Chewy coconut cookies are the ultimate tropical treat when you’re craving something light, sweet, and buttery. This coconut cookies recipe is easy, fast, and full of irresistible texture.
Golden edges, chewy centers, and flecks of toasted coconut make each bite unforgettable. With a prep time under 10 minutes, these cookies bring sunshine to your kitchen in no time.
What You’ll Need for These Chewy Coconut Cookies
- All-purpose flour – The foundation that gives the cookies just the right chew without being too dense.
- Butter – Adds richness and creates that soft, melt-in-your-mouth texture.
- Brown sugar – Deepens the flavor with warm molasses notes, while helping retain moisture.
- Granulated sugar – Balances the brown sugar and contributes to those crispy golden edges.
- Egg – Binds everything together and adds tenderness to the dough.
- Vanilla extract – Enhances the coconut flavor with its sweet, aromatic warmth.
- Coconut flakes – The tropical star of the show, bringing chewiness and bold coconut flavor in every bite.
- Baking soda – Helps the cookies rise slightly and spread just enough in the oven.
- Salt – Balances all the sweetness and sharpens the flavors.
Let’s Make These Cookies! A Quick Look at the Coconut Cookie Magic
Start by creaming the butter with both sugars until smooth and fluffy. Beat in the egg and vanilla for richness and depth.
In another bowl, whisk together flour, baking soda, and salt. Slowly combine this dry mix with the wet ingredients until just incorporated.
Fold in those sweet coconut flakes and drop spoonfuls onto a baking sheet. Bake until the edges are golden and the centers are just set.
Cool slightly on a rack, and enjoy warm or fully cooled for the ultimate chewy texture.
Cookie Secrets & Tasty Twists
These cookies thrive on balance—chewy inside, lightly crisped outside. For the best texture, avoid overbaking; pull them out just as the edges turn golden.
To deepen the coconut flavor, lightly toast half the coconut flakes before mixing in. Want an extra twist? Add a handful of chopped macadamia nuts or a splash of coconut extract for even more island flair.
For a chocolate-coconut combo, stir in mini chocolate chips or drizzle melted dark chocolate on top once cooled. These cookies are incredibly versatile, so don’t be afraid to make them your own.
Keeping Your Coconut Cookies Fresh
Once cooled, store these cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them in a single layer, then transfer to a freezer bag.
To reheat, simply microwave for 10–15 seconds to revive their fresh-baked softness. Avoid refrigerating, as it can dry out the texture.
Coconut Cookies Recipe
Ingredients
- ½ teaspoon vanilla extract
- ½ cup packed brown sugar
- 1 egg
- 1⅓ cups coconut flakes
- ½ teaspoon baking soda
- ½ cup unsalted butter
- ¼ teaspoon salt
- 1¼ cups all-purpose flour
- ½ cup granulated sugar
Instructions
- Preheat the oven to 350°F (175°C). Combine the flour, baking soda, and salt in a small bowl and whisk to distribute evenly; set aside. In a medium bowl, cream together the butter, granulated sugar, and brown sugar until the texture is smooth and uniform. Add the egg and vanilla extract, beating the mixture until it turns light and fluffy. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Fold in the coconut flakes, ensuring an even distribution. Drop spoonfuls of dough onto an ungreased cookie sheet, spacing them approximately 3 inches apart. Bake for 8 to 12 minutes, or until the edges turn golden and the tops are slightly toasted. Transfer the cookies to a wire rack to cool completely.
