These coconut cookies are incredibly easy to make and require just a few basic ingredients. The coconut adds a unique flavor and chewy texture that sets them apart from ordinary cookies. They’re perfect for coconut lovers and are great for sharing at bake sales, parties, or just enjoying at home. Plus, they store well, making them a great make-ahead option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Shredded sweetened coconut
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the softened butter with both sugars until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the shredded coconut until evenly distributed throughout the dough.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies and takes approximately 25 minutes total — 15 minutes for prep and 10 minutes for baking.
Variations
Toasted Coconut: Use toasted coconut for a deeper, nuttier flavor.
Chocolate Chip Coconut Cookies: Add chocolate chips for a delicious chocolate-coconut combo.
Gluten-Free Option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Lime Zest: Add a teaspoon of lime zest to the dough for a citrusy twist.
Nutty Mix-In: Stir in chopped almonds or macadamia nuts for extra crunch.
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can place a slice of bread in the container. For longer storage, freeze the cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use unsweetened coconut instead of sweetened?
Yes, but the cookies will be less sweet and may be slightly drier. You can adjust the sugar level to taste.
How do I toast coconut for this recipe?
Spread shredded coconut on a baking sheet and bake at 325°F (160°C) for 5–8 minutes, stirring occasionally, until golden brown.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for a few minutes before scooping.
Why are my cookies too flat?
This can happen if the butter is too soft or melted. Make sure it’s just softened, not liquified.
Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls, freeze on a tray, then store in a freezer bag. Bake from frozen, adding 1–2 extra minutes.
How do I know when the cookies are done?
The edges should be golden while the centers still look slightly soft. They will continue to firm up as they cool.
Can I make these cookies vegan?
Yes. Use vegan butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water) as an egg substitute.
What can I serve with coconut cookies?
They pair well with coffee, tea, milk, or tropical fruits like mango and pineapple.
Do I need to chill the dough?
Not necessarily, but chilling it for 30 minutes can help the cookies hold their shape better.
Are these cookies chewy or crispy?
They’re naturally soft and chewy, but if you prefer them crispier, bake a minute or two longer.
Conclusion
Coconut cookies are a simple yet flavorful treat that brings the taste of the tropics into your kitchen. With a chewy texture and rich coconut flavor, they’re sure to please both kids and adults alike. Whether you stick to the classic recipe or try out a fun variation, these cookies are a guaranteed crowd-pleaser.
Coconut cookies are soft, chewy treats infused with shredded coconut for a tropical twist. Easy to make and full of flavor, they’re perfect for any time of day.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
2 cups shredded sweetened coconut
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the shredded coconut until evenly distributed throughout the dough.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Use toasted coconut for a deeper, nuttier flavor.Chilling the dough helps the cookies hold their shape better.For added texture, mix in chocolate chips or chopped nuts.Store cookies with a slice of bread to keep them soft.Freeze baked cookies or cookie dough for longer storage.
