Cookies/ Dessert

Coconut Cookies

August 9, 2018

These coconut cookies are crunchy on the outside and chewy and soft on the inside and have the texture of chocolate chip cookies. They are full of coconut flavor and smell irresistible.

Coconut Cookies

Flavor and Texture

I’m usually a big fan of soft, melt-in-your-mouth cookies, but these coconut cookies recipe uses lots of coconut which gives the cookies some crunch and chewiness, and their texture is actually better this way. The cookies taste like chocolate chip cookies, minus chocolate chips, plus strong coconut flavor. They are addictively delicious. If you want them even softer, you can adjust the recipe slightly: instead of 2 eggs use 1 egg plus 1 egg yolk. You can also reduce the flour by 1/4 cup.

Coconut Cookies

Coconut

I love lots of coconut flavor so I use 2 cups of shredded coconut in the recipe. if you want a milder flavor and softer cookies, you can use less coconut, anywhere between 1 to 2 cups, without changing anything else in the recipe. I use unsweetened shredded coconut because the cookies are sweet enough.

Toasting coconut

Toasting coconut will bring out its best flavor so I highly recommend it. You can toast the coconut in the oven or on the stove top. Oven method: To toast coconut in the oven, spread shredded coconut in a thin layer on a baking sheet. Bake at 350F/180C for 5-10 minutes, checking and stirring frequently until mostly golden brown. Remove form the oven and carefully transfer to a bowl. Stove top method: Add coconut to a skillet in an even layer. Cook over low-medium heat, stirring frequently, until golden brown. Be patient and don’t turn up the heat too much because coconut is easy to burn. Immediately transfer coconut to a bowl.

Coconut Cookies

Baking time

If you want cookies that are soft on the inside, the secret is to slightly underbake them. I remove them from the oven when they just begin to brown at the edges. If you like crunchy cookies, bake them for longer until the the top of the cookie turns golden brown. If you mistakenly overbake them and they become hard, they would still taste delicious and will be great to dip in coffee. The cookies are softer when warm so you can rewarm them before serving. There’s no need to chill the cookie dough before baking the cookies (like in my other chocolate chip cookie recipes) because they stay thick and don’t spread much during baking.

Coconut Cookies

More Coconut Recipes:

5 from 10 votes
Coconut Cookies
Coconut Cookies
YIELD: 30 cookies
 



Ingredients
  • 2 and 1/2 cups (350 g) all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 stick/225 g) unsalted butter, softened to room temperature
  • 3/4 cup (150 g) dark brown sugar (light works too)
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs
  • 1 and 1/2 teaspoons pure vanilla extract
  • 2 cups toasted shredded coconut , plus 1/4 cup more for rolling the cookies
Instructions
  1. Preheat oven to 350°F/180°C. Line pans with parchment paper.

  2. In a medium bowl sift together flour, baking soda, and salt. Set aside.
  3. In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy. Add brown sugar and granulated sugar and beat on medium speed for about 3 minutes, until light and fluffy. Beat in the eggs, one at at time. Beat in vanilla extract. Add flour mixture and mix just until combined. Add coconut and mix slowly just until combined. Do not overmix.
  4. Place 1/4 cup shredded coconut in a small bowl. 

  5. Roll dough into balls, using about 1.5 tablespoons of dough per cookie, roll in coconut, and place onto prepared baking sheet (it's easy to do this with an ice-cream scoop). Press the cookies down slightly since they won't spread much as they bake. Bake for 9-12 minutes, until cookies just begin to brown at the edges, but the center is still soft. It's important not to overbake the cookies or they will become hard. Remove from the oven and allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.

  6. Store cookies at room temperature in an airtight container for up to 3 days. Serve warm or at room temperature. Cookies can be frozen for up to 2 months.

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19 Comments

  • Reply
    Teodora
    November 30, 2018 at 5:19 pm

    Hello,
    First i would like to say that i am a new “baker” – if i can call myself like that. But yes i have been trying to bake some stuff, such as cupcake, muffins and cookies. I randomly came across to your website and since i did I only follow your recipe for whatever I decide to bake! And somehow every time my things turn out great! Which is a big achievement for me considering that i never baked anything in my life!
    So anyways, thank you!
    I did these coconut cookies today, i saw you recommended using unsweetened coconut shredded but mine was with sugar and also think that coconut usually have its natural sugars. So because i did use swetened i put less sugar which actually wasn’t that less , i think it was 230g
    But my cookies turned out to sweet for me. I don’t usually like tooo sweety.
    Please suggest of how much sugar i should use in this case?
    Thank you

    • Reply
      Shiran
      December 2, 2018 at 5:54 am

      Hi Teodora, I’m so happy that the recipes are working for you! If you used 230g sugar and you still think that the cookies are sweet, you’ll just have to experiment with it. You can reduce the amount of sugar by 1/4 cup (50g) every time until you like the result.

  • Reply
    Genesis
    March 26, 2019 at 3:24 pm

    So good! I will definitely make these again!

  • Reply
    Kaylee
    May 25, 2019 at 3:28 pm

    I have not made them yet I am just curious about
    how many this recipe will make.

  • Reply
    Ann
    October 9, 2019 at 11:23 am

    Hello Shiran,
    Is desiccated coconut fine for this recipe?
    Thanks

    • Reply
      Shiran
      October 16, 2019 at 6:49 am

      Yes!

  • Reply
    Dawn
    November 17, 2019 at 11:09 am

    Just baked these cookies and they turned out awesome. Big hit with all the family definitely one of my favourite cookies now. I fallow the direction exactly and all was perfect.

  • Reply
    Laura
    November 19, 2019 at 8:40 pm

    Thanks for the recipe! I would like to know if this recipe works good in a silicone baking mold. Can’t wait to try. Thanks!

  • Reply
    Debbie S.
    December 7, 2019 at 3:00 pm

    I bake a coconut ( and toast unsweetened) every year and make coconut cookies around Christmas. I didn’t use eggs in the past but this recipe is dynamite! I used a melon scoop lightly sprayed with oil, perfect sizing and 12 minutes on the nose. Instead of rolling in coconut I sprinkled some on top, just made it easier. The only problem with these cookies is…not eating them all!!

  • Reply
    Sarina
    January 6, 2020 at 8:33 pm

    I’m trying these out tonight! It will be my first time making coconut cookies. Can’t wait to try them!

  • Reply
    Rena PL
    January 11, 2020 at 8:15 am

    so delicious…my whole family loves is…I use this recipe all the time but each time I make a little different by adding cranberries or chocolate chip instead of coconut. 🙂

  • Reply
    Ann
    January 20, 2020 at 8:09 am

    This the second time I’ve made them. Followed directions to the letter. These are awesome. My husband took some to work with him, and he is not big on sweets. The kids loved making them and eating them!

  • Reply
    Thom
    February 22, 2020 at 3:48 pm

    What a great recipe! Someone mentioned the cookies are too sweet. I pulled back on the sugar, using a half cup each of brown and white sugar. They turned out great.

    I’ve also altered the recipe on a couple of occasions for a different twist. I used one cup white sugar (no brown sugar) and added juice of one lime and zest of two limes (the limes were small). They were the bomb!

    What a nice site. I look forward to trying a few more recipes.

    • Reply
      Shiran
      March 16, 2020 at 12:03 pm

      Thank you so much, Thom 🙂

  • Reply
    Thelma Louise
    February 25, 2020 at 4:28 pm

    Hi Shiran,

    These are wonderful!

    The first time I made them, I followed the recipe exactly. They are really nice as is.

    However, I have made these about a dozen times and over time I have made adjustments, incorporating feedback from family and friends.

    1. I up the “niller” (as we call vanilla extract in my kitchen) to 2 teaspoons.

    2a. I use toasted, unsweetened FLAKED coconut in the batter.
    2b. Using a chefs knife, I finely chop 1/2 cup of untoasted, unsweetened flaked coconut to roll each cookie in.

    3. I probably make mine smaller than yours. Baked they are about 2″ in diameter. Of course you can make them any size you want! I find the smaller ones are perfect to have a couple along with afternoon coffee or iced tea in the summer.

    A note to those who haven’t toasted coconut. Be careful toasting the coconut. You CAN toast it too long! The goal is to bring out the magical goodness of coconut flavor and fragrance. You will know you’ve got it right when the edges of the flakes are just lightly browned and when you open the oven door you are blasted with coconut aroma!

    TLJ

    • Reply
      Shiran
      March 3, 2020 at 5:47 am

      Thanks for all the tips, Thelma! I’m glad you loved them 🙂

  • Reply
    Fran
    February 28, 2020 at 10:36 am

    These cookies are amazing. Not sure I can bear to share them!

  • Reply
    Karen Kervin
    March 23, 2020 at 2:22 pm

    Question: are you rolling the cookies in plain or toasted coconut?

    • Reply
      Shiran
      March 29, 2020 at 3:11 am

      Hi Karen. I use plain coconut.

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