My simple coconut cookies recipe is about to be your new favorite treat! They’re buttery, chewy cookies with plenty of coconut for texture. Plus, there’s no need to chill the dough, so they’re really quick to make.
While I love leaving these cookies plain to let the coconut flavor take center stage, you can customize them to suit your tastes. Add chocolate chips or nuts, or top the coconut cookies with a glaze! I have plenty of ideas in the Variations section of this post. For more coconut dessert recipes, try my coconut cake, coconut macaroons, and coconut cupcakes!
Ingredients
Flour — you just need all-purpose flour for these soft cookies.
Baking soda — baking soda is vital for chewy coconut cookies; it helps the dough spread, and the edges caramelize.
Butter — softened butter adds so much richness and incredible buttery flavor to coconut cookies.
Sugar — you need granulated sugar and light brown sugar for the perfect, chewy cookies.
Egg — an egg helps to bind the cookie dough.
Vanilla — use good vanilla extract for the best flavor.
Coconut — shredded sweetened coconut adds the perfect amount of real coconut flavor to the cookies.
What Kind Of Coconut Should I Use?
Shredded, sweetened coconut is the best option for coconut cookies. Sometimes the bags are labeled as “flaked” instead of “shredded.” If the coconut is sweetened, soft, and stringy, it should be the right kind.
I do not recommend shredded unsweetened coconut as it has a different moisture content (very dry), and the cookie dough already has less sugar than usual because of the sugar in the coconut. Additionally, do not use desiccated (finely chopped) or large coconut flakes in these cookies.
How To Make Coconut Cookies
1. Whisk together the flour, salt, and baking soda in a large bowl. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, white sugar, and brown sugar on medium speed until light and fluffy.
3. Add the egg and vanilla extract and mix on low speed just until combined. Scrape the bottom and sides of the bowl and mix again.
4. Add the dry ingredients to the butter mixture and mix until almost combined. Scrape the bowl down one last time
5. Add the shredded coconut and mix on low until just combined.
6. Use a triggered cookie scoop or two spoons to portion cookies to be about 2 tablespoons in size. Place the dough on a cookie sheet lined with parchment paper (you will need 2 prepared baking sheets). Leave about two inches of space between the cookies to allow for spreading. Bake at 350°F for 10 to 12 minutes or until the bottom edge is lightly golden brown and set and the tops of the coconut cookies look dry. Let them cool for 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely.
Can I Toast The Coconut?
You can use toasted coconut if desired! Increase the amount to 2 cups and follow my instructions for how to toast coconut. Make sure it is cooled before adding it to the cookie dough.
Variations
- Add nuts: Add 1 cup of chopped toasted pecans or macadamia nuts to the cookie dough.
- Dip in melted chocolate: Melt the chocolate of your choice either over a double boiler or in the microwave and dip the cookies in. Let the chocolate set before enjoying or storing the cookies.
- Add chocolate chips: Stir in 1 cup of white chocolate chips or dark chocolate chips. You can even add caramel baking chips!
- Add extra flavorings: Add ½ teaspoon coconut extract, almond extract, or rum flavoring for a flavor-packed cookie.
- Make a cookie sandwich: Spread coconut frosting or dulce de leche on the bottom of one cookie and sandwich it with the flat side of another cookie. Be sure to store cookie sandwiches in the fridge if keeping them for several days.
- Add a glaze. Make a simple glaze by whisking together coconut milk and powdered sugar to drizzle onto your cooled coconut cookies for a bit of extra sweetness and visual interest.
Can I Freeze The Cookie Dough?
Yes, you can freeze coconut cookie dough. Scoop the dough with a cookie scoop and place the cookie dough balls on a lined baking sheet or tray. Freeze until solid, then transfer to a freezer-safe container and store for up to 3 months. You can bake the cookies from frozen; just add a few minutes to the baking time to account for the frozen dough.
Pro Tips For Making This Recipe
- For a softer cookie, replace 1 tablespoon of flour with 1 tablespoon of cornstarch.
- Measure your flour correctly. Adding too much flour to the recipe is a common mistake, which will yield dry cookies. The easiest way to measure flour is by using a scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Use room temperature ingredients. To make sure all the ingredients are incorporated into a cohesive dough, use ingredients that aren’t cold from the fridge. Set the egg and butter out in advance so they have time to come to room temperature. If you forget to set out the butter, check out my tutorial for how to soften butter quickly.
- If you don’t have a stand mixer, make the cookie dough in a large bowl using a handheld mixer.
Frequently Asked Questions
No, do not use coconut flour. Coconut flour is very different from all-purpose flour. If you were considering using coconut flour to make gluten-free coconut cookies, swap out the regular all-purpose flour for a gluten-free all-purpose flour blend.
Yes, you can make the cookie dough in advance. Scoop the dough on a small line tray, cover it with plastic wrap, and refrigerate for up to 72 hours. Then, bake as directed. You may need to add an extra minute or two to the baking time since the dough will be cold.
Store coconut cookies in an airtight container at room temperature for about 4 days. You can also freeze them in a freezer bag for up to 3 months.
If you love this recipe try these out!
If you’ve tried this coconut cookies recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Coconut Cookies Recipe
Video
Equipment
- Stand mixer or handheld electric mixer
- Large baking sheets
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)
Instructions
- Preheat the oven to 350°F. Line 2 large sheet pans with parchment paper.
- In a large bowl, whisk to combine the flour, salt, and baking soda.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using 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. Mix on low speed just until combined. Scrape the bottom and sides of the bowl and mix once more.
- Add the flour mixture to the butter mixture and mix until almost combined. Scrape the bowl down one last time then add the coconut. Mix on low until just combined.
- Use a triggered cookie scoop or two spoons to portion cookies to be about 2 tablespoons in size (32g). Place the dough on the baking sheets, leaving about two inches of space between the cookies to allow for spreading.
- Bake for 10 to 12 minutes or until the bottom edge is lightly golden and set and the tops of the cookies look dry. Let them cool for 5 minutes on the sheet tray, then transfer to a wire rack to cool completely.
Notes
- For a softer cookie, replace 1 tablespoon of flour with 1 tablespoon of cornstarch.
- Measure your flour correctly. Adding too much flour to the recipe is a common mistake, which will yield dry cookies. The easiest way to measure flour is by using a scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Use room temperature ingredients. To make sure all the ingredients are incorporated into a cohesive dough, use ingredients that aren’t cold from the fridge. Set the egg and butter out in advance so they have time to come to room temperature. If you forget to set out the butter, check out my tutorial for how to soften butter quickly.
- If you don’t have a stand mixer, make the cookie dough in a large bowl using a handheld mixer.
I made these today and oh my goodness. They have a delicious coconut flavor and are perfectly chewy. And SO easy to make (which I am sure I will be doing again…and again). I love your website and can’t wait to try some more of your recipes.
Super delicious!!
I blame you, John Kanell, for my new obsession. I made three (3!!!) of your baking recipes today. The unbelievably scrumptious Cheese Biscuits, the Zucchini Bread – wich is a family favorite by now- and this Coconut Cookies. Btw, yesterday I made the Beef Stew. Sooooo good!
I clearly need help. But until I get it, I‘ll keep trying out your fantastic recipes!
Thank for all the love and work you‘re putting into this!
I love all the baking!!! Thanks so much!
Perfection ! Wanna eat them all by myself :)))
Hi John,
I made these cookies yesterday and it came out absolutely delicious. My co-workers finished them all in less than 30 mints. I was wondering how it would taste if I use browned butter instead of plain butter? Any thoughts?
Regards,
Smitha.
ALWAYS say yes to browned butter :))))
this guy can’t be as nice as he
seems. i love watching his videos and everything i’ve tried has been delish. these cookies are another huge hit!
thanks for all the fabulous food!
I made these without toasting the coconut (lazy) and added 1/2 cup of semi-sweet chocolate chips – OMG! My new favorite cookie recipe! My husband got one cookie – I ate the other 17 🙂 I love how well they keep and how soft and fluffy they are! Thanks Jhn – you rock!
I made these last night after watching the video yesterday and O.M.G.!!! They are absolutely DEVINE! 🙂 I followed the recipe to a T and they were perfect! My husband and I could not stop eating them last night – we are coconut fiends! Definately a keeper recipe!!! Thank you! 🙂
Made these today but I have a gluten sensitivity so I tried to adjust the recipe. I was in a coconut mood and this video came up the same day, go figure.😅 I used Cup4Cup gf flour and followed the recipe except the cornstarch because gf flour has a lot in it.. I like a crisp cookie so I flattened then out. They came out golden and flat with crispy edges and a soft center. Didn’t look like yours but they were really good. I do wish I listened to you regarding the coconut flavoring, I used a little and it wasn’t the best taste. Don’t use it!!! Thank you for all your great recipes!