Crispy, Chewy Carolina Coconut Cookies

These cookies are perfectly crispy on the edges and chewy in the center, topped with a delicious toffee finish, making them a crowd-pleasing treat.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Cookie Dough

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

Topping

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.

Preparation

Preheat oven to 350°F (175°C) and line two sheet pans with parchment paper.
In a medium bowl, combine the very soft butter, light brown sugar, and white sugar. Stir until smooth.
Add the egg, vanilla, and baking soda, stirring until combined.
Gradually add flour and salt, mixing until just incorporated. Avoid overworking the dough.
Fold in 1½ cups of the coconut, and reserve the remaining ½ cup for rolling.
Scoop dough in 2-tablespoon portions, roll balls lightly, and coat in reserved coconut.
Place balls on prepared pans about 2 inches apart.

Baking

Bake for 12–16 minutes until edges are light golden brown.
Top each cookie with 1–1½ teaspoons of toffee bits or sprinkle ½–1 teaspoon of sugar.
Return to oven for 2–3 minutes to adhere the toppings and enhance color.
Cool for 2–3 minutes on the sheet, then transfer cookies to a wire rack to cool completely.

Store cooled cookies in an airtight container for 3–4 days. Use a bread slice to maintain chewiness. Cookies can be frozen for 1–2 months.