Chewy Coconut Cookies Recipe

If you adore the sweet aroma and delightfully satisfying bite of a bakery-fresh cookie, get ready to fall in love with these Chewy Coconut Cookies. This recipe is all about soft centers and crackly, golden edges, with rich coconut flavor in every morsel. Perfect with a tall glass of milk or a cozy cup of tea, these cookies are easy enough for a weekday bake and impressive enough for a special dessert platter. They’re always the first to disappear at any gathering, thanks to that irresistible chewy texture and a hint of tropical escape!

this Recipe

Ingredients You’ll Need

The magic of Chewy Coconut Cookies lies in a handful of kitchen staples blended just so. Each ingredient serves a purpose, from building structure to ensuring every cookie emerges thick, soft, and brimming with coconut flavor.

• Unsalted Butter (1/2 cup, softened): Adds rich flavor and keeps the cookies tender and chewy.
• Granulated Sugar (1/2 cup): Provides sweetness and a little crispness to the edges.
• Brown Sugar (1/2 cup, packed): Infuses moisture and caramel notes for that coveted chew.
• Large Egg (1): Binds everything together and brings richness to the dough.
• Vanilla Extract (1 teaspoon): Lends warmth and enhances the coconut flavor.
• All-Purpose Flour (1 1/4 cups): Creates structure without making the cookies too dense.
• Baking Soda (1/2 teaspoon): Helps the cookies rise just right for a soft, not cakey, center.
• Salt (1/4 teaspoon): Balances the sweetness and boosts overall flavor.
• Sweetened Shredded Coconut (1 1/2 cups): Delivers signature chewy texture and that irresistible coconutty bite.

How to Make Chewy Coconut Cookies

Step 1: Prep Your Baking Sheet and Oven

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and pop right off the sheet—no sticking or tough cleanup required. Let the oven get nice and hot so the cookies set perfectly when they go in.

Step 2: Cream Butter and Sugars

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture looks pale and fluffy. This step is key for making Chewy Coconut Cookies tender; properly creamed butter incorporates air for that melt-in-your-mouth texture. Don’t rush—give this process a good 2–3 minutes using a hand mixer or sturdy spoon.

Step 3: Add Egg and Vanilla

Crack in your egg and drip in that lovely vanilla extract. Beat again until everything is smooth and silky. This quick step helps combine fat and liquid, so your dough holds together beautifully.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures your leavening agent and salt are spread evenly, so every bite of Chewy Coconut Cookies bakes up just right. Slowly add the dry mix to the wet mixture, stirring on low so you don’t overwork the dough.

Step 5: Fold in the Coconut

With the dough almost finished, gently fold in the sweetened shredded coconut. Take care not to overmix; you want those lovely coconut strands evenly distributed without compacting the dough. This is where that signature chewy texture comes alive!

Step 6: Portion and Shape

Scoop out tablespoon-sized amounts of dough and roll them into balls by hand. Drop them onto your lined baking sheet about 2 inches apart—these Chewy Coconut Cookies like a little breathing room. Shaping them ensures they bake uniformly, giving you perfect rounds every time.

Step 7: Bake to Perfection

Bake for 9 to 11 minutes, keeping an eye out for those lightly golden edges and soft, set centers. Resist the urge to overbake; those slightly underdone centers will firm up as the cookies cool, guaranteeing that hallmark chewy bite.

Step 8: Cooling

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This short rest lets them set without turning crisp on the outside—key for perfect Chewy Coconut Cookies every single time.

How to Serve Chewy Coconut Cookies

Garnishes

A quick dusting of powdered sugar makes these cookies really pop on a plate, while a handful of toasted coconut flakes offers extra crunch and a hint of nuttiness. When you want to go full tropical, drizzle with a little melted chocolate or white chocolate for a fancy finish.

Side Dishes

Pair Chewy Coconut Cookies with a scoop of vanilla bean ice cream, a fruit salad tossed with pineapple and mango, or even a creamy mug of hot cocoa. Their chewy texture plays perfectly with cold, creamy, and fruity accompaniments.

Creative Ways to Present

Stack and tie a bundle of cookies with a ribbon for adorable edible gifts, or arrange them in a starburst pattern on a colorful platter for parties. For a showstopper dessert, sandwich vanilla frosting or tropical fruit preserves between two cookies to create irresistible coconut cookie sandwiches.

Make Ahead and Storage

Storing Leftovers

Leftover Chewy Coconut Cookies stay soft and tasty for up to five days when stored in an airtight container at room temperature. For extra freshness, tuck a slice of bread inside the container—it helps hold onto moisture and keeps cookies as irresistible as day one.

Freezing

If you want to save a batch for later, freeze the baked cookies in a single layer before transferring to a freezer-safe bag for up to three months. Thaw at room temperature and enjoy—they keep their delicious chewy bite, no freezer taste whatsoever! For even fresher flavor, freeze balls of raw dough for on-demand baking.

Reheating

For the freshly-baked experience, pop Chewy Coconut Cookies in a 275°F oven for 3–5 minutes, or give them a quick 10-second zap in the microwave. The warmth restores that incredible softness and makes the coconut flavor bloom with every bite.

FAQs

Can I use unsweetened shredded coconut instead?

Absolutely! Unsweetened coconut will yield a slightly less sweet, more nutty cookie. You may want to bump up the granulated sugar by 2–3 tablespoons to balance out the flavors, but the texture will stay perfectly chewy.

How do I make Chewy Coconut Cookies gluten free?

Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Make sure it contains xanthan gum for the best texture; if not, add 1/4 teaspoon per cup. Check that your other ingredients are gluten free, and enjoy without compromise!

Can I add chocolate chips or nuts?

Definitely! Stir in up to 1/2 cup of mini chocolate chips, chopped macadamias, or even dried fruit. These additions bring exciting twists to traditional Chewy Coconut Cookies and make each batch uniquely yours.

Why are my cookies spreading too much?

This usually happens if your butter was too soft or melted, or if you skipped the parchment paper. Try chilling the dough for 15–20 minutes before baking, and be sure to measure ingredients accurately for best results.

Can I double the recipe for a crowd?

Yes! This Chewy Coconut Cookies recipe is incredibly easy to scale up. You can double or even triple the ingredients—just use bigger mixing bowls and bake in batches, giving each tray enough space for the cookies to spread.

Final Thoughts

There’s something incredibly comforting and universally loved about freshly baked Chewy Coconut Cookies. With their golden edges, tender centers, and sweet coconut flavor, these cookies bring a smile to any dessert table. Go ahead, gather your pantry staples and give this recipe a try—your friends and family will be requesting another batch before the first one is gone!

Print