There’s something wonderfully nostalgic about a batch of warm Coconut Cookies — soft in the center, lightly crisp on the edges, and filled with sweet, toasty coconut flavor. These cookies are simple, comforting, and beautifully aromatic, making them ideal for everyday baking or special occasions. Whether you enjoy coconut in cakes, pies, or candies, these cookies bring that tropical warmth into a classic, easy-to-love treat.
The first time I made these, I tried using a mix of sweetened coconut flakes and a touch of coconut extract — it amplified the flavor beautifully. I also chilled the dough for about 20 minutes, which helped the cookies bake up thick and chewy. These Coconut Cookies are wonderfully versatile: enjoy them plain, dip them in chocolate, or sandwich them with cream. However you serve them, they offer the perfect balance of buttery richness and delicate coconut sweetness.
Why You’ll Love This Recipe
These Coconut Cookies are soft, chewy, and full of cozy coconut flavor. They’re incredibly easy to make, require simple ingredients, and bake up beautifully every time. Their texture is perfectly balanced — tender inside with lightly golden, crisp edges. The dough is forgiving and adaptable, and the cookies stay fresh for days. Whether you’re baking for a holiday tray, dessert platter, or afternoon snack, these cookies fit every occasion with ease.
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Coconut Cookies: Soft, Chewy, and Perfectly Sweet
- Total Time: 22 mins
- Yield: 20 cookies
- Diet: Vegetarian
Description
Coconut Cookies are soft, chewy, buttery treats loaded with sweet shredded coconut. They’re simple to make, full of tropical flavor, and perfect for snacks, cookie swaps, or pairing with coffee or tea.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups sweetened shredded coconut
- Optional: 1/2 cup white chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter, granulated sugar, and brown sugar together until light and fluffy.
- Add egg and vanilla extract; mix until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix until combined.
- Fold in shredded coconut (and optional mix-ins).
- Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra coconut flavor, toast half the shredded coconut before adding.
- Chill dough for 20 minutes for thicker cookies.
- Drizzle cooled cookies with melted white chocolate for decoration.
- Store in an airtight container for 4–5 days.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Unsalted Butter
Adds richness and helps create a soft, tender cookie texture.
Granulated Sugar
Sweetens the dough and contributes to crisp edges.
Brown Sugar
Adds moisture and subtle caramel notes for chewy centers.
Eggs
Bind the dough and help the cookies rise slightly.
Vanilla Extract
Enhances the overall flavor and pairs well with coconut.
Coconut Extract (optional)
Strengthens the tropical coconut flavor.
All-Purpose Flour
Provides structure and balances the moisture from coconut.
Baking Powder
Helps create slight lift and softness.
Salt
Balances sweetness and enhances flavor.
Sweetened Shredded Coconut
The star ingredient that brings texture, flavor, and moisture.
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs, vanilla extract, and coconut extract if using. Mix until smooth.
In a separate bowl, whisk flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, mixing until just combined. Fold in the shredded coconut evenly.
If time allows, chill the dough for 20–30 minutes to help the cookies maintain their shape and develop better texture.
Scoop tablespoons of dough onto the prepared baking sheet, leaving space between each. Bake for 10–12 minutes, or until the edges turn golden while the centers remain soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 20–24 cookies. Prep time takes 10 minutes, baking takes 10–12 minutes, and cooling takes an additional 10 minutes.
Storage/reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months and thaw at room temperature before serving. If you like a freshly baked warmth, microwave a cookie for 6–8 seconds before enjoying.
Variations and Customizations
Chocolate-Dipped Coconut Cookies
Dip half of each cooled cookie in melted chocolate for a bakery-style finish.
Toasted Coconut Version
Toast the coconut lightly before adding it to the dough for deeper flavor.
Almond Coconut Cookies
Add almond extract and sliced almonds for a nutty twist.
Lime Coconut Cookies
Grate in lime zest for a bright, citrusy note.
White Chocolate Coconut Cookies
Fold in white chocolate chips for creamy sweetness.
Coconut Oatmeal Cookies
Replace some flour with rolled oats for a heartier texture.
Macadamia Nut Coconut Cookies
Add chopped macadamias for a tropical cookie variation.
Gluten-Free Coconut Cookies
Use a high-quality gluten-free flour blend.
Sugar-Free Option
Use a sugar substitute and unsweetened coconut for a lighter version.
Coconut Cream Sandwich Cookies
Spread coconut cream frosting between two cookies for a decadent treat.
FAQs
What makes these Coconut Cookies soft and chewy?
The combination of brown sugar, butter, and shredded coconut keeps them moist and tender.
Can I use unsweetened coconut?
Yes, but sweetened coconut adds better moisture and sweetness.
Do I need coconut extract?
It’s optional — it simply intensifies the coconut flavor.
Can I skip chilling the dough?
Yes, but chilling helps create thicker, chewier cookies.
Can I toast the coconut first?
Absolutely — it adds great depth and aroma.
Can I add chocolate chips?
Yes, both dark and white chocolate pair wonderfully.
Can I make them dairy-free?
Use vegan butter to create a dairy-free version.
Why did my cookies spread too much?
Warm dough can spread — chilling helps prevent this.
Can I freeze the dough?
Yes, freeze scooped dough balls and bake from frozen.
How long do these cookies stay fresh?
They stay soft and delicious for up to 5 days.
Conclusion
These Coconut Cookies are soft, chewy, and filled with warm, sweet coconut flavor — a simple yet unforgettable treat. Their texture, aroma, and versatility make them a delightful addition to any baking rotation. Perfect for holidays, gatherings, or everyday enjoyment, these cookies always deliver comfort and a touch of tropical charm. Whether enjoyed plain or dressed up with chocolate or nuts, they’re sure to become a fast favorite.
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