Chewy coconut cookies
Easy and quick recipe for the most delicious and chewy coconut cookies. These cookies are perfectly sweet, buttery and so simple to make.
I love coconut! I have such fond memories of my parents occasionally bringing a coconut home from the grocery store. This was not a regular occurrence, and I am not sure what would inspire them to buy one when they did, but it was always a treat. Watching my dad try to break the thing open with a hammer and a screwdriver was hilarious. With us kids cheering him on, he eventually succeeded.
Although that is a fun memory, it is also fun to grab a bag of shredded coconut! Definitely much easier, and perfect for baking. I love coconut so much that I use it in several recipes like this incredible take on a Greek classic, Pineapple and coconut soufra. I also use coconut to make Coconut lime zucchini cake and my mom’s favourite dessert, Revani with coconut. When I am craving a coconut dessert in a hurry however, nothing beats these easy chewy coconut cookies!
Why I love this recipe
Well, besides the fact that these are coconut cookies, and I love coconut, there are a few more reasons to love these cookies.
They are so buttery and chewy! Honestly, the texture and flavour cannot be beat!
They are so easy to make. I think anyone can make these cookies, even someone who does not typically bake. They are a fun cookie to make with little kids too!
They bake up really quickly. I like to bake my coconut cookies for about 9 minutes, for maximum chewiness. You can bake them a little longer if you like, for a slightly firmer cookie. They will still be chewy though!
Key ingredients
Flour I use all purpose flour for these cookies. This flour is also called plain or regular flour, depending on where you live!
Baking soda This is what I use to give a little lift to my cookies as they bake. They will still be pretty flat after they cool however; this is normal.
Salt I add a bit of salt to my flour to bring out all the flavours.
Butter I use unsalted butter because I like to control how much salt I add to my cookie dough.
Brown sugar Sweet and with a deep caramel flavour. Using brown sugar in these cookies really adds some great flavour.
White sugar I also use white sugar because I want that extra sweetness, but not the overpowering brown sugar flavour.
Egg I use one large egg to help bind all the ingredients together.
Vanilla I use vanilla extract in these cookies. I use the regular brown vanilla extract but you can also find white vanilla extract if you prefer to not impact the colour of your cookies at all (honestly, I don’t think that this is an issue here).
Coconut I use sweetened shredded coconut in these cookies.
How to make it
Making these chewy coconut cookies is so simple! Even a novice baker will have an easy time with this recipe.
Step 1
The first thing you have to do is whisk together your flour, baking soda and salt. Set that aside.
Step 2
Using a stand mixer or a hand held mixer, beat together your butter and sugars. When it is light and fluffy, add in the egg and vanilla. Beat for a few more minutes until smooth.
Step 3
Add in the flour and mix until just combined. Then, add in the coconut. Stir until you have a uniformly delicious cookie dough!
Step 4
Shape your cookies by dropping a tablespoon or so of dough onto a parchment lined baking sheet. Repeat until you use up all your dough (you will have to do this in batches unless you have a humongous oven!). Bake in the middle rack of your preheated oven (350 degrees) for 8 – 11 minutes, or until the bottoms are golden brown.
Step 5
Allow to cool, first on your baking tray and then on a baking rack. Store in a well covered container and enjoy!
Recipe substitutions
If you prefer to use unsweetened coconut, that would work as well. The cookies will simply be a bit less sweet but they will still be delicious.
Baking tip
When baking these cookies (most cookies actually) it is helpful to have your egg at room temperature. Your butter too should be soft. To speed up the softening of my butter I like to cut it into small pieces. If you are really pressed for time you can even grate your butter to soften it up!
When you are creaming together your butter and sugars, and then when you add your egg, take your time! You cannot over mix or over beat the ingredients at this point. When you add your flour however, mix everything until the flour is just combined and you do not see any flour.
Bake your cookies on either a parchment lined baking sheet or on a silicone mat set on your baking tray. Cookies bake up better this way, and clean up is a breeze.
Don’t remove your cookies from the baking sheet too quickly. If they are too warm when you try to transfer them they might break.
Storing and freezing
These chewy coconut cookies will keep really well in a well sealed container at room temperature for up to 5 days. You can keep them in the refrigerator for 2 weeks but bring them to room temperature before serving.
The cookies can also be frozen after baking. To serve simply defrost at room temperature. You can also freeze the cookie dough. Shape the cookies, freeze on a baking tray and then transfer to a freezer bag. You can even bake these from frozen although you will need to increase the baking time.
Related recipes
If you love these cookies, then I think you will also like these recipes:
Orange ricotta cookies
Double chocolate tahini cookies
Best peanut butter cookies
Oatmeal raisin cookies
Recipe
Chewy coconut cookies
Equipment
- 1 Stand mixer with paddle attachment or hand held mixer
Ingredients
- 1¼ cups all purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1⅓ cup shredded coconut, sweetened
Instructions
- Preheat oven to 350 °F
- In a bowl whisk together the flour, baking soda and the salt. Set aside.1¼ cups all purpose flour, ½ tsp baking soda, ¼ tsp salt
- In the bowl of your stand mixer beat together the butter and the sugars until light and fluffy, approximately 5 minutes. Next add in the vanilla and the egg. Beat for approximately 2 – 3 minutes or until well combined.½ cup unsalted butter, softened, ½ cup brown sugar, ½ cup white sugar, 1 large egg, 1 tsp vanilla extract
- Turn off the mixer and add in the flour. With the mixer speed set to medium, mix until you have a uniform cookie dough and there is no flour visible. Add in the coconut and stir until well combined.1⅓ cup shredded coconut, sweetened
- Drop a tablespoon worth of dough for each cookie on a parchment lined cookie sheet. Leave about 2 inches between each cookie as they will spread a bit as they bake. Bake in the middle rack of your oven for 8 – 11 minutes, or until golden brown on the bottom of the cookie.
- Allow to cool on the baking sheet for 2 – 3 minutes and then transfer carefully to a cooling rack. The cookies will be very soft when the come out of the oven and will firm up as they cool.
- Store in a well sealed container once fully cooled. Enjoy!