The first time I tried these coconut cookies, they honestly weren’t even meant for me.
My neighbor had baked a whole batch for someone else, but she handed me a tiny box to taste. I thought I would just have one, but somehow, between a cup of tea and a quick meeting, I finished the whole box in one sitting! That’s when I knew I needed the recipe. The nutty, coconutty, and melt-in-your-mouth goodness is seriously addictive, and I practically need a whole jar full of them.
The best part? This chewy coconut cookies recipe is short and ridiculously easy to follow. Once you make it, you will keep coming back for more!
Why You’ll Love These Coconut Cookies
- Packed with coconut and full of tropical goodness.
- A delicious balance of soft and chewy textures.
- Sweet, yet light enough to enjoy more than one.
- Pairs great with tea, coffee, and hot beverages.
- Easy to tweak for holidays and celebrations!
How To Tell When Your Coconut Cookies Are Perfect
Coconut cookies, or really any cookie, are all about the perfect texture and flavor. It all comes down to getting the edges golden and the centers just right.
For me, there’s nothing better than a cookie that’s soft and chewy. I usually pull mine out when the edges are golden, but the centers look slightly underbaked. You might think they are underbaked at first, but trust me, they firm up while cooling, and that first bite is just pure bliss!
If you are craving a crunch on the edges with a soft, chewy center, the trick is to bake the cookies until the centers are just set. For thick, soft, and pillowy cookies, chill the dough for about 15 minutes before scooping it onto the tray. Just make sure you don’t flatten the dough too much, and you will have melt-in-your-mouth plush cookies that are impossible to resist!
Exclusive Coconut Tips For Perfect Cookies!
First time baking with coconut? Here are some insider tricks to get cookies that are soft, chewy, and full of coconutty flavor that keeps you coming back for more!
- Toast the shredded coconut for 2-3 minutes in a dry pan to bring out the nutty aroma.
- Fold the coconut in carefully- don’t overmix so it stays fluffy and flavorful.
- Sprinkle a little extra shredded coconut on top for a lightly toasted look.
- Pair coconut with cinnamon, chocolate chips, or nuts for extra flavor.
- Coconut brings moisture to the dough, so be careful not to add any extra liquid.
How To Rescue Overbaked Cookies?
Ah- we have all been there. Distracted for a minute, or your oven runs a bit hotter, and suddenly your cookies are all overbaked and dry!
Don’t worry, it’s not the end of the world. I either microwave the cookies for 10-15 seconds or place a slice of bread in the container with the cookies to help soften them back up. Both tricks help bring that soft and chewy perfection!
Chewy Coconut Cookies Recipe
Ingredients
Dry Ingredients
- 1 & ¼ cups All-purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 & â…“ cups Shredded Coconut
Wet Ingredients
- ½ cup Unsalted Butter (Room Temperature)
- ½ cup Brown Sugar
- â…“ cup Granulated Sugar
- 1 large Egg (Room Temperature)
- 1 tbsp Vanilla Essence
Instructions
Prepare The Oven and Pan
- Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.
- Line a baking tray with parchment paper and set it aside.
Mix Dry Ingredients
- In a medium mixing bowl, combine all-purpose flour, baking soda, and salt.
- Whisk everything together until well combined and set it aside.
Prepare The Wet Base
- In a large mixing bowl, add the room temperature butter, brown sugar, and granulated sugar.
- Beat with a hand whisk or electric mixer for 3 minutes until it’s light, fluffy, and pale in color.
- Add in the egg and vanilla to the mix and mix again on low speed until just combined.
Combine With Dry Ingredients and Coconut
- Pour your dry mixture into the wet mixture and mix gently using a spatula until a dough forms.
- Add the shredded coconut and fold until everything comes together.
Shape and Bake The Cookies
- Scoop out 2 tbsp of dough using a cookie scoop and place them on a baking tray. Leave about 2 inches of space between the cookies to allow for spreading.
- Gently press on the top to flatten the cookies slightly.
- Bake the cookies in the preheated oven for 10-12 minutes.
Cool, Serve and Enjoy!
- Once baked, remove them from the oven and let them cool in the baking tray.
- Transfer the coconut cookies to a wire rack to cool completely.
- Bite into the soft, golden cookies and enjoy them with a cup of tea or your favorite drink!
It still makes me laugh how one little box of cookies from my neighbor turned into this whole obsession. But honestly, that’s how life works sometimes- you stumble on something and suddenly you can’t imagine not having it around! Soft, buttery, and full of coconut goodness, they are the perfect little treat for afternoon tea, midnight snack, or whenever I feel like treating myself.
Unlike other cookies that are dense or overly sweet, these coconut cookies are light, airy and practically melt in your mouth, leaving you wanting just one more bite. I actually bake a few extra whenever I make these coconut cookies, so I can pass along the joy just like it was shared with me the first time!
Did you try these chewy coconut cookies? Tell me how they turned out! Don’t forget to share your photos on Instagram and tag me.
Recipe FAQs
What Should I Do If My Dough Is Sticky?Â
Chill the dough for 15 minutes and lightly flour your hands or scoop to make it easier to shape.Â
How Do I Store Coconut Cookies?
You can store the coconut cookies in an airtight container at room temperature for up to a week.Â
Why Are My Cookies Not Spreading?
Your cookies may not spread if the butter is cold. Let the butter soften to room temperature and cream with sugar to help the cookies spread.Â
Can I Use Unsweetened Shredded Coconut?
Yes, you can use unsweetened shredded coconut to make yours. The cookies will still turn out perfectly chewy, just slightly less sweet.
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