Chewy Coconut Cookies (Soft Centers, Crisp Edges, Easy Recipe)
If you love coconut as much as we do, you’re going to enjoy these cookies. They’re soft, chewy, and loaded with shredded coconut without being heavy or overly sweet. I usually have everything I need to make a batch in the pantry, which makes this one of those recipes I can throw together whenever the cookie jar starts looking empty.
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Why You’ll Love These
These chewy coconut cookies bake up soft in the center, lightly crisp on the edges, and loaded with rich coconut flavor. Simple ingredients, big payoff.
- Soft and chewy coconut cookies with crisp edges
- Easy cookie recipe with simple ingredients
- Big coconut flavor without being dry
- Great plain or with chocolate chips
Check out some of our other favorite cookie recipes. Italian Butterball Cookies, Peanut Butter Blossoms, Best Monster Cookies Recipe (Thick & Chewy), and Homemade Snickerdoodle Cookies.
Ingredients Needed
- All-purpose flour – Gives these chewy coconut cookies their structure and keeps them from spreading too much.
- Baking soda – Helps the cookies rise slightly and creates a softer, lighter texture.
- Kosher salt – Balances the sweetness and enhances the coconut flavor.
- Unsalted butter – Adds rich flavor and helps create soft centers with lightly crisp edges.
- Granulated sugar – Sweetens and encourages a slight spread for those golden edges.
- Brown sugar – Adds moisture and chewiness, making these soft coconut cookies stay tender.
- Eggs – Bind everything together and contribute to a soft, chewy texture.
- Coconut extract – Rounds out the flavor and enhances the sweetness. You can use either vanilla or coconut extract. I have even used a mix of both. We love the extra coconut flavor from just using coconut extract.
- Sweetened shredded coconut – The key ingredient in this coconut cookies recipe, adding texture, moisture, and coconut flavor in every bite.
- Chocolate chips (optional) – Add a sweet contrast and pair perfectly with coconut.
How to Make Chewy Coconut Cookies
Step 1 – In a medium-sized bowl, whisk the flour, baking soda, and salt together until combined.
Step 2 – In a large bowl, using an electric mixer, cream together the butter and sugars at medium speed until light and fluffy, about 3-4 minutes. Add the egg and coconut extract, mixing on low speed until well combined.
Step 3 – Add the dry ingredients and mix on low speed until just combined. Fold in the shredded coconut until just combined.
Step 4 – Refrigerate the cookie batter for 30 minutes.
Step 5 – Preheat the oven to 350ºF. and line at least two baking sheets with parchment paper. Use a 2 tablespoon cookie scoop to portion the dough (press it gently together), and place them 2 inches apart on the prepared cookie sheet. Bake for 10-12 minutes, until they are slightly golden and the tops are dry.
Step 6 – Let them cool for 5 minutes on the sheet tray, then transfer to a wire rack to cool completely.
Tips
These simple tips will help you get perfectly soft and chewy coconut cookies every time.
- Use room temperature ingredients – Butter and eggs mix more evenly, giving you a smoother dough and better texture.
- Chill the dough – Chilling the dough ensures the cookies don’t spread too much.
- Press the dough balls gently together – The coconut can cause the dough to separate slightly when baking if not pressed together. Not a big deal, it won’t affect the flavor and texture of the cookies.
- Use cooled baking sheets – Placing cookie dough balls on a hot baking sheet can cause the cookies to spread too quickly. Resulting in thinner, crispier cookies.
- Don’t overbake – Remove the cookies when the edges look light golden brown, and the centers are just set.
Variations
- Add chocolate chips – Mix in 1 cup of semi-sweet chocolate chips or white chocolate chips.
- Add chopped nuts – Mix in 1 cup of chopped pecans, walnuts, or even almonds.
- Mix up the flavorings – Use almond extract in place of coconut. Use half vanilla extract and half coconut extract.
FAQs
Do not overbake. And using a mix of granulated sugar and brown sugar helps retain moisture.
Yes, the dough can be covered and refrigerated for up to 48 hours. You can also flash freeze the cookie dough balls until hard, place them in a freezer safe container, and freeze for up to 3 months. You may need to add a few extra minutes to the baking time.
I don’t recommend the unsweetened coconut. The cookies will be less sweet and slightly drier. Use shredded sweetened coconut. Some brands are labeled flaked.
More Coconut Dessert Recipes
Chewy Coconut Cookies Recipe
Ingredients
- 1 1/2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Kosher salt
- 1/2 cup Unsalted butter softened
- 1/2 cup Granulated sugar
- 1/2 cup Dark brown sugar
- 1 large Egg room temperature
- 1 tsp Coconut extract or Vanilla extract
- 1 1/2 cups Sweetened shredded coconut
Instructions
- In a medium-sized bowl, whisk the flour, baking soda, and salt together until combined.1 1/2 cups All-purpose flour, 1/2 tsp Baking soda, 1/2 tsp Kosher salt
- In a large bowl, using an electric mixer, cream together the butter and sugars at medium speed until light and fluffy, about 3-4 minutes. Add the egg and coconut extract, mixing on low speed until well combined.1/2 cup Unsalted butter, 1/2 cup Granulated sugar, 1/2 cup Dark brown sugar, 1 large Egg, 1 tsp Coconut extract
- Add the dry ingredients and mix on low speed until just combined. Fold in the shredded coconut until just combined.1 1/2 cups Sweetened shredded coconut
- Refrigerate the cookie batter for 30 minutes. Preheat the oven to 350ºF. and line at least two baking sheets with parchment paper.
- Use a 2-tablespoon cookie scoop to portion the dough (press it gently together), and place them 2 inches apart on the prepared cookie sheet. Bake for 10-12 minutes, until they are slightly golden and the tops are dry. Let them cool for 5 minutes on the sheet tray, then transfer to a wire rack to cool completely.
Notes
- Use room temperature ingredients – Butter and eggs mix more evenly, giving you a smoother dough and better texture.
- Chill the dough – Chilling the dough ensures the cookies don’t spread too much.
- Press the dough balls gently together – The coconut can cause the dough to separate slightly while baking if not pressed together. Not a big deal, it won’t affect the flavor and texture of the cookies.