Chewy Coconut Cookies – Soft, Buttery & Loaded With Toasty Coconut Flavor

🎉 Introduction

These Chewy Coconut Cookies are everything coconut lovers dream of — incredibly soft centers, lightly crisp edges, rich buttery flavor, and a generous amount of sweet, chewy coconut in every single bite. They’re simple, nostalgic, and wonderfully addictive, the kind of cookie that disappears from the tray faster than you expect.

Made with pantry staples and ready in minutes, these cookies deliver a coconut-forward flavor that feels tropical, cozy, and comforting all at once. They’re perfect for everyday baking, lunchbox treats, holiday cookie boxes, or pairing with a hot cup of tea or coffee. If you love coconut macaroons but want something softer, chewier, and more cookie-like, this recipe is exactly what you need.

🧰 Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Baking sheet
• Parchment paper
• Measuring cups & spoons
• Cookie scoop
• Cooling rack

🛒 Ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1½ cups sweetened shredded coconut
• Optional: ½ teaspoon coconut extract
• Optional mix-ins:
  • White chocolate chips
  • Toasted coconut
  • Almond slices

👩‍🍳 Directions

Step 1: Cream Butter & Sugars

Preheat oven to 350°F (175°C).
Line baking sheets with parchment.

Beat butter, granulated sugar, and brown sugar together until fluffy — about 2–3 minutes.

Step 2: Add Egg & Vanilla

Mix in the egg and vanilla extract until smooth.
Optional: Add coconut extract for extra flavor.

Step 3: Add Dry Ingredients

In a separate bowl, whisk flour, baking soda, and salt.
Add to the wet ingredients and mix on low until just combined.

Step 4: Fold in Coconut

Add shredded coconut and mix until evenly distributed.
The dough will be thick and soft.

Step 5: Scoop & Bake

Scoop dough into 1½ tablespoon balls and place on baking sheet.
Gently flatten each dough ball a little for a more even shape.

Bake for 10–12 minutes, until edges are lightly golden and centers look soft.
Let cool on the sheet for 5 minutes before moving to a rack.

🍽️ Servings & Timing

• Yield: 18–22 cookies
• Prep Time: 10 minutes
• Bake Time: 10–12 minutes
• Total Time: ~22 minutes

🧊 Storage & Reheating

Room Temperature: Up to 5 days
Refrigerator: 7 days
Freeze Dough Balls: 2 months
Freeze Baked Cookies: 1–2 months

To re-soften: microwave a cookie 5–7 seconds.

🥄 Variations

1. White Chocolate Coconut Cookies: Fold in ½ cup white chocolate chips.
2. Toasted Coconut: Toast half the coconut for deeper flavor.
3. Almond Joy Version: Add chocolate chips + chopped almonds.
4. Lime Coconut Cookies: Add lime zest for a tropical twist.
5. Brown Butter Coconut: Brown the butter for a caramel note.
6. Thick Bakery Style: Chill dough for 30 minutes before baking.
7. Coconut Oatmeal Cookies: Replace ½ cup flour with oats.
8. Gluten-free: Use a 1:1 baking blend.
9. Soft & Fluffy: Add 2 tbsp sour cream for pillowy cookies.
10. Extra Chewy: Add 1 tablespoon honey to the dough.

❓ 10 FAQs

1. Can I use unsweetened coconut?
   Yes, but cookies will be less sweet and slightly drier.
2. Why are my cookies flat?
   Dough was too warm — chill 20 minutes for thicker cookies.
3. Can I make them extra chewy?
   Add honey or use more brown sugar than white sugar.
4. Should the coconut be finely shredded?
   Sweetened shredded coconut works best for moisture and chew.
5. Can I use coconut oil instead of butter?
   Yes — cookies will be softer and more coconut-forward.
6. Can they be made dairy-free?
   Use vegan butter and the recipe works perfectly.
7. Do I need to chill the dough?
   Not required, but helps if you want thicker cookies.
8. Can I add chocolate?
   Absolutely — white, dark, or milk chocolate works well.
9. How do I keep them from drying out?
   Store with a slice of bread or marshmallow in the container.
10. Can I double the recipe?
    Yes — doubles very easily for big batches.

🏁 Conclusion

These Chewy Coconut Cookies are soft, buttery, and packed with tropical flavor in every bite. Their texture is the perfect balance of crisp edges and chewy centers, making them unbelievably satisfying and totally addictive. Whether you enjoy them plain or dressed up with white chocolate or toasted coconut, they’re guaranteed to become a new household favorite.

Easy to make, easy to love, and perfect for any occasion — this is the coconut cookie recipe you’ll come back to again and again.

Chewy Coconut Cookies – Soft, Buttery & Loaded With Toasty Coconut Flavor

These Chewy Coconut Cookies are everything coconut lovers dream of — incredibly soft centers, lightly crisp edges, rich buttery flavor, and a generous amount of sweet, chewy coconut in every single bite. They’re simple, nostalgic, and wonderfully addictive, the kind of cookie that disappears from the tray faster than you expect. Made with pantry staples and ready in minutes, these cookies deliver a coconut-forward flavor that feels tropical, cozy, and comforting all at once. They’re perfect for everyday baking, lunchbox treats, holiday cookie boxes, or pairing with a hot cup of tea or coffee. If you love coconut macaroons but want something softer, chewier, and more cookie-like, this recipe is exactly what you need.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Servings: 18 Servings

Ingredients Equipment Method Notes

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Ingredients

  

• ½ cup 113 g unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1½ cups sweetened shredded coconut
• Optional: ½ teaspoon coconut extract

Optional mix-ins:

• White chocolate chips
• Toasted coconut
• Almond slices

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Baking sheet
• Parchment paper
• Measuring cups & spoons
• Cookie scoop
• Cooling rack

Method

 

Step 1: Cream Butter & Sugars

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment.
3. Beat butter, granulated sugar, and brown sugar together until fluffy — about 2–3 minutes.

Step 2: Add Egg & Vanilla

1. Mix in the egg and vanilla extract until smooth.
2. Optional: Add coconut extract for extra flavor.

Step 3: Add Dry Ingredients

1. In a separate bowl, whisk flour, baking soda, and salt.
2. Add to the wet ingredients and mix on low until just combined.

Step 4: Fold in Coconut

1. Add shredded coconut and mix until evenly distributed.
2. The dough will be thick and soft.

Step 5: Scoop & Bake

1. Scoop dough into 1½ tablespoon balls and place on baking sheet.
2. Gently flatten each dough ball a little for a more even shape.
3. Bake for 10–12 minutes, until edges are lightly golden and centers look soft.
4. Let cool on the sheet for 5 minutes before moving to a rack.

Notes

🧊 Storage & Reheating

Room Temperature: Up to 5 days
Refrigerator: 7 days
Freeze Dough Balls: 2 months
Freeze Baked Cookies: 1–2 months

To re-soften: microwave a cookie 5–7 seconds.

🥄 Variations

White Chocolate Coconut Cookies: Fold in ½ cup white chocolate chips.

Toasted Coconut: Toast half the coconut for deeper flavor.

Almond Joy Version: Add chocolate chips + chopped almonds.

Lime Coconut Cookies: Add lime zest for a tropical twist.

Brown Butter Coconut: Brown the butter for a caramel note.

Thick Bakery Style: Chill dough for 30 minutes before baking.

Coconut Oatmeal Cookies: Replace ½ cup flour with oats.

Gluten-free: Use a 1:1 baking blend.

Soft & Fluffy: Add 2 tbsp sour cream for pillowy cookies.

Extra Chewy: Add 1 tablespoon honey to the dough.

❓ 10 FAQs

Can I use unsweetened coconut?
Yes, but cookies will be less sweet and slightly drier.

Why are my cookies flat?
Dough was too warm — chill 20 minutes for thicker cookies.

Can I make them extra chewy?
Add honey or use more brown sugar than white sugar.

Should the coconut be finely shredded?
Sweetened shredded coconut works best for moisture and chew.

Can I use coconut oil instead of butter?
Yes — cookies will be softer and more coconut-forward.

Can they be made dairy-free?
Use vegan butter and the recipe works perfectly.

Do I need to chill the dough?
Not required, but helps if you want thicker cookies.

Can I add chocolate?
Absolutely — white, dark, or milk chocolate works well.

How do I keep them from drying out?
Store with a slice of bread or marshmallow in the container.

Can I double the recipe?
Yes — doubles very easily for big batches.

🏁 Conclusion

These Chewy Coconut Cookies are soft, buttery, and packed with tropical flavor in every bite. Their texture is the perfect balance of crisp edges and chewy centers, making them unbelievably satisfying and totally addictive. Whether you enjoy them plain or dressed up with white chocolate or toasted coconut, they’re guaranteed to become a new household favorite.

Easy to make, easy to love, and perfect for any occasion — this is the coconut cookie recipe you’ll come back to again and again.