes). The centers will look slightly underbaked; letting the cookies rest on the hot sheet for 5 minutes finishes the bake without overcooking.
Q: Can I make the dough ahead of time?
A: Absolutely. Refrigerate the dough for up to 48 hours (tightly wrapped) — chilling can concentrate flavors and slightly reduce spread. You can also freeze scoop-shaped dough balls for up to 3 months and bake from frozen, adding a couple of minutes to the bake time.
Q: What’s the purpose of cornstarch in this recipe?
A: Cornstarch tenderizes the cookie by limiting gluten formation and helps create the soft, slightly cakey interior that contrasts with chewy edges.
Q: Are these safe for kids to eat if I use nuts?
A: No — don’t serve cookies with nuts to children or guests with nut allergies. Offer the nut-free version (omit nuts and add white chocolate chips) and clearly label the batch.
Conclusion
These soft & chewy coconut cookies are an easy way to add something tropical and nostalgic to your baking lineup — quick to make, forgiving in technique, and endlessly adaptable. For more coconut cookie ideas and variations, I like to compare techniques and inspiration from other recipes such as Soft and Chewy Coconut Cookies – The Almond Eater and Chewy Coconut Cookies – Preppy Kitchen.
Soft & Chewy Coconut Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and packed light brown sugar with an electric mixer for 2–3 minutes until light and creamy.
- Add the egg and vanilla; beat until fully combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the shredded coconut and any mix-ins (nuts or white chocolate chips).
- Scoop 1 1/2 tablespoon-sized dough balls onto the prepared sheet, placing them about 2 inches apart.
- Slightly flatten each mound with your fingers or the bottom of a glass.
- Bake 9–11 minutes, until edges are lightly golden and set but centers still look soft.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
