If you’re craving something that perfectly balances a rich buttery base with bursts of tropical sweetness, this Chewy Coconut Cookies Recipe will quickly become your new favorite. These cookies are wonderfully soft and delightfully chewy, loaded with fragrant flaked coconut that adds texture and a fresh island vibe. Each bite offers a satisfying mix of sweet caramel notes from the brown sugar and a tender crumb that melts in your mouth. Whether for an afternoon treat or sharing with friends, this recipe promises a simple, yet unforgettable cookie experience that’s packed with warmth and heart.
Ingredients You’ll Need
Every ingredient in this Chewy Coconut Cookies Recipe plays a crucial role in delivering that perfect texture and flavor. With basic pantry staples mixed with flaked coconut, this recipe proves that simple ingredients can create something truly special.
- Butter, 1/2 cup softened: Provides richness and helps create a tender crumb with a luscious mouthfeel.
- Brown sugar, 1/2 cup: Adds moisture and a deep caramel-like sweetness that complements the coconut beautifully.
- Granulated sugar, 1/2 cup: Balances the sweetness and helps achieve a slight crispness on the cookie edges.
- Egg, 1: Binds ingredients together while adding moisture and structure.
- Vanilla extract, 1 teaspoon: Enhances the overall sweetness with warm, aromatic notes.
- Flaked coconut, 1 1/2 cups: The star ingredient that brings chewy texture and tropical flavor bursts.
- All-purpose flour, 1 cup: Forms the base of the cookie dough and keeps it tender yet sturdy.
- Baking soda, 1/2 teaspoon: Helps the cookies rise slightly and spread just right.
- Baking powder, 1/2 teaspoon: Ensures lightness and contributes to the soft, chewy texture.
- Pinch of salt: Balances the sweetness and enhances all the flavors.
How to Make Chewy Coconut Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Get your baking sheets ready by lining them with parchment paper—this prevents sticking and helps cookies bake evenly. Taking this step early means you’re set up for smooth sailing when your dough is ready.
Step 2: Combine Dry Ingredients
In a medium bowl, sift together 1 cup of all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and a pinch of salt. Sifting is a small action that makes a big difference; it breaks up any lumps and helps mix everything evenly, which results in a lighter cookie texture.
Step 3: Cream Butter and Sugars
In a large mixing bowl, blend the softened butter (½ cup) with both the brown sugar and granulated sugar (½ cup each). Add in the egg and 1 teaspoon vanilla extract and beat everything together until smooth and creamy. This creaming step is crucial because it incorporates air, lending softness and that perfect cookie rise.
Step 4: Mix Wet and Dry Ingredients
Slowly add the sifted dry ingredients into the wet mixture. Stir gently until just combined—you want everything mixed without overworking the dough, which can toughen the cookies. This ensures the crumb remains tender and chewy.
Step 5: Add the Coconut
Fold in 1½ cups of flaked coconut until it’s distributed evenly throughout the dough. This step is where these cookies really start to get their signature chewy texture and that burst of tropical flavor in every bite.
Step 6: Shape the Cookies
Drop teaspoonfuls of cookie dough onto the prepared baking sheets, spacing them apart enough because the cookies will flatten out while baking. Using a teaspoon helps keep the cookies uniform in size for even baking.
Step 7: Bake to Perfection
Pop the trays into the oven and bake for 8 to 10 minutes, or until the edges are golden brown and the cookies feel set. Don’t overbake; the centers should stay soft to maintain that chewy texture.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheets for a few minutes before gently moving them to a wire rack to cool completely. This final step helps the cookies firm up just right and keeps them chewy and irresistible.
How to Serve Chewy Coconut Cookies Recipe
Garnishes
While these coconut cookies are fantastic on their own, a light dusting of powdered sugar or a drizzle of melted dark chocolate adds a lovely visual touch and extra flavor dimension. You can even sprinkle a few toasted coconut flakes on top before baking for an elegant crunch and a golden hue.
Side Dishes
Serve your Chewy Coconut Cookies Recipe alongside a steaming cup of chai tea or freshly brewed coffee. The warm spices from chai or the robust notes of coffee complement the cookies’ tropical sweetness perfectly, turning an ordinary snack into a cozy indulgence.
Creative Ways to Present
For a fun twist, stack a few cookies with a dollop of coconut-infused whipped cream or sandwich them with vanilla ice cream for an easy homemade dessert. Packing them in decorative tins or jars also makes an excellent gift idea for friends and family.
Make Ahead and Storage
Storing Leftovers
Place your cooled coconut cookies in an airtight container at room temperature. They will stay fresh and chewy for up to one week, giving you plenty of time to satisfy any cookie cravings that pop up.
Freezing
If you want to keep these treats around longer, freezing is a great option. Wrap the cookies individually in plastic wrap, then store them in a freezer-safe bag or container. They will maintain their chewy texture for up to three months.
Reheating
To enjoy them like freshly baked, warm the cookies in a preheated oven at 300°F (150°C) for 5 minutes or microwave for about 10 seconds. This revives their softness and gives you that just-out-of-the-oven satisfaction all over again.
FAQs
Can I use shredded coconut instead of flaked coconut?
Yes! Shredded coconut works well, though it’s finer than flaked and might give the cookies a slightly different texture—still deliciously chewy, just a bit more uniform.
What makes these cookies chewy instead of crispy?
The combination of brown sugar, butter, and the moisture in the flaked coconut all contribute to the chewy texture. Avoid overbaking to keep them soft and tender rather than crunchy.
Can I substitute the butter with a dairy-free alternative?
Absolutely! Use a plant-based butter substitute of equal quantity to keep these cookies vegan-friendly without compromising on taste or texture.
Is it necessary to sift the dry ingredients?
While not mandatory, sifting helps to aerate the flour and blend the leavening agents evenly. This small step results in a lighter, more tender cookie crumb.
How do I make the coconut cookies more festive?
Add mix-ins like chocolate chips, chopped nuts, or even dried fruit when folding in the coconut. A sprinkle of colorful sugar crystals before baking can also add a fun, festive flair.
Final Thoughts
I can’t recommend this Chewy Coconut Cookies Recipe enough if you’re looking for a homemade treat that’s simple yet bursting with flavor and texture. It’s the kind of recipe you’ll reach for again and again—whether for a quick snack, a party contribution, or a cozy night in. Give it a try, and get ready to enjoy every chewy, coconut-filled bite!
Print
Chewy Coconut Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chewy Coconut Cookies are delightfully soft and rich, featuring a perfect blend of buttery sweetness and toasted coconut flavor. With a golden exterior and tender, chewy center, they make a perfect treat for coconut lovers and cookie enthusiasts alike. Easy to prepare and ideal for sharing, these cookies bring a tropical twist to classic chewy cookies.
Ingredients
Wet Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
Other
- 1 1/2 cups flaked coconut
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Sift the dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and a pinch of salt to ensure they are evenly combined and aerated for a light texture.
- Cream the butter and sugars: In a large mixing bowl, cream the softened butter with brown sugar, granulated sugar, egg, and vanilla extract until the mixture is smooth and homogenous, which helps create the ideal chewy texture.
- Combine the wet and dry ingredients: Gradually add the sifted dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough and maintain tenderness.
- Add the coconut: Fold in the flaked coconut thoroughly so that it’s evenly distributed throughout the cookie dough, infusing each bite with tropical flavor and texture.
- Shape the cookies: Drop teaspoonfuls of dough onto the prepared baking sheets, spacing each mound to allow room for spreading and flattening as they bake.
- Bake the cookies: Bake at 350°F (175°C) for 8 to 10 minutes, or until the edges turn golden brown and the cookies are set but still soft, signaling perfect chewiness.
- Cool and serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This step helps them firm up while retaining their chewy texture. Then, enjoy your freshly baked chewy coconut cookies!
Notes
- Use freshly grated or unsweetened flaked coconut for the best flavor and texture.
- For a crunchier cookie, bake an additional 1-2 minutes but watch closely to avoid burning.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Adding a pinch of salt enhances the sweetness and balances flavors.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate cleanup.
