Name: Coconut Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (240g); ½ teaspoon salt; 1 teaspoon baking soda; ¾ cup unsalted butter, softened (170g); ½ cup light brown sugar (110g); ½ cup granulated sugar (100g); 1 large egg; 1 teaspoon vanilla extract; 1¾ cups shredded sweetened coconut (150g)

Jump to Recipe·5 from 14 reviews

If you’ve ever craved a cookie that straddles the line between soft and chewy while delivering a punch of coconut flavor in every bite, then the Coconut Cookies Recipe is about to become your new favorite. These golden treats are the ultimate indulgence for any coconut lover, pairing a rich, buttery base with heaps of sweet, shredded coconut. Whether you want something nostalgic for your afternoon coffee break or a homemade dessert that wows friends and family, this Coconut Cookies Recipe delivers irresistible flavor, dreamy texture, and a kitchen filled with a tropical, bakery-fresh aroma. Trust me, these cookies bake up in under half an hour and vanish even faster!

Ingredients You’ll Need

Grab your favorite mixing bowls, because this Coconut Cookies Recipe relies on uncomplicated ingredients that work together to create magic. Every item plays its part—think buttery richness, balanced sweetness, melt-in-your-mouth texture, and a coconut flavor that shines front and center.

All-purpose flour (2 cups): The backbone of the cookie, providing structure without weighing them down.
Salt (½ teaspoon): Just enough to balance the sweetness and heighten all the flavors.
Baking soda (1 teaspoon): For just the right amount of lift and subtle chewiness.
Unsalted butter, softened (¾ cup): This is where all the buttery richness and soft texture come from—use the real thing for perfect results.
Light brown sugar (½ cup): A hint of molasses helps the cookies stay moist and adds lovely caramel notes.
Granulated sugar (½ cup): Brings classic sweetness and helps with that lightly crisped edge.
Large egg (1): Binds everything together and helps the cookies stay soft in the center.
Vanilla extract (1 teaspoon): Rounds out the flavors and elevates the coconut aroma.
Shredded sweetened coconut (1¾ cups): The undeniable star here—this brings both big coconut flavor and chewy texture to every single bite!

How to Make Coconut Cookies Recipe

Step 1: Prep Your Oven and Pan

Set the mood for coconut glory by preheating your oven to 350°F. Line two large baking sheets with parchment paper—this makes cleanup a breeze and ensures the cookies won’t stick (plus, perfect golden bottoms every time).

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, salt, and baking soda. This helps everything distribute evenly in the dough and ensures every bite has the right balance of flavor and texture.

Step 3: Cream the Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), blend the softened butter, light brown sugar, and granulated sugar together on medium speed. You’re looking for a light, creamy, and fluffy mixture—about 3 minutes should do it. This step is key for creating that signature soft and chewy cookie texture.

Step 4: Add the Egg and Vanilla

With the mixer on low, beat in the egg and vanilla extract just until combined. Take care not to overmix here—you want the mixture just blended, so pause to scrape down the bowl and give it a final stir.

Step 5: Mix in the Dry Ingredients

Add your flour mixture to the wet ingredients and mix on low speed until you still see a few flour streaks. This preserves a tender crumb in your cookies, so don’t overwork the dough!

Step 6: Stir in the Shredded Coconut

Pour in the star ingredient—the shredded sweetened coconut—and gently mix on low until everything’s just combined. You’ll see little clouds of coconut peeking out throughout the dough. Irresistible already!

Step 7: Portion Out Your Cookies

Use a triggered cookie scoop or a pair of spoons to portion heaping two-tablespoon mounds (around 32g each) onto your prepared baking sheets. Leave about two inches of space between cookies for spreading.

Step 8: Bake and Cool

Bake the cookies for 10 to 12 minutes, or until the bottoms are lightly golden and the tops look set and no longer glossy. Let them cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely. The result? Gorgeous, chewy cookies with crisp edges and a coconut fragrance that will have everyone sneaking into the kitchen.

How to Serve Coconut Cookies Recipe

Garnishes

You can make these cookies extra special with a simple garnish: a sprinkle of flaky sea salt right after baking, a drizzle of dark chocolate, or a dusting of extra shredded coconut for even more visual (and tasty) appeal. Let your sweet tooth be your guide!

Side Dishes

Pair a batch of these cookies with a scoop of vanilla ice cream, a fresh fruit salad, or just a good cup of strong coffee. They’re equally at home on a dessert platter with brownies, lemon bars, or even dipped into a creamy milkshake.

Creative Ways to Present

Stack them in a clear jar tied with a ribbon for a heartfelt homemade gift, or arrange them in cupcake liners on a cake stand for a pretty, buffet-style dessert spread. For special occasions, tuck a coconut cookie into a party favor bag so friends can take a taste of tropical goodness home.

Make Ahead and Storage

Storing Leftovers

Keep these Coconut Cookies Recipe delights soft and chewy by storing them in an airtight container at room temperature. They’ll stay fresh and flavorful for up to five days—though honestly, they rarely last that long!

Freezing

Want to stock up? Place baked, cooled cookies in a freezer-safe bag or airtight container, layering parchment paper between stacks. They freeze beautifully for up to three months. For the freshest flavor, you can also freeze unbaked dough balls to bake straight from the freezer whenever a craving strikes.

Reheating

If you love that just-baked warmth, pop a cookie in the microwave for about 10 seconds—just enough to revive the soft interior and release the coconut aroma. Straight from the freezer, let cookies thaw at room temperature for 15–20 minutes before enjoying.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, you can substitute unsweetened shredded coconut for the sweetened variety if you prefer a less sweet cookie or want to highlight the coconut’s natural flavor. You may want to add a tablespoon or two of extra sugar to compensate for the lost sweetness.

What’s the best way to measure flour for this Coconut Cookies Recipe?

Accuracy is key! Using a kitchen scale is the gold standard, but if you don’t have one, fluff up your flour with a spoon, sprinkle it into your measuring cup, and sweep the excess off with a knife. This avoids packing too much flour and ensures perfectly soft cookies.

Can I make this Coconut Cookies Recipe without a mixer?

Absolutely! While a stand or hand mixer makes things easy, you can mix the dough the old-fashioned way with a sturdy wooden spoon and a little elbow grease. Just be sure the butter is very soft so it creams well with the sugars.

How do I make the cookies extra chewy?

For the ultimate chewy texture, try replacing one tablespoon of flour with one tablespoon of cornstarch. Also, be sure not to overbake—the cookies should look just set in the center when you pull them from the oven.

What if I want to add chocolate chips or nuts?

Go for it! Stir in ½ to 1 cup of chocolate chips, chopped white chocolate, toasted pecans, or even macadamia nuts at the same time as the coconut for a delicious twist on the classic Coconut Cookies Recipe.

Final Thoughts

Ready to treat yourself? There’s nothing quite like the pure, joyful comfort of this Coconut Cookies Recipe. It’s simple, sweet, and almost impossible to resist—so don’t be surprised when friends and family start requesting these irresistible cookies on repeat. Happy baking!