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These Coconut Cookies may sound ordinary, but they’re absolutely not. They’re soft and chewy, meaning the texture is spot-on, and the flavor is buttery and of course, they’re filled with coconut. If you’re a coconut fan, you need these cookies in your life!
Bold statement: these coconut cookies are my favorite cookies. I KNOW, what? How can I even say that? Out of all of my dessert recipes, I’m always stating that things are my “favorite”, but these cookies are my favorite.
Ever since giving up chocolate, I’ve been searching for cookies that make my heart sing and that I simply can’t resist. Well friends, these cookies are those cookies!
See, they’re called coconut cookies because they have coconut in them, but they’re not overly coconut-y. They’re soft and chewy–the perfect texture–and they kind of taste like a sugar cookie with a hint of coconut, which is what a sugar cookie should actually be in my opinion.
- Reminiscent of my coconut cake and coconut bread (two of my favorites!)
- Incredibly soft and chewy — the perfect cookie texture
- Filled with coconut, though not overly coconut-y
- Can easily be made vegan (see “notes” in recipe card below)
This provides further clarifications and substitutions for some of the ingredients. The full ingredient list is provided below in the recipe card.
All purpose flour – can sub gluten free all purpose flour
Shredded coconut – preferably sweetened
Light brown sugar – cane sugar works too
Unsalted butter – can sub dairy free butter
Egg – can sub 1 flax egg (see notes section below)
Step 1: Cream butter and sugar. Use a stand or electric mixer to cream the butter and sugar together. Then, add the egg and vanilla and stir to combine.
Step 2: Mix dry ingredients. In a separate bowl, stir the flour, baking soda, salt, and 1/2 cup of the shredded coconut together.
Step 3: Combine. Pour the dry ingredients into the bowl with the wet ingredients, then use a mixer to mix everything together. It may take a minute for things to come together, so be patient! If the dough still seems too dry, add 1 tbsp milk. Then, stir in the remaining shredded coconut by hand.
Step 4: Bake. Spray a large baking sheet with nonstick spray, then use an ice cream scooper to scoop cookie dough out onto the baking sheet. Bake cookies for 11-13 minutes, or until the edges have set. You want them to be slightly underdone in the middle — that’s what makes them so soft and pillow-y!
FAQs and tips
- After the cookies come out of the oven, make sure to wait 2-3 minutes before transferring them to a cooling rack. Then, wait at least 10 minutes for them to cool before eating!
- Storage: store cookies in a sealed container at room temperature for up to 3 days. Or, you can place cookies in a plastic bag in the freezer for up to 30 days.
- To freeze: wait for cookies to cool, then store then in a sealed freezer-safe bag for up to 3 months.
What kind of coconut should I use?
I tested these cookies multiple times–with unsweetened coconut and sweetened coconut–and found that using sweetened coconut is the way to go. Why? Because it has a more distinct coconut-y flavor, which is ultimately what we’re going for.
Should I toast the coconut?
You can if you want to! I tested these both ways and love these cookies wither way. If you love toasted coconut, go ahead and toast the coconut for a few minutes before in a skillet before adding it to the batter.
Are these cookies super coconut-y?
It depends. If you make them with brown sugar and real butter, then yes, they’re fairly coconut-y. But, if you make the vegan version, they actually taste like sugar cookies with a hint of coconut, in my opinion.
Delicious both ways, but I believe the butter and brown sugar combination brings out the coconut flavor a bit more.
Can I make these gluten free and/or vegan?
Gluten free: To make these gluten free, simply use gluten free all purpose flour. Other than that, I haven’t tested these with any other flours. If you do, please leave a comment and let me know how they turn out!
Vegan: For the vegan version, simply sub 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) in place of the egg, and use dairy-free butter.
More tasty cookie recipes
- Buttercream Walnut Thumbprint Cookies
- No Bake Breakfast Cookies
- Chocolate Peanut Butter Chickpea Cookies
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Chewy Coconut Cookies
- 1/2 cup unsalted butter softened
- 3/4 cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sweetened shredded coconut toasted (optional, see notes)
- Preheat oven to 350°.
- Cream butter and sugar together; then add egg and vanilla and stir to combine.
- In a separate bowl, combine flour, baking soda, salt and 1/2 cup of shredded coconut; then, pour dry ingredients into wet ingredients and use an electric mixer to stir the batter. It may take a few seconds for it to come together, but if the dough still seems too dry, add 1 tbsp milk and that should do the trick. Last, stir in the remaining coconut by hand.
- Spray a large baking sheet with nonstick spray (or use parchment), then use an ice cream scooper to scoop cookie dough onto the baking sheet. Bake cookies for 12 minutes, or until the edges are set. Remove from the oven and wait 2-3 minutes before transferring cookies to a cooling rack.