If you have a soft spot for tropical flavors wrapped in a delightful chewy texture, this Chewy Coconut Cookies Recipe is pure cookie magic. Imagine biting into a golden edge that leads to a tender, moist center bursting with rich coconut goodness in every bite. These cookies bring warmth, comfort, and a touch of island sunshine to your everyday snacking or dessert table. Whether you’re new to baking or a seasoned pro, this recipe is as approachable as it is rewarding, making it a must-try favorite for all coconut lovers.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is the secret to these cookies’ success. Each component plays an important role: the coconut lends flavor and texture, while baking powder and soda ensure the perfect rise. Brown sugar adds moisture and a caramel note that enhances the chewy quality.
- Shredded unsweetened coconut: Provides authentic coconut flavor and fun chewy bits in every cookie.
- All-purpose flour: Forms the structure of the cookies for that satisfying bite.
- Baking powder: Helps the cookies rise slightly and stay tender.
- Baking soda: Softens texture and encourages browning for golden edges.
- Salt: Balances sweetness and enhances flavor depth.
- Coconut oil (or melted butter): Adds richness and moistness, plus extra coconut aroma if you use coconut oil.
- Brown sugar: Contributes to chewiness and a rich caramel undertone.
- Egg: Binds ingredients together and adds moisture.
- Vanilla extract: A warm note that complements coconut beautifully.
- Milk: Loosens the dough for easy scooping and a tender crumb.
How to Make Chewy Coconut Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to ensure your cookies bake evenly and don’t stick. Getting this step done early sets you up for smooth cookie-making without any last-minute scrambling.
Step 2: Mix Dry Ingredients Together
Combine the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Whisking these ingredients ensures an even distribution, which helps your cookies rise uniformly and develop that tender, chewy texture we’re aiming for.
Step 3: Cream Coconut Oil and Brown Sugar
In a large bowl, blend your coconut oil or melted butter with the brown sugar until the mixture is creamy and luscious. This step is key to achieving that chewy consistency and gives the cookies a lovely caramelized flavor that’s hard to resist.
Step 4: Add the Wet Ingredients
Stir in the egg, vanilla extract, and milk into your creamy mixture until everything is smooth and well combined. These ingredients add moisture and flavor, making your dough rich and perfectly balanced.
Step 5: Incorporate the Dry Ingredients
Gradually add the dry ingredient mixture to your wet ingredients, gently mixing until just combined. Overmixing can make cookies tough, so be gentle here. You want the dough just right to keep that soft chewiness intact.
Step 6: Fold in the Shredded Coconut
Fold in the shredded unsweetened coconut to distribute it evenly throughout the dough. This little step packs each cookie with those delightful bursts of coconut, contributing not only flavor but fantastic texture.
Step 7: Scoop Onto Baking Sheet
Drop spoonfuls of dough onto your parchment-lined baking sheet, spacing them about 2 inches apart. This spacing will allow the cookies to spread just enough without merging, ensuring nice, individual treats.
Step 8: Bake to Perfection
Slide your baking sheet into the preheated oven and bake for 10 to 12 minutes until the cookie edges are beautifully golden brown and the centers are set but still soft. The smell at this stage is pure heaven, so be ready to welcome your new favorite cookie.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for around 5 minutes before transferring them to a wire rack to cool completely. This cooling time helps the cookies finish setting into that perfect chewiness you crave.
How to Serve Chewy Coconut Cookies Recipe
Garnishes
Although these cookies shine on their own, sprinkling a tiny pinch of toasted coconut flakes on top can enhance the coconut flavor beautifully. For an elegant twist, a drizzle of melted dark chocolate is like the cherry on top for those with a sweet tooth.
Side Dishes
Pair these chewy delights with a tall glass of cold milk or coconut milk to double down on flavor harmony. They also make an excellent companion to a fresh fruit salad or a scoop of vanilla ice cream for a dreamy dessert experience.
Creative Ways to Present
Serve your Chewy Coconut Cookies Recipe stacked on a pretty plate tied with a ribbon for gifting. Or try sandwiching two cookies with a dollop of whipped cream or cream cheese frosting for a luscious treat that feels extra special at any gathering.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 4 days. Keeping them sealed ensures they maintain their chewiness and don’t dry out. If you plan to enjoy them soon, this is a super convenient way to keep them fresh.
Freezing
You can freeze baked cookies or dough balls! Freeze cookies in a single layer on a baking sheet, then transfer to a sealed bag or container, where they’ll keep for up to 3 months. Dough balls can be frozen before baking—just thaw in the fridge before baking fresh cookies whenever you want.
Reheating
Rewarm your chewy coconut cookies briefly in the microwave for 10 to 15 seconds or in a preheated oven at 300 degrees Fahrenheit for a few minutes. This refreshes their softness and melty texture as if they just came out of the oven.
FAQs
Can I use sweetened coconut instead of unsweetened?
Yes, you can swap in sweetened coconut, but keep in mind it will add extra sweetness to your cookies. If you go this route, consider reducing the brown sugar slightly to balance the flavors.
What if I don’t have coconut oil?
Plain melted butter works just as well and adds a lovely buttery flavor. If you do use butter, your cookies might be slightly less coconut-forward, but still wonderfully chewy and delicious.
How do I make these cookies gluten-free?
Replacing all-purpose flour with a gluten-free flour blend that measures cup-for-cup is your best bet. Make sure your baking powder and soda are also gluten-free certified for a safe swap.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! Adding chocolate chips, chopped macadamia nuts, or even white chocolate bits complements the coconut beautifully and adds fun texture variations to your cookies.
Why do my cookies sometimes come out dry?
Dry cookies usually mean overbaking or using too much flour. Keep an eye on the baking time and spoon the ingredients carefully. Remember, the cookies continue to set as they cool, so pull them from the oven when the edges are golden but centers are still a bit soft.
Final Thoughts
There’s something wonderfully cozy about homemade cookies, and this Chewy Coconut Cookies Recipe hits that sweet spot of simplicity, flavor, and texture that’s hard to beat. I hope you give this recipe a whirl and share it with your friends and family—it’s sure to become a beloved sweet treat that brings smiles and a cheerful vibe every time. Happy baking and even happier eating!
Print
Chewy Coconut Cookies Recipe
- Total Time: 22 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These chewy coconut cookies are a deliciously moist treat, bursting with the tropical flavor of shredded coconut and a perfect balance of sweet brown sugar. Easy to make and perfect for any occasion, they offer a soft, chewy texture with golden edges, ideal for coconut lovers looking for a simple homemade cookie recipe.
Ingredients
Dry Ingredients
- 1 ½ cups shredded unsweetened coconut
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup coconut oil (or melted butter)
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and to promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream Oil and Sugar: In a large bowl, use a mixer or whisk to blend the coconut oil (or melted butter) with brown sugar until the mixture becomes creamy and well combined, which helps create a tender cookie base.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and milk into the creamed mixture, mixing well until the batter is smooth and homogeneous.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough which might make the cookies tough.
- Stir in Coconut: Fold in the shredded coconut ensuring it is evenly distributed throughout the cookie dough, adding texture and flavor.
- Shape Dough: Drop spoonfuls of dough spaced about 2 inches apart onto the prepared baking sheet to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers are set, ensuring a chewy texture inside.
- Cool Down: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely, preventing breakage and preserving texture.
Notes
- You can substitute coconut oil with melted butter, but coconut oil enhances the coconut flavor.
- Ensure to measure flour properly by spooning into the cup and leveling to avoid dry cookies.
- For a richer flavor, toast the shredded coconut lightly before mixing into the dough.
- These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- If you prefer crunchier cookies, bake for an additional 1-2 minutes while monitoring closely to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
