Easy and quick, these chewy coconut cookies deliver a perfect soft-chewy texture with a light coconut flavor—ideal for anyone who loves coconut.
The cookies are chewy without being overly sweet. Coconut is lovely year-round, but its bright flavor feels especially fitting for warm-weather baking.
Why You’ll Love Them
Easy to make. The dough comes together quickly and requires no chilling, so you can bake the same day.
Chewy texture. Each cookie has slightly crisp edges and a soft, chewy center.
Perfect for summer. The coconut flavor and light texture make these cookies a wonderful warm-weather treat.
How to Make Chewy Coconut Cookies
Preheat the oven to 350 F and line baking sheets with parchment paper.
In a large bowl or in a stand mixer fitted with the paddle attachment, beat the butter, white sugar, and brown sugar until light and fluffy—about 2–3 minutes.
Add the egg, coconut extract, and vanilla, and mix until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix until combined. Fold in the shredded coconut.
Spoon the dough into 1½ tablespoon-sized balls and place them on the prepared baking sheet about 2 inches apart. Press a little extra shredded coconut on top of each dough ball if desired.
Bake for about 10 minutes, or until the bottoms are golden brown. Allow the cookies to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Frequently Asked Questions
Don’t Have Coconut Extract?
If you don’t have coconut extract, you can omit it and add an extra 1/2 teaspoon of vanilla extract to boost flavor. Coconut extract is often found in the baking aisle if you want to pick some up later.
What Does “Spooned and Levelled” Flour Mean?
“Spooned and levelled” describes a method for measuring flour accurately: spoon flour into the measuring cup, then level it off with the back of a knife. Scooping directly with the cup compresses the flour and can add too much, which affects texture.
How to Get Perfectly Round Cookies
Right after the cookies come out of the oven, place a round cookie cutter slightly larger than the cookie around each one and gently rotate it. This nudges the edges into a neat, round shape. In a pinch, use a glass or jar lid.
How to Store Cookies
Store cooled cookies in an airtight container at room temperature. They stay fresh for up to four days.
If you make these chewy coconut cookies, please leave a star rating and a comment below!
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You Might Also Enjoy
- Bakery Style Coconut Muffins
- Toasted Coconut Dutch Baby Pancake
- Oatmeal Chocolate Chip Cookies
- Brownie Cookies
- Cookies and Cream Cookies
- Turtle Cookies
Chewy Coconut Cookies
Jessie M
Pin Recipe
Equipment
-
baking sheet
Ingredients
- 1/2 C salted butter at room temperature
- 1/2 C brown sugar
- 1/2 C white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 & 1/4 C all-purpose flour *spooned and levelled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 & 1/3 C sweetened shredded coconut sometimes called flaked coconut
Instructions
-
Preheat oven to 350 F and line baking sheets with parchment paper.
-
In a large bowl or stand mixer beat together butter, brown sugar, and white sugar until light and fluffy (about 2–3 minutes).
-
Add the egg, coconut extract, and vanilla extract. Mix until combined.
-
Whisk together the flour, baking soda, baking powder, and salt in a separate bowl.
-
Add the dry ingredients to the wet ingredients and mix until just combined.
-
Fold in the shredded coconut.
-
Spoon dough into 1 & 1/2 tablespoon-sized balls and place on the baking sheet 2 inches apart. Top with extra coconut if desired.
-
Bake for 10 minutes or until the bottoms are golden brown.
-
Let cookies cool on the pan for 10 minutes before transferring to a wire rack.
Notes
*
Spooned and levelled flour means spooning flour into the measuring cup and leveling it off with a knife. Scooping directly with the cup compresses the flour and yields more than the recipe intends.