Go Back
Homemade coconut cookies with golden edges and shredded coconut topping

Chewy Coconut Cookies

These chewy coconut cookies are made from simple pantry staples and offer a coconut-forward bite, making them a perfect treat for school lunches or casual brunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup shredded coconut (unsweetened or sweetened) Use unsweetened for a less sweet cookie.
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar Reduce if using sweetened coconut.
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
  3. Beat in the egg and vanilla until the mixture is smooth and glossy.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Fold in the shredded coconut with a spatula.
  7. Drop rounded tablespoonfuls of dough onto the prepared sheet, spacing them about 1½ inches apart.
  8. Bake for 12–15 minutes, until the edges are lightly golden and the centers are set but not hard.
  9. Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

Cookies can be served warm with coffee or tea. For a special touch, make ice cream sandwiches or drizzle melted dark chocolate over cooled cookies. To store, keep in an airtight container with parchment between layers.