A delightful treat with a crisp edge and soft, chewy center, these classic coconut cookies are rich with buttery flavor and packed with sweet flaked coconut. Easy to make and perfect for any coconut lover’s cookie jar.
Why You’ll Love This Recipe
- Soft & chewy – Perfect texture with crispy edges.
- Coconut lover’s dream – Packed with sweet, toasty flakes.
- Simple ingredients – You likely have everything on hand.
- Quick to make – From bowl to oven in 10 minutes.
- Freezer-friendly – Make ahead and bake as needed.
Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1⅓ cups flaked coconut
Directions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla, and mix until well combined.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Stir in flaked coconut until evenly incorporated.
- Drop rounded teaspoonfuls of dough onto baking sheets, spacing about 3 inches apart.
- Bake for 8–10 minutes, or until edges are golden.
- Let cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 160 kcal
Servings: 24 cookies
Variations
- Chocolate Chip Coconut: Add 1/2 cup chocolate chips.
- Tropical Twist: Stir in crushed pineapple (well-drained) and a pinch of nutmeg.
- Nutty Addition: Mix in chopped pecans or macadamia nuts.
- Coconut Sugar Option: Replace granulated sugar with coconut sugar for extra depth.
- Gluten-Free: Use a gluten-free flour blend.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing Dough: Scoop dough onto a tray, freeze, then transfer to a zip-top bag for up to 2 months.
- Reheating: Refresh baked cookies in a 300°F oven for 2-3 minutes.
FAQs
Can I use sweetened or unsweetened coconut?
Either works! Sweetened coconut makes them more chewy and sweet.
Can I make these ahead of time?
Yes, the dough can be made and refrigerated up to 2 days ahead.
Can I freeze baked cookies?
Absolutely. Let them cool fully, then freeze in a sealed container.
How do I keep the cookies soft?
Store them with a slice of bread in the container to maintain moisture.
Can I use margarine instead of butter?
Yes, but butter gives a richer flavor and better texture.
Are these cookies crispy or soft?
They have crisp edges with a chewy center.
Can I reduce the sugar?
You can cut each sugar by 1/4, but the texture may change slightly.
What type of coconut works best?
Flaked coconut is ideal; shredded can work but may make them denser.
Can I double the recipe?
Yes, this recipe scales easily for larger batches.
Can I add spices?
Yes—try a dash of cinnamon or cardamom for added warmth.
Conclusion
These Classic Chewy Coconut Cookies are a quick, satisfying treat packed with tropical flavor and comforting texture. Perfect for coconut fans and cookie lovers alike, they’re easy to whip up and hard to resist.
Print
Classic Chewy Coconut Cookies
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Classic chewy coconut cookies with buttery flavor, crisp edges, and soft centers—perfect for coconut lovers and quick, homemade baking!
Ingredients
1¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
½ cup packed brown sugar
½ cup granulated sugar
1 large egg
½ tsp vanilla extract
1⅓ cups flaked coconut
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
Mix Dry Ingredients:
In a bowl, whisk together flour, baking soda, and salt. Set aside.
Cream Butter & Sugar:
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Add Egg & Vanilla:
Mix in the egg and vanilla extract until fully incorporated.
Combine Wet & Dry:
Gradually add the flour mixture to the wet ingredients. Mix just until combined.
Add Coconut:
Stir in flaked coconut until evenly distributed.
Portion Dough:
Drop rounded teaspoonfuls of dough onto prepared baking sheets, spacing 3 inches apart.
Bake:
Bake for 8–10 minutes, or until edges are lightly golden.
Cool:
Let cookies rest on the sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra chewiness, slightly underbake and allow to finish setting on the baking sheet.
- Can be stored in an airtight container for up to 5 days.
- Add white chocolate chips or chopped nuts for variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
