This post may contain affiliate links. Please read our disclosure policy.

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.
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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:

5 from 351 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 

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.

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!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

5 from 351 votes (259 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




185 Comments

  1. Kim Wells says:

    5 stars
    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.

    1. Lil'Luna Team says:

      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!

  2. Patricia Mcadams says:

    5 stars
    Amazingly soft and chewy! Definitely a do again!

    1. Lil'Luna Team says:

      Yay! So happy to hear that!

  3. cathherine says:

    Do you think I could use lemon extract to go with the coconut?

    1. Lil'Luna Team says:

      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!

  4. Sue says:

    5 stars
    What is the serving size for these?
    is it 1 cookie 9from 18) is 167 calories?

    1. Lil'Luna Team says:

      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.

  5. Joy Smith says:

    5 stars
    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!

    1. Lil'Luna Team says:

      Yay! I’m so glad to hear you loved the cookies! Thanks for trying the recipe!

  6. Christine D says:

    5 stars
    awesome easy recipe – I did add some crushed almonds and pecans to recipe – about 2 tablespoons – everyone loved these

  7. Memee says:

    5 stars
    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.

  8. Deb PAyne says:

    5 stars
    I added lime zest had frozen. They are wonderful.

  9. Heidi says:

    5 stars
    Wow! This is a great recipe! Thanks for sharing. Delish!!

    1. Lil'Luna Team says:

      You’re welcome!!

  10. Linda W says:

    what size scoop did you use?

    1. Lil'Luna Team says:

      A medium-sized scoop. You can use a small scoop too, just will need to watch the baking time.