Go Back
–+ servings
Print
Coconut Cookies

Coconut Cookies

These soft and chewy coconut cookies have a slight crunch around the edges are absolutely sensational.

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
YIELD 30 cookies
Author Stephanie @ Pretty.Simple.Sweet.

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 flakes *See notes
  • ¼ cup desiccated coconut, for rolling

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 ¼ cup shredded or desiccated coconut in a small bowl. 

  5. Roll dough into balls, using about 1.5 tablespoons of dough per cookie, roll in shredded 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.

  6. 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.

  7. 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.

Recipe Notes

*Coconut: toast the coconut used in the batter. I used larger coconut flakes for this. For rolling, I used desiccated coconut (untoasted) because it has finer white shreds that make these cookies extra pretty.