Chewy Coconut Cookies Recipe
If you’re a fan of irresistibly gooey centers and the sweet, toasty flavor of coconut, these Chewy Coconut Cookies absolutely belong on your must-bake list. Bursting with shredded coconut and a perfect hint of vanilla, these golden cookies are everything a coconut lover dreams about: a tender, chewy bite, a caramelized edge, and a house-filling aroma that will make friends and family wander into your kitchen just to see what’s baking. Whether you’re making an after-school treat or something special for a weekend potluck, these cookies are easy to whip up and guaranteed to steal the show.
Ingredients You’ll Need
Simple pantry staples combine here to create magic—each ingredient serves a distinct purpose, from creating those coveted chewy edges to infusing every bite with coconutty bliss. Don’t skip or substitute without reading why each one matters!
- Unsalted butter (1/2 cup, softened): Creamy, rich butter lays the foundation for chewiness and flavor—make sure it’s soft for perfect creaming.
- Granulated sugar (3/4 cup): Adds sweetness and helps create those crisp edges.
- Brown sugar (1/4 cup): The molasses in brown sugar amps up the moisture, giving these cookies their signature chewy texture.
- Large egg (1): Essential for binding and giving the cookies structure and a tender crumb.
- Vanilla extract (1 teaspoon): A splash of vanilla boosts the flavor and rounds out the sweetness.
- All-purpose flour (1 1/4 cups): Provides structure—measured precisely, it keeps the cookies soft, not cakey.
- Baking soda (1/2 teaspoon): Promotes gentle spreading and helps achieve a light, chewy center.
- Salt (1/4 teaspoon): Just enough salt sharpens all the flavors and balances the sweetness perfectly.
- Sweetened shredded coconut (1 1/2 cups): The absolute star—adds chewiness, flavor, and irresistible texture to every bite.
How to Make Chewy Coconut Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this step isn’t just to prevent sticking, it also encourages those pretty, golden-bottomed cookies. At this stage, the anticipation begins!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand or stand mixer to cream them together until the mixture is light, fluffy, and almost mousse-like. This crucial step infuses air, setting the stage for a tender, chewy cookie base.
Step 3: Add Egg and Vanilla
Crack in your large egg and pour in the vanilla extract. Beat again until everything is perfectly smooth and well incorporated. The dough will start to smell absolutely heavenly at this point—don’t be surprised if someone comes sniffing around the kitchen.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Whisking before adding ensures even distribution, so each cookie bakes up with just the right lift and seasoning.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients, beating just until a soft, cohesive dough forms. Avoid overmixing, which can lead to tough cookies—stop when you no longer see streaks of flour.
Step 6: Stir in the Shredded Coconut
Switch to a spatula and gently fold in the sweetened shredded coconut. This is where the magic happens—the coconut becomes evenly distributed, promising chewiness in every bite. If you’re adding extras like chopped nuts or white chocolate chips, now’s the time to toss them in as well.
Step 7: Scoop and Arrange the Dough
Use a tablespoon or a small cookie scoop to portion the dough onto your prepared baking sheet. Space each mound about two inches apart; these cookies spread as they bake, and you want them to have room to shine.
Step 8: Bake to Perfection
Slide the baking sheet into your preheated oven and bake for 10 to 12 minutes, just until the edges are a light golden brown and the centers still look a touch soft—don’t be tempted to overbake! This is the secret to true Chewy Coconut Cookies.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for about five minutes, giving them time to finish setting up before transferring them to a wire rack. Waiting can be tough, but I promise it’s worth it—this little rest keeps them perfectly chewy, never dry.
How to Serve Chewy Coconut Cookies
Garnishes
Dress up your Chewy Coconut Cookies with a delicate sprinkle of extra coconut or a dusting of powdered sugar right before serving. For an elegant touch, try dipping half of each cookie in melted dark or white chocolate, and let them set on a rack for a two-toned finish.
Side Dishes
These cookies are delightful on their own, but serving them alongside fresh tropical fruits—like pineapple and mango—makes for a summer-inspired dessert platter. For a cozier treat, offer them with a mug of hot chocolate, coffee, or a scoop of vanilla bean ice cream.
Creative Ways to Present
Take your Chewy Coconut Cookies to the next level by transforming them into ice cream sandwiches or using them as a crunchy topping for coconut-flavored yogurt parfaits. Gift them in a clear cellophane bag tied with a ribbon for a sweet homemade treat that’s perfect year-round.
Make Ahead and Storage
Storing Leftovers
Keep your Chewy Coconut Cookies soft and fresh by storing them in an airtight container at room temperature. Lining the container with parchment paper helps prevent sticking and preserves their delightful texture for up to five days.
Freezing
Love planning ahead? Simply freeze baked cookies in a single layer until solid, then transfer them to a freezer bag. They’ll stay tasty and chewy for up to three months and emerge from the freezer just as delicious as day one.
Reheating
If you crave that bakery-fresh feel, give cold cookies a quick zap in the microwave for about 10 seconds, or warm them gently in a low oven for a few minutes. This revives their softness and magically makes the coconut flavors pop.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! While sweetened coconut keeps the cookies extra moist and adds more sweetness, unsweetened coconut will yield a less sweet, slightly drier cookie. If you go unsweetened, consider boosting the sugar by a tablespoon for balance.
What can I add for more texture or flavor?
Feel free to customize your Chewy Coconut Cookies by stirring in 1/2 cup of chopped nuts (like macadamias or pecans), dried fruit, or even white chocolate chips for an extra layer of flavor and crunch.
Why are my cookies drying out after a day?
Typically, dryness happens if the cookies are overbaked or stored improperly. Be sure to pull them from the oven when the centers are just set, and always store in an airtight container to lock in moisture.
Can I double the recipe?
Yes, this recipe doubles beautifully, making it a great choice for bake sales, potlucks, or gifting. Just make sure your mixing bowl is large enough, and factor in slightly longer baking times if your oven is crowded.
How do I make them gluten-free?
Swap the all-purpose flour for your favorite gluten-free baking blend (one that includes xanthan gum for structure), and you’ll have gluten-free Chewy Coconut Cookies that are just as tender and satisfying.
Final Thoughts
If you’re searching for a cookie that never disappoints, Chewy Coconut Cookies are the answer. Their delightful texture, irresistible coconut flavor, and easy preparation make them a go-to for bakers of all levels. Dive in, bake a batch, and watch them quickly disappear—they’re always a crowd-pleaser!
Print
Chewy Coconut Cookies Recipe
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chewy Coconut Cookies are a delightful treat with a perfect balance of sweetness and coconut flavor. They are soft in the center with a slightly crisp edge, making them a favorite for coconut lovers.
Ingredients
Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups sweetened shredded coconut
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Stir in coconut: Stir in the shredded coconut until evenly distributed.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet and bake for 10 to 12 minutes until lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra texture, you can add 1/2 cup of chopped nuts or white chocolate chips.
- Store cookies in an airtight container for up to 5 days to maintain their chewiness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
