These Coconut Cookies have crisp golden edges, a soft and chewy center, and are packed with coconut flavor in every bite. If you like coconut, then these will become your new favorite!
Looking for more cookie recipes? Try my classic chocolate chip cookies or oatmeal cookies next. Or if you're looking for a savory coconut recipe, try my coconut shrimp!
About This Recipe
Cookies have always had a special place in my heart. They were the first thing I ever learned to bake! I used to spend hours every afternoon baking while my parents were sleeping. Not everything turned out great. Actually, most things turned out awful. One time, I made chocolate chip cookies that expanded like muffins. I wasn't nearly as good a cook/baker as I am today.
These coconut cookies are my new favorite cookies. They're soft, chewy, and I love the texture from the coconut strands. They kind of taste like chocolate chip cookies, but without the chocolate chips, and with coconut flavor instead.
They're incredibly quick and easy to make, too- they only take about 20-30 minutes from start to finish.
Key Ingredients
Flour: As always, make sure to spoon and level your flour into the measuring cup. This will ensure you get the correct amount. If you add too much flour, the cookies will not melt into a cookie shape during baking.
Shredded coconut: I use sweetened coconut because these cookies are not very sweet without it. If you only have unsweetened, I'd recommend adding an extra tablespoon of sugar when you beat the butter and sugars.
Baking soda: Encourages the cookies to spread while baking.
Butter: I recommend using unsalted butter, then adding ยฝ a teaspoon of salt. If you only have salted butter, then omit the salt.
Sugar: I use a combination of white sugar and brown sugar. This is actually a popular technique in cookie baking to get the perfect texture. Brown sugar will make the cookies more chewy.
Egg: To help bind the ingredients together.
Vanilla extract: You can also use coconut extract for a deeper coconut flavor.
Instructions
STEP 1: In a medium bowl, mix the flour, shredded coconut, baking soda, and salt.
STEP 2: In a stand mixer with the paddle attachment (or in a large bowl with a handheld mixer), beat the butter and sugars on medium speed for about 3 minutes, until light and fluffy.
STEP 3: Add the egg and vanilla extract, and stir to combine. Add the coconut mixture to the bowl and mix until JUST combined. Scrape down the bowl if needed.
STEP 4: Scoop 2 tablespoon portions onto the baking sheets with space between each one.
STEP 5: Bake for 10โ12 minutes, until the edges are light golden. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
๐ Recipe
Coconut Cookies
Ingredients
- 1 ยผ cup all-purpose flour
- 1 ยผ cup sweetened shredded coconut
- ยฝ teaspoon baking soda
- ยฝ teaspoon salt
- ยฝ cup unsalted butter (softened)
- ยฝ cup light brown sugar (firmly packed)
- ยผ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract (or coconut extract)
Instructions
- Preheat your oven to 350ยฐF. Line 2 large baking sheets with parchment paper.
- In a medium bowl, mix the flour, shredded coconut, baking soda, and salt.
- In a stand mixer with the paddle attachment (or in a large bowl with a handheld mixer), beat the butter and sugars on medium speed for about 3 minutes, until light and fluffy.
- Add the egg and vanilla extract, and stir to combine.
- Add the coconut mixture to the bowl and mix until JUST combined. Scrape down the bowl if needed.
- Scoop 2 tablespoon portions onto the baking sheets with space between each one.
- Bake for 10โ12 minutes, until the edges are light golden. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
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