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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.
Can I make these and refrigerate for 24 hours then bring to room temperature and bake? Thank you.
Yes, you can do that! I would cover and refrigerate the dough, then let it sit at room temperature for about 20 to 30 minutes before baking so it scoops and bakes evenly.