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Chewy Coconut Cookies

These chewy coconut cookies are quick to make, deliciously coconut-forward, and perfect for lunchboxes or as a last-minute treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup shredded coconut (sweetened or unsweetened) Sweetened coconut increases sweetness; unsweetened lets you control sugar level.
  • 1 cup all-purpose flour For gluten-free, use a 1:1 gluten-free baking flour.
  • 1/2 cup unsalted butter, softened (1 stick) Salted butter can be used; reduce added salt by 1/8 teaspoon.
  • 1 cup granulated sugar Can reduce by 2–4 tablespoons and compensate with more brown sugar.
  • 1/2 cup packed brown sugar For moisture and flavor.
  • 1 large egg For egg allergies, use a suitable egg replacer.
  • 1 teaspoon vanilla extract Adds flavor.
  • 1/2 teaspoon baking powder Helps cookies rise.
  • 1/4 teaspoon salt Balances sweetness.

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, beat the softened butter with the granulated and brown sugars until smooth and slightly pale, about 2–3 minutes by hand or 1–2 minutes with a mixer on medium.
  3. Beat in the egg and vanilla until fully combined and glossy.
  4. In another bowl, whisk together the flour, baking powder, salt, and shredded coconut until combined.
  5. Add the dry mixture to the wet mixture and stir just until combined, being careful not to overmix.
  6. Drop rounded tablespoons of dough onto the prepared sheet, leaving about 2 inches between each cookie.
  7. Bake for 10–12 minutes, until the edges are set and tops turn a light golden color. They’ll seem soft in the center for chewiness.
  8. Let cookies sit on the baking sheet for 3–5 minutes to firm up, then transfer to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 3 months. For chewy texture, do not overbake and consider chilling the dough for thicker cookies.