November 1, 2023
Review RecipeCoconut Cookies
These scrumptious coconut cookies have a tasty tropical twist that makes them the perfect treat for any coconut fans.
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When you need a sweet treat, is there anything more delicious than soft, chewy coconut cookies? The shredded coconut in the dough ensures that each cookie is studded with crunchy, nutty goodness.
Coconut Cookies Ingredients
Coconut cookies are a delightful treat that brings together the sweetness of coconut with a soft and chewy texture.
Let’s take a look at the key ingredients in creating these delicious cookies:
- 1 cup of unsalted butter, softened
- 1 cup of granulated sugar
- ½ cup of packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon of vanilla extract
- 1 teaspoon of coconut extract
- 2¾ cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of cream of tartar
- ½ teaspoon of sea salt
- 1½ cups of sweetened coconut flakes, divided into ⅓ cup and 1 cup & 3 tablespoons
PRO TIP:
Use sweetened coconut in this easy cookie recipe. When it toasts across the top of the cookie, it caramelizes a bit and adds something extra to the cookies.
Substitutions And Additions
COCONUT EXTRACT: The coconut extract adds an extra boost of coconut flavor to these delicious cookies. You can omit it if it’s not available.
EGGS: To make these cookies egg-free, you can use a suitable egg replacer or try using unsweetened applesauce or mashed bananas.
Be aware that the texture and structure of the cookies may differ slightly.
How To Make This Coconut Cookies Recipe
The cookie dough batter will come together easily. Use a cookie scoop to place the cookie dough balls on the baking sheet before popping them in the oven.
STEP ONE: Preheat the oven to 350°F and line large baking sheets with parchment paper.
STEP TWO: In the bowl of a stand mixer, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy (about two minutes on medium speed).
Add the vanilla and coconut extracts and the eggs.
Continue beating on high speed for two to three minutes longer, and occasionally scraping down the sides of the mixing bowl with a rubber spatula.
OUR RECIPE DEVELOPER SAYS
You can also use a hand mixer and a large bowl. It’s important to cream together the butter and sugars and then the eggs so that the texture of the cookie turns out soft and chewy.
STEP THREE: Mix the flour, baking soda, cream of tartar, and salt in a medium bowl.
STEP FOUR: Add the flour mixture to the wet ingredients by a spoonful at a time and mix on low speed until the flour has all been added.
STEP FIVE: Fold or beat in most of the coconut (reserving about ⅓ cup), just enough to mix it evenly into the dough.
STEP SIX: Use a cookie scoop or spoon to drop balls of dough (about two tablespoons) onto the cookie sheets, spacing the cookies two inches apart.
Sprinkle the reserved coconut flakes over the tops of the cookies.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
STEP SEVEN: Bake in the preheated oven for nine to ten minutes, until the cookies are lightly golden brown and the coconut is just toasted.
PRO TIP:
The cookies are soft and chewy, and they have a nice soft center. We like to take them out of the oven as soon as the top toasts and the bottom edges are golden brown, undercooking them just a touch, so they’re extra chewy.
STEP EIGHT: Transfer the cookies to a wire rack and let them cool.
How To Serve
Every coconut lover will gobble these cookies up for an afternoon snack or lunch box treat!
Serve with a glass of milk, Wendy’s Frosty, or homemade hot chocolate to wash your delicious cookies down.
Transform these cookies into a delightful dessert by serving them warm with a scoop of coconut or vanilla ice cream.
Drizzle some hot fudge sauce over the top for an indulgent finishing touch.
Take your coconut cookies to the next level by creating cookie sandwiches. Spread a layer of chocolate ganache or cream cheese frosting between two cookies for an irresistible treat.
Two more coconut recipes that highlight its lovely tropical flavor are our coconut brownies, a reader favorite, and our coconut cream pie, a recipe I love.
MORE COOKIE RECIPES
Storage
To make the most of your coconut cookies, proper storage is essential. Here’s how you can store them to maintain their freshness and taste:
MAKE AHEAD: You can prepare the cookie dough in advance and refrigerate it for up to 48 hours before baking.
This allows the flavors to meld together and results in even more delicious cookies.
ON THE COUNTER: Store these chewy coconut cookies in an airtight container for up to five days.
For the best texture, allow them to come to room temperature before enjoying.
IN THE FREEZER: Freeze these delightfully soft cookies for up to three months.
Place the cooled cookies in a freezer-safe container or bag, separating the layers with parchment paper to prevent sticking.
Why We Love This Recipe
There are several reasons why we adore these coconut cookies, including:
IRRESISTIBLE COCONUT FLAVOR: These cookies are packed with coconut goodness, thanks to the combination of sweetened coconut flakes and coconut extract.
SOFT AND CHEWY TEXTURE: The careful balance of ingredients and baking time creates cookies with a soft center and chewy edges. They offer a delightful texture that keeps you coming back for more.
These coconut cookies are made with just a few simple ingredients that result in cookies with a heavenly chewy texture and slightly crisp edges, perfect for dunking in milk or snacking on to satisfy a craving.
FREQUENTLY ASKED QUESTIONS
How long will this coconut cookie recipe keep in the freezer?
This easy cookie recipe can be frozen for up to three months.
Do I have to store the cookies in the fridge?
These chewy cookies will be fine in an airtight container on the counter for up to five days.
Can I freeze the cookie dough before baking?
You can freeze the dough before baking and bake it from frozen. If you are baking from frozen, add a couple of minutes to the baking time to thaw; otherwise, thaw first and then bake.
Can I use desiccated coconut instead of sweetened coconut flakes?
Desiccated coconut tends to be drier and has less sweetness compared to sweetened coconut flakes. It may affect the overall texture and taste of the cookies. It’s recommended to use sweetened coconut flakes for the best results.
Why do my cookies come out flat?
If your cookies turn out flat, it could be due to factors such as butter that is too soft or melted, over-creaming the butter and sugar, or using old baking soda. Ensure that the butter is softened but still cool, cream it with the sugars until light and fluffy (about 2 minutes), and use fresh baking soda for optimal results.
How can I achieve a soft and chewy texture in these cookies?
To achieve a soft and chewy texture, avoid overbaking the cookies. Take them out of the oven as soon as the tops are lightly golden brown and the bottom edges are golden. Undercooking them just slightly will result in a soft center.
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Coconut Cookies
These scrumptious coconut cookies have a tasty tropical twist that makes them the perfect treat for any coconut fans.
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 24
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon sea salt
- 1½ cups sweetened coconut flakes, divided into ⅓ cup and 1 cup 3 tablespoons
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In the bowl of a stand mixer, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add the vanilla and coconut extracts and the eggs and continue beating on high speed for 2 to 3 minutes longer, occasionally scraping down the sides of the mixing bowl.
- Mix the flour, baking soda, cream of tartar, and salt in a medium bowl.
- Add the flour mixture to the butter/sugar mixture by the spoonful and mix on low speed until the flour has all been added.
- Fold or beat in most of the coconut (reserving about ⅓ cup), just enough to mix it evenly into the dough.
- Use a cookie scoop or spoon to drop balls of dough (about 2 tablespoons) onto the cookie sheets, spacing cookies 2 inches apart. Sprinkle the reserved coconut flakes over the tops of the cookies.
- Bake for 9 to 10 minutes, until the cookies are lightly golden brown and the coconut is just toasted.
- Transfer the cookies to a cooling rack and let them cool.
Notes
- Use sweetened coconut in this easy cookie recipe. When it toasts across the top of the cookie, it caramelizes a bit and adds something extra to the cookies.
- You can also use a hand mixer and a large bowl. It’s important to cream together the butter and sugars and then the eggs so that the texture of the cookie turns out soft and chewy.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
- The cookies are soft and chewy, and they have a nice soft center. We like to take them out of the oven as soon as the top toasts and the bottom edges are golden brown, undercooking them just a touch, so they’re extra chewy.
Nutrition
Calories: 201kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 118mg | Potassium: 70mg | Fiber: 1g | Sugar: 15g | Vitamin A: 259IU | Calcium: 11mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
CrolLynn says
These sound amazing! I was browsing through this site looking for “something different” for my stodgy husband who only likes oatmeal raisin and chocochip ( I usualy combine the 2 for an awesome cookie). However, he does like coconut, so these sound like a plan. Thanks for putting together some really great recipes.