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Soft and chewy coconut cookies on a plate with coconut flakes

Soft & Chewy Coconut Cookies

These coconut cookies are soft in the middle with chewy edges, featuring a toasty-sweet coconut flavor that’s a crowd favorite. Perfect for cookie exchanges or a quick treat any night of the week.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1/2 cup unsalted butter, softened Room temperature
  • 3/4 cup light brown sugar, packed
  • 1 large egg Room temperature
  • 1 tsp pure vanilla extract
Dry ingredients
  • 1 1/4 cups all-purpose flour
  • 1 tbsp cornstarch Gives extra tenderness
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Coconut and Optional Mix-ins
  • 1 cup shredded sweetened coconut See note
  • 1/2 cup chopped nuts (macadamia, pecans) Optional
  • 1/3 cup white chocolate chips Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. 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.
  3. Add the egg and vanilla; beat until fully combined and smooth.
  4. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
  5. 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).
Baking
  1. Scoop 1 1/2 tablespoon-sized dough balls onto the prepared sheet, placing them about 2 inches apart.
  2. Slightly flatten each mound with your fingers or the bottom of a glass.
  3. Bake 9–11 minutes, until edges are lightly golden and set but centers still look soft.
  4. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If you prefer less sweetness, use unsweetened shredded coconut and increase white chocolate chips. For dairy-free cookies, substitute with plant-based stick butter and a flax egg. Cornstarch helps keep the cookies soft—don’t skip it.