If you’re a coconut lover, this chewy coconut cookies recipe is about to become your new favorite. These cookies have the perfect balance of sweetness and chewiness, thanks to the combination of brown sugar, white sugar, and flaked coconut. Whether you’re looking for a quick dessert, a homemade gift, or a snack to enjoy with your coffee, these cookies deliver on both flavor and texture.
In this post, we’ll walk you through every step of making these irresistible coconut cookies, share pro tips for the best results, and answer common questions. Get ready to bake a batch of deliciously chewy cookies in just 30 minutes.
Why You’ll Love This Recipe
- Perfectly Chewy Texture: The brown sugar and butter keep these cookies soft and chewy.
- Full of Coconut Flavor: Flaked coconut gives each bite a delightful tropical taste.
- Quick and Easy: Ready in just 30 minutes with simple ingredients.
- Customizable: Add chocolate chips, nuts, or dried fruit for extra flavor.
Ingredients You’ll Need for Chewy Coconut Cookies Recipe
To make these chewy coconut cookies, you’ll need the following ingredients:
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup butter, softened
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 egg
- ½ teaspoon vanilla extract
Main Flavor
- 1 ⅓ cups flaked coconut
Step-by-Step Instructions for Chewy Coconut Cookies Recipe
1. Preheat the Oven & Prepare Ingredients
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Cream Butter & Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together using an electric mixer until the mixture is smooth and creamy.
3. Add Egg & Vanilla
Beat in the egg and vanilla extract, mixing until the batter becomes light and fluffy.
4. Combine Dry & Wet Ingredients
Gradually add the dry ingredients to the butter mixture, stirring just until combined. Avoid overmixing, as it can make the cookies tough.
5. Fold in Flaked Coconut
Gently fold in the flaked coconut to evenly distribute it throughout the dough.
6. Shape the Cookies
Drop tablespoon-sized portions of dough onto an ungreased baking sheet, leaving about 3 inches of space between each cookie.
7. Bake to Perfection
Bake in the preheated oven for 8-10 minutes, or until the edges turn golden brown.
8. Cool & Serve
Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Chewy Coconut Cookies Recipe
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups & spoons
- Baking sheet
- Wire cooling rack
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter softened
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 ⅓ cups flaked coconut
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, and salt.
- In a separate bowl, cream butter, brown sugar, and white sugar until smooth.
- Add egg and vanilla extract, mixing until fluffy.
- Gradually add dry ingredients to wet ingredients, stirring until combined.
- Fold in flaked coconut.
- Drop tablespoon-sized dough portions onto an ungreased baking sheet.
- Bake for 8-10 minutes until golden brown.
- Cool on a wire rack and enjoy.
Video
Notes
- Use fresh coconut for enhanced flavor.
- Watch baking time to prevent overbaking.
- Store in an airtight container for up to 5 days.
Pro Tips for the Best
<p>Chewy Coconut Cookies Recipe
- Use fresh coconut if possible for a richer coconut flavor.
- Don’t overmix the dough to keep the cookies soft and chewy.
- Watch the baking time closely to prevent overbaking. Remove them from the oven when they’re just golden.
- Experiment with mix-ins like chocolate chips, macadamia nuts, or a dash of cinnamon for a unique twist.
Nutritional Information (Per Cookie)
- Calories: 75
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 12mg
- Sodium: 63mg
- Carbohydrates: 11g
- Dietary Fiber: 0g
- Sugars: 7g
- Protein: 1g
FAQ for Chewy Coconut Cookies Recipe
1. Can I use sweetened coconut instead of unsweetened?
Yes, but sweetened coconut will make the cookies slightly sweeter and chewier. Reduce the sugar slightly if you prefer a balanced sweetness.
2. How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months.
3. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour. The texture may vary slightly, but they will still be delicious.
4. Can I double the recipe?
Absolutely! Just double all the ingredients and bake in batches to ensure even cooking.
5. Why are my cookies too dry?
Overbaking or using too much flour can make the cookies dry. Be sure to measure ingredients accurately and take them out of the oven as soon as they turn golden.
Now that you have the perfect <strong>chewy coconut cookies recipe, it’s time to bake a batch and enjoy. Let us know how your cookies turned out by leaving a comment below. If you loved this recipe, share it with friends and family, and don’t forget to subscribe for more delicious baking ideas. Happy baking!
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