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Our family loves cookies. A good cookie recipe makes great after-school snacks or easy family night treats. We love to sit at the table with a glass of milk with these warm coconut cookies and laugh and talk together.
Because they are done in under 30 minutes and only require a handful of ingredients, they are the perfect snacking treat when your sweet tooth is aching and you want something quickly!
These scrumptious coconut cookies are soft and chewy but filled with crunchy toasted coconut for lots of flavor and a nice play of textures. This is a delicious twist on the classic cookie (and very similar to our Oatmeal Coconut Cookies). Plus, they are so soft, chewy, tasty – it’s impossible to only eat one!
Why we think you’ll love it:
- Quick & easy. Got a sweet tooth aching for a fix, like, right now? These cookies come together in a flash – under 30 minutes from start to finish! Perfect for when you need a little something sweet without all the fuss.
- Texture perfection. You get the best of all worlds with these! They’re delightfully soft and chewy, just like a good cookie should be, but with that irresistible crunch from the toasted coconut.
- Simply scrumptious coconut flavor. If you love coconut, these cookies are a dream come true. They’ve got that tropical twist that makes them feel light and extra special. Warning: it’s seriously impossible to eat just one!
Coconut Cookies Ingredients and Substitutions
- 1 ¼ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter – room temperature
- ½ cup brown sugar packed
- ½ cup sugar
- 1 egg – room temperature
- ½ teaspoon vanilla extract
- 1 ⅓ cups coconut flakes – We used unsweetened coconut because the cookies already have a lot of sweetness, but either type works.
How to Make Coconut Cookies
- PREP. Preheat the oven to 350 degrees.
- MIX. In a small mixing bowl add the the flour, baking soda and salt. Mix and set aside.
- In a separate medium bowl add the butter, brown sugar, and white sugar. Cream them together until smooth. Add the egg and vanilla. Beat until light and fluffy.
- INCORPORATE. Add the flour mixture, a little at a time, until incorporated. Stir in the coconut.
- SPOON. Drop, 3 inches apart, onto ungreased cookie sheet. You can also line the cookie sheet with parchment paper.
- BAKE & COOL. Place the cookie sheet into the preheated oven and bake until lightly toasted, about 8-12 minutes. Move to a wire rack and cool.
Kristyn’s Recipe Tips
- I used unsweetened coconut because the cookies already have a lot of sweetness, but either type works.
- You can easily add or subtract the amount of coconut flakes to your preference without changing the other ingredients. Although, I would not add more than 2 cups of coconut.
- Using toasted coconut is a great way to add extra flavor. To toast the coconut simply spread shredded coconut in a thin layer on a baking sheet. Bake at 325°F for 5-7 minutes, stirring frequently until mostly golden brown. Remove from the oven and let cool. (If you don’t want to use all toasted coconut, you can mix the untoasted coconut into the dough then add some toasted coconut on top.)
- The brown sugar adds moisture and creates a chewy cookie. If you increase the amount of brown sugar to ¾ cup and decrease the white sugar to ¼ cup you can make them even more moist and chewy.
- Use room temperature butter and egg as they will incorporate better into the cookie dough. Do not use melted butter otherwise the cookies will spread and be flat and crispy.
Coconut Cookies Recipe
Video
Ingredients
- 1 ¼ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter
- ½ cup brown sugar packed
- ½ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 ⅓ cups coconut flakes
Instructions
- Preheat the oven to 350°F.
- In a small mixing bowl add the the flour, baking soda and salt. Mix and set aside.
- In a separate medium sized bowl add the butter, brown sugar, and white sugar. Cream them together until smooth.
- Add the egg and vanilla. Beat until light and fluffy.
- Add the flour, a little at a time, until incorporated. Mix in the coconut.
- Drop, 3 inches apart, onto ungreased cookie sheet.
- Bake until lightly toasted, about 8-12 minutes. Move to a wire rack and cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Like other drop cookies you can freeze the dough to be baked later. Simply scoop the dough onto the baking sheet and place the sheet in the freezer. Once the dough is solid transfer them to a Ziploc. Freeze for 1-2 months. Bake according to the recipe adding a few extra minutes if baking from frozen state.
Serve warm or at room temperature. Store cookies at room temperature in an airtight container for 3-5 days. Cookies can be frozen for up to 2-3 months separate layers with parchment or wax paper.
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This recipe was originally published September 2020.
Delicious little cookie! So easy I whipped them up so quickly and we ate them just as quickly! Not overly sweet which I loved. I added a little extra vanilla and a half teaspoon of coconut oil to mine along with a chocolate drizzle mixed with coconut oil and course salt to the tops and they are so good
Your additions sound amazing! So glad you enjoyed the cookies!
I used room temp butter but my cookies turned out flat as a pancake ☹️
I’m sorry to hear that happened! My only thought is that perhaps the butter might have been too soft, which often leads to flat cookies. Ideal “room temperature” butter is soft enough to indent with a finger without pressing through the stick or being greasy, still holding its shape and feeling cool to the touch. If the first batch flattens, I suggest chilling the dough before making a second batch to see if that fixes the issue.
Thank you for a great recipe. The cookies are delicious. I followed the recipe and didn’t change anything. So easy and quick.
Did half plain half with chocolate chips. Really good both ways.
Thank you for this amazing recipe! I’m curious if using brown butter would work well with this recipe..what do you think?
Made this and it was super easy and family loved them!! This is my go to coconut cookie recipe from now on, super yummy!!
This is a terrific recipe! I was trying to mimic a cookie my husband found at Sam’s and it is made with Toasted Coconut cookie but it is really thin and crispy. Your clue about NOT melting the butter gave me the idea that if I DID melt the butter the cookies would spread and be crispy.
Bingo! They are fantastic and MUCH less expensive than buying them at the store. Plus, I control the ingredients and there is nothing toxic in here – no corn, no soy, no fake colorings, etc. Likewise, if you want them thick or chewy, just DON’T melt the butter and Voila! Chewy coconut cookies. THANK YOU!
First time making these & toasting the coconut. 🥥 I added chocolate chips. Followed all instructions. WOW! 🤩 They are awesome-can’t stop at just one or two. Thank you, Kristyn.
Oh you’re very welcome!!
Made these tonight, came out chewy & delicious!
I added in chocolate chips and used unsweetened coconut flakes to cut down on added sugar.
I topped off the cookies with a little bit of sweetened coconut flakes for flare, which ended up toasting a bit when in the oven.
I would definitely make these again.
I made these last year – they are amazing! I added rum extract to the coconut extract and it took them over the top! (making more this year!!)
So incredibly delicious and easy to make. Follow the suggestions at the end to “upgrade” the recipe. Definitely worth the extra effort. I added the extra brown sugar and less of the white sugar. I also left the butter and egg out on the counter to get to room temperature first. I also added about 1/4 cup of toasted coconut to the regular coconut when mixing in. Finally, I rolled the batter into balls and flattened them prior to cooking. Looked just like the posted picture. This recipe is definitely a keeper! ❤️
Delicious and easy-to-make! I pressed down the drops of cookie batter to flatten before baking. Came out just like in the featured picture. I also made it with the extra brown sugar and less white sugar. Finally, I let my butter and egg get to room temperature first. This is a keeper! ❤️
I made this recipe 2X and loved it !!! Totally awesome . So did my my buddies . Looking for your chocolate cookie recipe , which I like crispy and crunchy not soft and mushy .. you have one ?
Best Regards
Shawn Simon
I made them with dark brown sugar instead of light brown and they were delicious!
Thanks for sharing what you did! I’m glad you enjoyed the cookies!
Have you tried subbing coconut flour for AP flour in this recipe, by any chance?
I have not. You could try! I’d just recommend to double check the ratio of coconut flour to AP flour. I believe it is a 1:4 ratio.
Can’t wait to try this recipe
Hope you enjoy!!
Luna, thank you for the outstanding recipe. I made these cookie for my bf. Him and his family fell in love with these cookies, thank you for sharing !
You’re welcome! Glad to hear the cookies were a hit.
Beyond delicious 😋 Whole batch gone in an afternoon!!! Thanks for the recipe 🍪
Easy to make and delicious. Shared cookies with friends and they loved them. I used the additional brown sugar suggestion for softer cookies.
Is the butter supposed to be softened?
Do you use sweet or unsweetened coconut?
Amazing. Not too sweet and just the right amount of chew.
These cookies were very good. I added coconut and vanilla flavoring together in one teaspoon. Best cookie in the World
If I want to have chocolate chips, but I have to alter the other ingredients in the recipe?
Very easy to make and taste good. I used unsweetened coconuts.
Made these on the spur of a moment. Looked coconut cookies and came across yours. Easy to make and delicious. Thanks for posting!
You’re welcome! Thanks for giving them a try!
So delicious. I had some year old (or older) unsweet coconut and decided it was time to use it or toss it. It still tasted great and I hadnt really even used the package. I had dumped it in a tall canning jar to keep it fresh. I had low expectations for these cookies. Im not a big coconut fan. These cookies turned out delicious and they are so moist I swear it tastes like I added white chocolate chips but I didnt. I will keep this recipe forever and will go out of my way to buy more coconut just so I can make these! Bravo!
Oh thank you!! I’m so glad you loved the cookies!
Excellent cookie recipe, even added a little oats to it. Thanks for sharing.
Oh, these are wonderful cookies exactly as they are. I have made them numerous times and have “leveled them up” for special occasions: The day before making, I toast the coconut and brown the butter (I put browned butter back in fridge until ready to bake the cookies). Those steps add a level of depth to the flavor. Thanks for the recipe, it has become a favorite, either as posted or leveled up.
Softened butter?
Yes, you can use slightly softened butter!
So easy to make! I have these in the oven right now and I can’t wait to try them. They smell delicious!
Delicious and easy!
So beautiful! These remind me of Italian bakery cookies with so much coconut. Bringing 2 batches to church tomorrow. I think my friends will love them. Thanks!
I have made this recipe twice. For both I made small tweaks suggested (and not) by the creators, using combinations and different proportions of coconut, brown, and regular sugar and shredded sweetened and unsweetened coconut. Both times I toasted the coconut. The second time I added some candied ginger bits. So good! Both times i swirled a little semi-sweet chocolate on the tops. Someone told me they were the best cookies they’d ever eaten. Can’t get a much higher compliment than that! These will be added to my regular rotation! Thanks!
Made these and they were delicious. I love to give away what I bake and those who ate these cookies said they were terrific. And they are soo easy to make!
This a great recipe, however I tweaked it bit by replacing the 1/4 of all purpose flour with coconut flour for added coconut flavor and used unsweetened coconut flakes. Thank you for the recipe.
You’re welcome. Thanks for sharing what you did!
Are you using sweetened coconut flakes or dried flakes? I’d really like to make these soon, but obviously what type pf flakes make a difference. I could not tell from the video. Many thanks…
They are sweetened coconut flakes. 🙂
THESE ARE SOOO GOOD. However, I recommend baking them for around 14 minutes, so they are crispy on the outside and soft on the inside.
So happy to hear you enjoy the cookies! Thanks for sharing.
I just made these, followed the recipe exactly. They are amazing. Could eat the whole batch.
Yay! I’m so glad you enjoyed the cookies!!
Can these be frozen after baking?
For sure! Store cookies at room temperature in an airtight container for 3-5 days. Cookies can be frozen for up to 2-3 months separate layers with parchment or wax paper.
I LOVE this cookie recipe. Made it many many times. The toasted coconut is fantastic, I’ve even used unsweetened toasted coconut flakes with great success. Adding a variety of mix-ins is no problem, there’s no spread and great soft/crunchy ratio even without chilling dough. Perfect! Thank you.
Thank you for sharing that!! I am so happy you like them!!
really good, highly recommend dipping in white chocolate.
These cookies were delicious!
I wanted something easy to use up some coconut…the raw batter was as delicious as the baked cookies.
Make a double batch! Dangerously delicious!
I used freshly grated coconut meat and roasted the coconut before incorporating into the recipe. The cookies were amazing and they disappeared so fast. I was told to save the recipe. DONE
I just made a batch….and they are DELICIOUS !! I already ate 3…. not good for my waistline 🙁
Thank you for this great recipe !!
You’re welcome!! I’m so glad you enjoy the cookie recipe!
Made the cookies in a mad rush using UNsweetened coconut flakes..successfully! I didn’t pack the 3/4 c of brown sugar and used scant 1/4 c unrefined sugar. They baked up nicely but I found them too sweet for me personally. I added some 100% cacao unsweetened chocolate and chopped pecans to the remaining batter and freezing the balls for later! Very nice and easy recipe!
Delish and easy to make
They were delicious cookies the best cookies that were ever tasted
These came out really good. Turns out our local store only carries sweetened coconut, and most recipes tend to be too sweet for me already so I always decrease the amount of sugar. We ended up cutting the amount of sugar in half. The cookies still came out very sweet (probably because of the sweetened coconut), but not too sweet; and because we halved the sugar, the cookies hardly spread while baking so they came out quite thick. We also added in some leftover nuts and chocolate chips that we had at home.
Next time I make these, if all I have is sweetened coconut, I’d probably like to add more nuts to balance out the sweetness a little bit more. Unfortunately we hardly had any nuts left at home 🙁 but they still came out great!
So so good! I love adding chocolate chips too, gives a yummy MOUNDS taste! 🙌🏻
These are the best!
These are wonderful! Definitely toast the coconut first. I used coconut extract instead of vanilla to kick it up a notch. I’ll double the batch the next time! Will be making these for the holidays.
Oh I’m so glad to hear these were a hit. I bet the coconut extract was yummy in them!
These cookies are so good!!! I used olive oil instead of butter and also added the zest of one lemon. Great chewy texture!
This was a quick and easy recipe and loved the outcome!! I did make different sizes and tried using different times all came out beautifully.
Kristyn I wish I could give you a hug, these cookies are incredible. I made them as written with a few extra tablespoons of coconut because there was a bit left in the bag. I also toasted the coconut, which made my house smell incredible. I printed this and will be adding to my recipe binder.
is it possible to use dessicated coconut instead?
This was a great. Soft and chewy cookie we both love them. Did try leaving in 12 minutes and still good crunchy
Hi, can I use fresh coconut ?
Thank you
You could certainly give it a try. I usually use sweetened coconut flakes, so I’m not sure how fresh will be. But if you give it a try, you’ll have to let us know how the cookies turn out!
I used freshly grated coconut meat and roasted the coconut before incorporating into the recipe. The cookies were amazing and they disappeared so fast. I was told to save the recipe. DONE
These cookies! As an Avid Baker, I must leave a review. The first time I baked them followed recipe exactly as written, cookies were “Phenomenal” baked for 11 minutes. My neighbor with whom is a “Cookie Monster” was taking down a whole cookie in one bite, commented that these could be “Addictive.”
One week later, I found that I had to bake again, with all “Due Respect” Kristyn, I did change extract to Almond. I baked for 11 1/2 minutes. This cookie is beyond delicious. Thank you for this fabulous recipe. I will definitely follow your recipes.
Oh I’m so happy to hear you enjoyed the cookies! Thanks for sharing what you did and I’m glad you found us here. Hope you enjoy more recipes too!
Amazingly soft and chewy! Definitely a do again!
Yay! So happy to hear that!
Do you think I could use lemon extract to go with the coconut?
You know, I haven’t ever tried it using a lemon extract in there. You could certainly add a splash and see how it turns out. You’ll have to let us know if you do and how the cookies turn out!
What is the serving size for these?
is it 1 cookie 9from 18) is 167 calories?
It kind of depends on how large you make the cookies. If you make 18 cookies with the dough, then it would be one cookie. But depending on the size of cookies, it could be 1-2 cookies as a serving size.
These cookies are the best coconut cookies I’ve ever made! I toasted 1/2 cup of the coconut and added it with the rest of the coconut and also added 2 cups of crushed rice crispies and about 1/4 top of almond extract. Also refrigerated the dough for 15-20 min and they didn’t turn out too flat! Big hit at my friend’s pool party!
Yay! I’m so glad to hear you loved the cookies! Thanks for trying the recipe!
awesome easy recipe – I did add some crushed almonds and pecans to recipe – about 2 tablespoons – everyone loved these
Delicious and so quick to make. If your a coconut fan, make a double bath because the recipe doesn’t make many. Also, these are very rich and chewy. Yum.
I added lime zest had frozen. They are wonderful.
Wow! This is a great recipe! Thanks for sharing. Delish!!
You’re welcome!!
what size scoop did you use?
A medium-sized scoop. You can use a small scoop too, just will need to watch the baking time.
Going To make these cookies today – look and sound delicious!
Hope you enjoyed the cookies!
Esay and quick. my husband loves coconut. Cookies. These are great.
May add just a touch of cinnamon next time
So glad to hear you (and your husband) enjoy the cookies!!
These are the best I’ve ever tasted – I was contemplating buying packaged coconut cookies at the store and thought I’d give these a try and am I glad I did these blow store bought right off the shelf. Thank you so much I love these the only thing I did different was use almond extract instead of vanilla extract as was suggested in the comments. Again thank you for this awesome recipe ❤️
You’re welcome!! I’m so glad to hear you love the Coconut Cookies. I’m sure the almond extract was delicious in them… we love using almond extract in baked goods! Thanks for sharing!
This is hands down the best coconut cookie recipe I’ve ever found. It’s definitely my go-to cookie recipe. My second batch I did tweak it a little as I always tweak something and I tried adding almond extract and it was just the perfect little touch! Seriously these are the best cookies and I love them. My boyfriend asks for them often and his coworkers also love them!
Oh I love almond so I’m sure they tasted great with that. I’m so happy to hear you love the cookie recipe!! Thanks for sharing!
I love this recipe! Sometimes I add chocolate chips and call it a Mounds Bar cookie and sometimes I add chocolate chips and chopped almonds and call it an Almond Joy cookie.
Oh those both sound like delicious variations!! Thanks for sharing!
WOW! What an easy cookie to make. These mixed up in no time, made the best tasting cookie. I wouldn`t change a thing about this recipe.. I used a small 200 g bag of coconut and it made 2 batches of these cookies. They do spread out quite a bit so I would follow the 3 inch apart suggestion. I was looking to use up some leftover coconut that I had and will definitely put this recipe into my christmas rotation!
Oh yay! I’m so glad to hear that you enjoyed the cookies!! A great way to use that leftover coconut for sure.
So. Freaking. Good. Sharing this recipe with everyone!
Aw, thank you so so much!!
These are chewy & delicious! Perfect with a hot cup of tea!
Mmmm yes!! Thanks for the feedback!
These are absolutely delicious !!
Will become a Christmas tradition
Yay! I’m so glad to hear you loved the cookies. Thanks for sharing!
These cookies were something I found to use up a bag of unsweetened coconut. I rolled them into a ball and added a Hershey kiss on top. Wonderful blend of chocolate and coconut! Loved them!
I’m an amateur baker and don’t have a mixer – Despite that, these came out flawless (the toasted coconut definitely adds!) and much to my surprise they were not even flat. Proud of these and appreciate the recipe! They’re a hit!
This is coconut heaven in a cookie!! So yummy and soft!!!
Absolutely yummy! Followed the recipe except for 2 minor changes, reduced both sugars to 1/3 cup as dietary restrictions. They still spread out and fantastic.
Thank you so much for sharing your love of cooking & baking with us all.
Aw thank you so much for your kind words and for giving the recipe a try!! Glad the cookies turned out too!
Do you use salted or unsalted butter?
I typically use unsalted when baking goodies, but you could get away with either in this recipe. Whatever you have you can use!
Hi Luna, I made these today. I read all of the reviews first. I used toasted sweetened coconut, reduced sugars to 1/3 cup, 1/4 tsp vanilla, 1/4 tsp coconut extract, 1/2 cup chopped macadamia nuts, 1/3 cup semi sweet chocolate chips. Baked 12 min. at 350. These cookies are so, so good! Great recipe that allows tweaking with no trouble. You can do what ever is your whim of the day! I will be back to your site! Thank you.
You’re welcome!! Thanks so much for sharing what you did. I’m glad the cookies were a success! Hope to see you back again. 🙂
Love these but mine came out flat too- taste is delish ! I’ll try a little baking powder next time? I put a little in my almond cookies and they rise a bit.
Thanks for this recipe
You’re welcome. These cookies are a flatter cookie in general. You can always try chilling the dough too if you don’t want them as flat. But I’m so glad to hear the taste was yummy!
These won me best in show at the county fair!
Hooray!!! That is awesome news. So exciting!
These coconut cookies are delicious. I decreased the sugars and it was perfect. I used 1/3 cup each of white and brown sugars with 1 1/3 cup sweetened coconut flakes. I baked them in a 350 degree oven 7 minutes. They were chewy inside and a big hit with my family. I also dipped 1/2 of the cookie in melted chocolate for icing. Thanks for this fabulous recipe.
Oh that sounds amazing!! Dipping in chocolate…. I’ve got to give that a try! Thanks for sharing. Glad to hear the cookies were a hit!
These cookies are literally so good. Im screaming and practically eat half of them!
I’m so glad you enjoyed them so much! That’s great to hear!
These cookies are awesome! The coconut was just enough to not be over powering but give them a delicious flavor and great texture. We used sweetened coconut because that’s what we had in the pantry and they turned out great!
Yay! So glad to hear that you enjoyed the cookies. Thanks for giving the recipe a try!
Hi! Is it okay to refrigerate the dough for a couple hours before baking?
I refrigerated before baking because I do that with all of my other cookies, but these cookies spread way too much in the oven! But, I also used a 2 inch scoop for these so they may have just been way too big.
Thank you!!
I tried them a second time with a 1 inch scoop, toasted coconut, and refrigeration before and they still came out flat! I weighed the flour so I’m sure I’m right on quantity, but should I add more? Could it be the high humidity in my area?
I’ve never had cookies come out flat before! Help!
I’ll try them again without refrigeration before baking! I’m thinking it could be the butter melting before the coconut flakes spread??
Mine were flat too. And middles were doughy. Cooked for 10 minutes.
BUT I only used 3/4 cup coconut. I’m gonna try again following the recipe. If that doesn’t work I’ll add a touch of cornstarch.
Oh. I refrigerated too. I always do. Overnight usually.
Hi Helen! Just seeing these responses as well after responding to the first. It sounds like the refrigerating the dough didn’t help! I will say when I have baked the cookies, they do turn out a bit more flat in general. But, here are a few other tricks to try and help cookies not spread in the oven:
1-Line your baking sheet with a silicone baking mat or parchment paper (the baking mats are my favorite!)
2-Roll your cookie dough into tall shaped balls rather than perfectly circle so if they spread they won’t go out as wide
3-Using cool butter
4- Popping the cookie dough balls into the freezer while the oven preheats
Another would be to make sure you have the exact amount of flour, but it sounds like you did that. If it still is giving you trouble with spreading, you can add an extra 2 Tbsp of flour to the dough.
Different room temperatures, altitudes, humidity, and specific ovens can all have an effect on how the cookies bake, so sometimes it is a bit of a trial and error. Hopefully some of these tips may be helpful in getting these coconut cookies the consistency/thickness you are hoping for! 🙂
These are a thinner cookie than others. You can certainly try refrigerating before baking… it may help them to keep a thicker shape during baking. I usually use a small/medium cookie scoop. So the size could have played into them spreading? Not completely sure. But the colder the dough, the thicker the cookie. So refrigerating may help!
These are amazing. So delicious even the batter is good before they are cooked! Will make for my girls again for sure.
Yay! I’m so glad you enjoyed the cookies! These are a favorite over here too. 🙂
Really good cookies! Easy and fast to make, also!
Thank you! So glad you enjoyed them! I love a tasty dessert that can be whipped up fast!
Made these today. Followed recipe exactly. Fabulous
Thank you!! So glad to hear you enjoyed the cookies!
going to try these today,look yummy
Yay! Hope you enjoy them!!
Very good cookie! I added pureed almonds and drizzled chocolate over the cookie. DELICIOUS!!
Ooh that sounds like a delicious addition to the cookies!
I’m not a big coconut fan but these were so GOOD. If i wanted to reduce the sweetness of the cookies, how much should I reduce the two sugars by?
I have not personally tried reducing the sugars in this recipe, so you may have to experiment. I’d say start by reducing it 25% and see how they turn out. Reduced sugar will compromise the cookie’s texture a bit… The less sugar in cookies, the less the cookie will spread/more dry or crumbly it can be. Another option is to use unsweetened coconut in the recipe rather than sweetened. You’ll have to let us know what you end up doing and how they turn out!
Delicious! I made them with fresh coconut and the whole family loved them! I’ll definitely be using this recipe again, thank you.
Ooh fresh coconut sounds amazing. So glad to hear that you liked the cookies.
These are the best coconut cookies I have ever had. I could taste the coconut, that I toasted and the butter, together they were fantastic. I also chose your recipe because I have a granddaughter named Luna. I will certainly make these again for my family. I will double the recipe next time, because they were devoured.
I’m so happy you and your family enjoyed these cookies. Luna is a great name. 🙂
I’m so excited to try this recipe, are the coconut flakes sweetened or unsweetened?
I used unsweetened in the recipe just because there is already a lot of sweetness, but either kind will work great. Hope you enjoy the cookies!
Delicious, chewy, and flavorful! Great recipe loved by my husband, my parents, and -most importantly- me haha. Thank you for a wonderful repeat recipe.
I’m so happy you and your family enjoyed them so much! Thanks for sharing!
I made a batch and they were TO DIE FOR, so I made another batch to share. I used Almond extract instead of Vanilla (a hair more than a 1/2 tsp) which is the only change. This was so easy and quick! The recipe says is makes 18 cookies, but this batch easily made 24 cookies dropped from a tablespoon. Cookies are a good 2″ in diameter.
That makes me happy to hear! Thanks for sharing what you do. Great tips!
I loved these! Pretty much the perfect coconut cookie, thank you for the recipe!
You are welcome! Glad you liked them!
Wonder recipe for coconut cookies!
Thanks for sharing it.
Glad to share 🙂 So happy you liked them! Thank you!
easy to make and delicious these cookies are so good
Glad to hear that! Thank you for trying them 🙂
These were amazing. I toasted my coconut and it added great flavor. There are my new go to cookies. Thanks!
I am so glad they are!! Thank you so much!!
These cookies are soooo good! Like eat the whole batch in one day good! Thanks for a super yummy recipe!
Delicious and easy – a keeper.
I am glad you think so 🙂 Thank you so much for sharing that!
i love coconut, and just found this. looks great. just noticed you say to freeze ” Simply scoop the dough onto the baking sheet and place the sheet in the oven” Oven? i think you mean freezer?
Oops..yes, that is what I meant. Thank you for catching that. I fixed it 🙂
The perfect litlle cookie if your lookiNg for something different than a chocolate chip cookie.
Im so glad I grew out of my aversion to coconut. The flakes make this cookie so chewy and delicious!
These cookies were incredible, I love the flavor of the coconut. They were gone so quickly. I think I ate three in one sitting 🙂
LOVE these soft and easy coconut cookies! so delicious and all the kids love them.
These were amazing! I added the caramel chips like you suggested and they were incredible!
Chocolate is usually my choice, but these are so good!! Crisp, but still soft, my family loves these!
I made this Rerecipe today for my kids after school treat. It was a huge hit! We all loved them! They were a touch crispy on the outside And chewy on the inside, just like we like our cookies. Thanks for this recipe!
Just mixing up the dough of this i knew it was going to be good! They are perfectly delicious! Chewy and crIsp. We Put mini chocolate chips in half of it and that did not disappoint. I enjoyed making these with my kids. They aren’t a fan of coconut and they loved these! My son said you can feel the coconut, but not taste it;) Win all around! I found the flavor delicious and light! NEXT TIME I’M GOING TO ADD CHOPPED MACADAMIA NUTS For even more flavor. Thanks for the great recipe! Its going in my recipe book!
Yay!! So glad everyone liked them!! Thank you so much!!
I am not a huge coconut fan, but I wanted to try these. I made them this morning and they didn’t disappoint. Not to much coconut and really good.
Glad you still liked them 🙂 Thank you for giving them a try, even though you didn’t like the coconut!
these were delicious. So quick to make up too. Exactly what I was craving. I used sweetened coconut, since it was all I had and they were not too sweet. Will make again!
Glad it filled your craving 🙂 Thank you for sharing that!
While we are a huge cookie family, we were unsure about the coconut…nevermind that! they were delicious! always, the flavors blended perfectly so it wasnt overbearing in coconut. highly recommend!
Yum, so delicious!
Glad you think so 🙂 Thank you so much!
LOL…so glad you liked it! Thanks for letting me know what you thought!
Those look amazing!! I can’t wait to make them
Thank you!! I hope you do & like them!!