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–+ servings
a close up shot of Coconut Cookies on top of each other on a platter
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5 from 1 vote

Coconut Cookies

These scrumptious coconut cookies have a tasty tropical twist that makes them the perfect treat for any coconut fans.
Prep Time15 minutes
Cook Time9 minutes
Total Time24 minutes
Course: Dessert
Cuisine: American
Keyword: Coconut Cookies Recipe
Servings: 24
Calories: 201kcal

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