Coconut Cookies

Coconut Cookies

YIELD 30 cookies


  • 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


  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.