If you’re a coconut lover, get ready for a treat! These Chewy Coconut Cookies are soft in the center, slightly crispy around the edges, and packed with a rich, nutty coconut flavor. They have the perfect balance of chewiness and sweetness, making them completely irresistible. Trust me—once you take a bite, you won’t be able to stop at just one!
Why You’ll Love Chewy Coconut Cookies
Versatile Perfect for dessert, snack time, or even as a sweet breakfast treat.
Budget-Friendly Made with simple pantry staples you likely already have at home.
Quick and Easy No fancy equipment required—just mix, scoop, and bake!
Customizable Add chocolate chips, nuts, or dried fruit for extra texture.
Crowd-Pleasing Soft, chewy, and full of coconut flavor—everyone will love them!
Ingredients
Ingredients in Chewy Coconut Cookies
These cookies are simple yet packed with flavor. Here’s what you’ll need:
Shredded Coconut The star ingredient! Use sweetened or unsweetened shredded coconut for a rich, nutty taste and perfect chewiness.
Butter Adds richness and helps create that soft, chewy texture. Use unsalted butter for the best control over flavor.
Brown Sugar Gives the cookies deep caramel notes and enhances their chewiness.
Granulated Sugar Balances the sweetness and helps with that slight crispness on the edges.
Eggs Binds everything together and adds moisture to keep the cookies soft.
Vanilla Extract A touch of vanilla enhances all the flavors beautifully.
All-Purpose Flour Provides structure and keeps the cookies from spreading too much.
Baking Powder Helps the cookies rise slightly while keeping them dense and chewy.
Salt Balances out the sweetness and enhances the coconut flavor.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Mix the Wet Ingredients In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla extract until well combined.
Combine the Dry Ingredients In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Everything Together Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the shredded coconut until evenly distributed.
Scoop the Dough Using a cookie scoop or spoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake to Perfection Bake for 10-12 minutes or until the edges are lightly golden but the centers are still soft.
Cool Before Enjoying Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Nutrition Facts
Servings 20 cookies
Calories per serving 150
(Note: The full nutritional breakdown is provided in the recipe card below.)
Preparation Time
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
How to Serve Chewy Coconut Cookies
These cookies are perfect on their own, but here are a few ways to enjoy them even more:
- With Coffee or Tea A perfect companion for your morning or afternoon drink.
- Dipped in Chocolate Drizzle or dip them in melted dark or white chocolate for an extra treat.
- With Ice Cream Sandwich a scoop of vanilla or coconut ice cream between two cookies.
- With Nuts Add chopped almonds or macadamia nuts for extra crunch.
- As a Gift Pack them up in a cute box for a homemade treat everyone will love!
Additional Tips
- Use Softened Butter This helps create a smooth, well-mixed dough.
- Don’t Overmix Overmixing can make the cookies tough—stir just until combined.
- Watch the Bake Time Remove the cookies when they’re slightly underdone in the center; they’ll continue to set as they cool.
- Chill the Dough If you have time, refrigerate the dough for 30 minutes before baking for thicker, chewier cookies.
- Store Properly Keep cookies in an airtight container to maintain freshness.
FAQ’s
1. Can I use coconut flour instead of all-purpose flour?
No, coconut flour absorbs more moisture, which would make the cookies too dry.
2. Can I make these cookies gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
3. How do I make them extra chewy?
Using more brown sugar than white sugar helps increase chewiness.
4. Can I freeze the dough?
Yes! Scoop the dough into balls, freeze them on a tray, then store in a freezer bag. Bake straight from frozen, adding a minute or two to the bake time.
5. What’s the best coconut to use?
Unsweetened shredded coconut gives a more natural coconut flavor, but sweetened coconut adds extra moisture and chewiness.
6. Can I add mix-ins?
Absolutely! Try chocolate chips, chopped nuts, or dried fruit for a twist.
7. How do I keep the cookies soft for days?
Store them in an airtight container with a slice of bread—it keeps them from drying out!
8. Can I make them dairy-free?
Yes! Use coconut oil or a dairy-free butter substitute.
9. How long do these cookies last?
They stay fresh for up to 5 days in an airtight container.
10. Can I double the recipe?
Yes! This recipe doubles well for a larger batch.
Conclusion
These Chewy Coconut Cookies are soft, flavorful, and incredibly easy to make. Whether you’re baking for yourself, your family, or a special occasion, these cookies will bring joy in every bite. Give them a try—you won’t be disappointed!
Print
Chewy Coconut Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, chewy, and packed with coconut flavor, these cookies are a delightful treat for coconut lovers. Made with shredded coconut and a touch of vanilla, they have a perfect balance of sweetness and texture.
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup brown sugar, packed
– 1 large egg
– 1 tsp vanilla extract
– 1 1/2 cups sweetened shredded coconut
– 2 tbsp milk (optional, for extra moisture)
Instructions
1. **Prepare the Dough:**
– Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
– In a bowl, whisk together the flour, baking soda, and salt.
– In a separate bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
– Beat in the egg and vanilla extract until well combined.
2. **Mix the Ingredients:**
– Gradually add the dry ingredients to the wet mixture, stirring until just combined.
– Fold in the shredded coconut. If the dough is too dry, add 1-2 tbsp of milk.
3. **Shape and Bake:**
– Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
– Bake for 10-12 minutes or until the edges are golden brown.
4. **Cool and Serve:**
– Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
– Enjoy with a cup of tea or coffee!
Notes
– Use unsweetened coconut if you prefer less sweetness.
– For extra chewiness, slightly underbake the cookies and let them set as they cool.
– Store in an airtight container for up to 5 days at room temperature.
– Add chocolate chips or chopped nuts for a flavor variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg