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5 from 8 votes

Chewy Coconut Cookies

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! 
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: coconut cookies, cookies
Servings: 12 cookies
Calories: 202kcal
Author: Erin


  • 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.
  • Enjoy!



*Calories are an estimation and are per cookie 
Vegan/gluten free substitutions: Can use dairy free butter in place of regular butter; can use cane sugar instead of brown sugar; can use 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) in place of regular egg; can use gluten free all purpose flour
-Sweetened shredded coconut has more of a coconut-y flavor, so that's what I recommend using. However, you can use unsweetened coconut, just know that the cookies won't taste as coconut-y. 
-Using toasted coconut can help bring out the coconut flavor. To toast: add shredded coconut to a skillet and stir over medium heat for 3-5 minutes until golden brown in color, being careful not to burn it. 
-Do NOT use coconut extract -- I tried it, and it was gross. 


Calories: 202kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 227mg | Potassium: 56mg | Fiber: 1g | Sugar: 16g | Vitamin A: 256IU | Calcium: 19mg | Iron: 1mg