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–+ servings
Stack of fresh coconut cookies on a serving plate

Chewy Coconut Cookies Recipe

Soft, chewy, and totally addictive- these coconut cookies are my favorite! Enjoy coconut-filled deliciousness in just minutes.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Calories 149

Equipment

Ingredients

Dry Ingredients

  • 1 & ¼ cups / 155 g All-purpose Flour
  • 1 tsp / 4 g Baking Soda
  • ½ tsp / 3 g Salt
  • 1 & ⅓ cups / 113 g Desiccated  Coconut / Shredded

Wet Ingredients

  • ½ cup / 113 g Unsalted Butter Room Temperature
  • ½ cup / 110 g Brown Sugar
  • ⅓ cup / 67 g Granulated Sugar
  • 1 large Egg Room Temperature
  • 1 tbsp / 15 ml Vanilla Essence

Instructions

Prepare The Oven and Pan

  • Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit. Preheat your oven to 190 degrees Celsius or 375 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 on medium speed 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 on a low speed until a dough forms. 
  • Add the desiccated coconut or 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!

Notes

 
  1. We used desiccated coconut, but shredded coconut will also work.
  2. If using unsweetened shredded coconut, cookies will still come out chewy and delicious — just a bit less sweet.
  3. Toast the coconut if you are using shredded; just lightly toasting the coconut in a dry pan for 2–3 minutes helps bring out a deeper, nuttier aroma — this strengthens the coconut flavor.