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Chewy Coconut Cookies with a tropical twist, make the perfect sweet treat when you want something light. They whip up in under 20 minutes!

These Coconut Cookies are soft, chewy and easy to whip up! For more tasty cookies try Peanut Butter Oatmeal Cookies, Monster Cookies, and Texas Sheet Cake Cookies.

Chewy Coconut cookies stacked on wooden table.

Coconut-y Cookies

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 chewy goodies 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!

Coconut cookies batter in bowl being mixed with hand mixer.

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.

CREAM. In a separate medium bowl add the butter, brown sugar, and white sugar. Cream them together until smooth.

COMBINE. 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.

Coconut Notes:

  • 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.)
  • 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.
How to make coconut cookie process pic - dough scooped out onto cookie sheet.

Variations and Storing

Variations:

  • Add a cup of chopped nuts for more flavor and texture. Almonds, pecans and macadamia nuts are great choices.
  • Add a coconut glaze on top. Make the glaze by mixing coconut milk and powdered sugar.
  • You can also use a chocolate drizzle or even dip half the cookie in chocolate and sprinkle more coconut flakes or sea salt on the chocolate. 
  • Add caramel chips to the dough.
  • Add chocolate chips.
  • 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.
  • Add extra coconut flavor by substituting the 1/2 teaspoon vanilla extract with a 1/2 teaspoon of coconut extract to the batter.

FREEZE dough: 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. 

STORE: 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.

Coconut cookies stacked on a wooden table.

For more coconut recipes, try:

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5 from 349 votes

Coconut Cookies Recipe

By: Lil’ Luna
Chewy Coconut Cookies with a tropical twist, make the perfect sweet treat when you want something light. They whip up in under 20 minutes!
Servings: 18
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients 

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Instructions 

  • Preheat the oven to 350 degrees F/175 degrees C
  • 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.

Video

Nutrition

Calories: 167kcal, Carbohydrates: 20g, Protein: 2g, Fat: 9g, Saturated Fat: 7g, Cholesterol: 23mg, Sodium: 120mg, Potassium: 55mg, Fiber: 1g, Sugar: 12g, Vitamin A: 171IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




181 Comments

  1. Karen says:

    5 stars
    Easy to make and delicious. Shared cookies with friends and they loved them. I used the additional brown sugar suggestion for softer cookies.

  2. Jessica says:

    Is the butter supposed to be softened?

  3. Tina says:

    Do you use sweet or unsweetened coconut?

  4. Caroline Hinson says:

    5 stars
    Amazing. Not too sweet and just the right amount of chew.

  5. Lynn says:

    These cookies were very good. I added coconut and vanilla flavoring together in one teaspoon. Best cookie in the World

  6. Wendy says:

    If I want to have chocolate chips, but I have to alter the other ingredients in the recipe?

    1. Tina says:

      5 stars
      Very easy to make and taste good. I used unsweetened coconuts.

  7. Judy Good says:

    5 stars
    Made these on the spur of a moment. Looked coconut cookies and came across yours. Easy to make and delicious. Thanks for posting!

    1. Lil'Luna Team says:

      You’re welcome! Thanks for giving them a try!

  8. Donna i Moore says:

    5 stars
    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!

    1. Lil'Luna Team says:

      Oh thank you!! I’m so glad you loved the cookies!

  9. Susie says:

    5 stars
    Excellent cookie recipe, even added a little oats to it. Thanks for sharing.

  10. Sandra Scherer says:

    5 stars
    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.