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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
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.
Video
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.
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!