These amazing, chewy coconut cookies are crunchy on the outside and soft on the inside. Made with toasted coconut flakes, they’re bursting with coconut flavor and have an unbelievable texture!
These coconut cookies are absolutely amazing. It’s as simple as that. With a slight crunch on the outside and chewy interior, they’re a perfect midday or after dinner treat (or let’s be honest, really anytime you have a cookie craving). Coconut is one of my favorite ingredients to bake with and I am obsessed with these cookies, as well as my coconut cream pie and coconut cake. Keep reading to learn how to make these delectable, irresistible cookies!
How to make coconut cookies
- Toast the unsweetened coconut flakes. This really brings out the best flavor so I highly recommend not skipping this step. 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 350°F/180°C for 5-10 minutes, checking and stirring frequently until mostly golden brown. Remove form the oven and carefully transfer to a bowl to cool.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 to cool.
- Combine the dry ingredients. Whisk together flour, baking soda, and salt in a bowl and set aside.
- Cream butter and sugar. In an electric mixing bowl fitted with the paddle attachment or using a handheld mixer, cream together the butter and sugars until light and fluffy, about 3-4 minutes.
- Add eggs one a time. Make sure to combine each egg with the butter-sugar mixture before adding the next one, using a rubber spatula to scrape down the sides of the bowl to incorporate all the ingredients. Add vanilla extract.
- Combine the dry ingredients. Gently mix in the dry ingredients, being careful not to overmix.
- Fold in the toasted coconut flake. Make sure they are cooled before doing this so they don’t melt the butter in your cookie dough.
- Form cookie dough into balls. I like to use about 1.5 tablespoons of dough per ball using this ice cream scoop. Once you’ve rolled into your dough, roll each ball in the remaining toasted coconut. Place on a parchment-lined sheet pan and press down on each cookie dough ball slightly.
- Bake. Bake for 9-11 minutes until the edges are slightly browned. Allow to cool slightly before eating.
Tip: I like these cookies with a slight crunch on the outside, but 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 ¼ cup.
Tips for making chewy coconut cookies
- Don’t overmix your cookie dough. This can result in tougher cookies, and we want them soft and chewy.
- I love lots of coconut flavor so I use 2 cups of shredded coconut. If you want a milder flavor, you can use less coconut, anywhere between 1 to 2 cups, without changing anything else in the recipe.
- The secret to soft and chewy cookies 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.
- No chilling required! There’s no need to chill the cookie dough before baking because they stay thick and don’t spread much during baking.
Commonly asked questions
Are you sure I don’t need to chill the cookie dough before baking?
Yes. This cookie dough is thick enough that you don’t need to chill it before baking.
Can I make the coconut cookie dough ahead of time and refrigerate or freeze it?
Yes! You can definitely chill the cookie dough, you will just need to add an extra few minutes to the baking time. And don’t forget to press down on the cookie dough balls to flatten the tops before baking so get a perfectly round cookie.
Why do I need to toast the coconut flakes?
Toasting the coconut flakes amplifies their flavor, so I highly recommend not skipping this step.
Can I freeze baked coconut cookies?
Absolutely. Just be sure to place them in an airtight container or wrap securely in plastic wrap to prevent freezer burn. The cookies will stay fresh in the freezer for 2-3 weeks.
More of my favorite cookie recipes
- Chewy Peanut Butter Cookies: The best peanut butter cookies you’ll ever have.
- Small Batch Chocolate Chip Cookies: For when you want a chewy, moist, and gooey chocolate chip cookie on the fly.
- Soft Sugar Cookies: Perfectly buttery and bursting with vanilla flavor, these cookies are thick, chewy, and delicious.
- Nutella Sandwich Cookies: Rich, creamy Nutella sandwiched between two melt-in-your-mouth hazelnut cookies.
- Brown Butter Chocolate Chip Cookies: Nutty brown butter adds an amazing caramel flavor to these rich and gooey cookies.
- Edible Cookie Dough: In the mood to indulge in some old fashioned chocolate chip cookie dough? Give this recipe a try.
Coconut Cookies
These soft and chewy coconut cookies have a slight crunch around the edges are absolutely sensational.
Ingredients
- 2 and ½ cups (350g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks/225g) unsalted butter, softened to room temperature
- ¾ cup (150g) dark brown sugar (light works too)
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 and ½ teaspoons pure vanilla extract
- 2 cups (200g) toasted shredded unsweetened coconut, plus ¼ cup more for rolling the cookies
Instructions
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Preheat oven to 350°F/180°C. Line pans with parchment paper.
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In a medium bowl sift together flour, baking soda, and salt. Set aside.
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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.
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Place ¼ cup shredded coconut in a small bowl.
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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.
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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.
Teodora says
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
Shiran says
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.
Ann Winning says
Hi I’d really love to make these but the recipe gives grams on all ingredients except the coconut I don’t want to put too much in or not enough in could you please let me know the coconut in grams thanks
Stephanie @ Pretty.Simple.Sweet. says
Hi Ann, thank you for pointing that out. I have updated the recipe to reflect 200g of shredded coconut plus 1/4 cup more for rolling.
Genesis says
So good! I will definitely make these again!
Kaylee says
I have not made them yet I am just curious about
how many this recipe will make.
Ann says
Hello Shiran,
Is desiccated coconut fine for this recipe?
Thanks
Shiran says
Yes!
Elizabeth Carol McDowell says
It says 30 cookies
Dawn says
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.
Laura says
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!
Debbie S. says
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!!
Sarina says
I’m trying these out tonight! It will be my first time making coconut cookies. Can’t wait to try them!
Rena PL says
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. 🙂
Ann says
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!
Thom says
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.
Shiran says
Thank you so much, Thom 🙂
Thelma Louise says
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
Shiran says
Thanks for all the tips, Thelma! I’m glad you loved them 🙂
Fran says
These cookies are amazing. Not sure I can bear to share them!
Karen Kervin says
Question: are you rolling the cookies in plain or toasted coconut?
Shiran says
Hi Karen. I use plain coconut.
Serwah Ennuson says
It turned out good added tablespoons of orange juice to bring out more flavor. Loved it
April says
These are so delightfully buttery, coconuttty, and delicious. I thought I would bake these just for myself since I am the only one in the family who loves coconut. But, my whole family LOVED these, even the coconut haters. Thank you for this gift of a recipe. It’ll become a family staple for sure. Yum.
Auntie Claus says
These cookies are wonderful!! I’ve been looking a long time for delicious coconut cookies … and I knew this was the recipe after just one bite! Heavenly. Coconut cookies are usually crispy (which I don’t object to) with an elusive flavor … is it coconut? Vanilla? Whereas these cookies are just steeped in decadent coconut flavor. (Only tweaks I made were to sub Mexican vanilla, and replace about 1/3 cup of the sugar with Splenda.). Thank you for developing such a fabulous cookie!!
Nana’s Girl says
These cookies are so delightfully coconutty! I’ve searched for a recipe like Mothers-brand Cocadas for years without success … others have only a slight coconut flavor. When I tried amping up the taste with coconut flavoring, they were just artificial. Your recipe just uses coconut, but the cookies just explode with flavor! The only thing I did differently was I twice-baked the cookies (like for biscotti). While the cookies were wonderful right out of the oven, they became too soft and cake-like overnight. Twice-baking retainer the crispness and still had good “chew”. Thanks for a terrific recipe!!
Shiran says
Thank you for your tip! I’m so glad you like them 🙂
na says
amazing, show stopping, never done before. the only complaint i have is the aftertaste leaving me dehydrated
Annie says
I tried this recipe and the cookies turned out to be gorgeous! They did spread a little, maybe because I live in a tropical country, but beautiful nevertheless.
Lison says
Made half a batch just this morning to use up some coconut I had left from “ambrosia salad season”. Nice and quick recipe, the cookies were a perfect texture, a tad too sweet for me but that’s okay.
Thank you !
David S. Berman says
These look great – do you think I can use coconut oil in place of some or all of the butter? I prefer dairy-free cookies and don’t want to use margarine… thanking you in anticipation!
Shiran says
Hi David. It’s possible, but it will change the flavor and texture of the cookies. I haven’t tried it myself 🙂
Zelma Long - Canada says
These cookies were absolutely delicious! I only used 1/2 cup brown & white sugar and they still turned out well.
Elaine Kirven says
Just made these cookies and they are delicious. Had to modify because I didn’t have baking soda. Substituted 4tsp baking powder and 8tsp concentrated lemon juice instead. Used sweetened coconut flakes as well. They arent too sweet either. Lovely cookies will be making again.
Sarah D says
I made a half batch and added mini choc chips to half of that. They are wonderful!
Anna says
Can I replace butter with 1:1 veg oil? 🙂
Amy says
Hi there, is there any chance you could offer any advice on substituting some or all of the flour for almond meal? Would love to try it but don’t know how much to use or if it’s a good idea. Thank you in advance for your advice. 🙂
Shiran says
Hi Amy, it might work fine but it’s hard for me to say how it will turn out or how much almond flour to use without trying it myself.
Anne says
I had such a craving for Mother’s brand Cocada Coconut cookies but they are full of preservatives & chemicals, so i took a chance trying to find a comparable recipe & after weeding thru all the gooey macaroon recipes I found this one – hooray! I followed instructions except baked them longer for crisp texture, (dont like chewy), and I didn’t roll in coconut, (dont like that either(. The cookies came out EXACTLY as I had hoped, tasted just like (only better than) the Mother’s Cocadas, lol! Thrilled – will be trying your other recipes for sure. Thank you!!
Imaan Ishaq says
Hi OMG! These cookies need to be tried how many can you make with the ingreidents you put.