Chewy Coconut Cookies: The Easiest Recipe for Perfectly Sweet & Irresistible Treats
Prepare to fall in love with these incredibly chewy coconut cookies! They are perfectly sweet, bursting with tropical flavor, and remarkably simple to make. Crafted with a generous amount of sweetened coconut flakes, a hint of coconut extract, and a few other kitchen staples, these cookies promise a delightful treat that tastes like a mini-vacation in every bite. Whether you’re a seasoned baker or just starting out, this recipe is designed for success, delivering consistently delicious results every time.
What makes these cookies truly special? Beyond their incredible coconut aroma and rich, buttery taste, they require absolutely no chilling of the dough! That’s right – you can go from mixing bowl to warm, freshly baked cookies in under 30 minutes. Simply combine your ingredients, scoop small balls of dough onto a baking sheet, and bake. It’s the ultimate instant gratification for your sweet tooth. If you’re a coconut enthusiast like me, you’ll also adore my other favorite coconut creations, such as this luscious coconut tres leches and the creamy, dreamy coconut flan. These chewy coconut cookies are sure to become a new staple in your baking repertoire!
Why You’ll Adore This Chewy Coconut Cookie Recipe
- Effortlessly Delicious: This recipe is incredibly straightforward, perfect for bakers of all skill levels.
- No Chill Time: Say goodbye to waiting! The dough is ready for the oven immediately, making it ideal for spontaneous baking.
- Bursting with Coconut Flavor: Sweetened coconut flakes and a touch of coconut extract ensure every bite is intensely coconutty.
- Perfect Texture: Expect a delightful combination of chewy interiors and slightly crisp edges.
- Quick & Easy: With minimal prep and a short baking time, you’ll have homemade cookies in no time.
- Crowd-Pleaser: These cookies are universally loved and disappear quickly at any gathering!
Essential Ingredient Notes for Perfect Coconut Cookies
Using the right ingredients and preparing them correctly is key to achieving that perfect chewy texture and rich flavor. Here’s a closer look at what you’ll need and why:
- Unsalted Butter – Always opt for unsalted butter when baking, as it gives you complete control over the salt content in your cookies. Make sure it’s softened at room temperature. This is crucial for proper creaming with the sugars, creating a light and airy base for your dough. If your butter is too cold, it won’t cream properly, leading to dense cookies. If it’s too warm, it can make the dough greasy.
- Egg – Like butter, your egg should be at room temperature. A room temperature egg emulsifies better with the butter and sugar, creating a smoother, more uniform dough. This results in a better texture and rise in your baked cookies. I recommend taking it out of the fridge at least an hour before you plan to start baking.
- Sweetened Coconut Flakes – These are the star of the show! Sweetened coconut flakes provide both texture and a deep, rich coconut flavor. Make sure they are fresh and soft, not dry or brittle, for the best chewiness. Avoid unsweetened flakes unless you plan to adjust the sugar content, as they will significantly change the flavor profile.
- Coconut Extract – This ingredient is a flavor powerhouse! It intensifies the natural coconut taste, making these cookies truly shine. Don’t omit it; even a small amount makes a big difference in boosting that delicious tropical essence. If you absolutely can’t find it, you can use a bit more vanilla extract, but the coconut flavor won’t be as prominent.
- All-Purpose Flour – Standard all-purpose flour provides the structure for these cookies. Measure it correctly, preferably by weight if you have a kitchen scale, or by spooning flour into your measuring cup and leveling it off, rather than scooping directly from the bag.
- Kosher Salt – A small amount of salt is essential to balance the sweetness and enhance all the other flavors in the cookie. Don’t skip it!
- Baking Soda – This is our leavening agent, which helps the cookies spread slightly and become tender. Ensure your baking soda is fresh for optimal results.
- Granulated Sugar & Brown Sugar – The combination of both sugars is what gives these cookies their incredible texture. Granulated sugar contributes to crisp edges, while brown sugar adds moisture, chewiness, and a subtle caramel note.
- Vanilla Extract – A classic addition to almost any cookie recipe, vanilla extract complements the coconut flavor beautifully and adds depth.
Expert Tips for Baking the Best Chewy Coconut Cookies
Follow these essential tips to ensure your coconut cookies turn out perfectly soft, chewy, and full of flavor every single time:
- Ensure Soft Brown Sugar: Soft brown sugar is crucial for easily incorporating into the butter mixture, creating a smooth, lump-free dough. If your brown sugar has hardened, don’t worry! You can easily soften it by placing it in a microwave-safe bowl with a damp paper towel and microwaving in 15-second intervals until soft. Alternatively, place it in an airtight container with a slice of bread or an apple wedge overnight.
- Fresh Ingredients are Key: Always use fresh ingredients for the best flavor and texture. Stale coconut flakes or old baking soda can negatively impact the outcome of your cookies.
- Don’t Overbake the Cookies! This is perhaps the most important tip for achieving that desired chewy texture. You’ll need to bake them for precisely 11-12 minutes at 350 degrees F. The edges should be lightly golden, and the centers should still look slightly soft or underbaked when you take them out. They will continue to set as they cool on the baking sheet. Overbaking will result in dry, hard cookies.
- Line Your Baking Sheet with Parchment Paper: Lining your baking sheet with parchment paper is a game-changer. It prevents the cookies from sticking, promotes even baking, and makes for incredibly easy cleanup. As an alternative, you can use a silicone baking mat.
- Use a Cookie Scoop for Uniformity: For consistently sized cookies that bake evenly, a cookie scoop is highly recommended. If you don’t have one, use a regular tablespoon to scoop the dough onto the baking sheet, aiming for roughly the same amount for each cookie.
- Avoid Overmixing the Dough: Once you add the flour, mix just until combined. Overmixing gluten-containing flour can develop the gluten too much, leading to tough, dense cookies instead of light and chewy ones.
- Cooling Process: After baking, let the cookies cool on the hot baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly and prevents them from falling apart.
- Optional Add-ins: Feel free to customize your coconut cookies! Consider adding a sprinkle of sea salt on top before baking to enhance the flavors, or fold in a handful of mini chocolate chips or chopped nuts for extra texture and taste.
How Many Chewy Coconut Cookies Does This Recipe Yield?
This recipe is designed to make approximately 15 delightful chewy coconut cookies, assuming you use a standard cookie scoop (about 1.5-2 tablespoons of dough per cookie). This is a perfect batch size for a small family treat or to share with a few friends.
However, if you’re planning a party, feeding a larger crowd, or simply want to stock up on these irresistible treats, feel free to double or even triple the recipe. When scaling the recipe, remember to adjust your baking sheets accordingly – you might need to bake in multiple batches to ensure even spacing and proper airflow, which is essential for uniform baking. There’s nothing better than having a freezer full of homemade cookies ready for any craving!
Storing Your Chewy Coconut Cookies for Maximum Freshness
To keep your leftover chewy coconut cookies at their best, proper storage is essential. Once completely cooled, place them in an airtight container at room temperature. They will remain wonderfully fresh and chewy for 2-3 days. If you find them losing a bit of their moisture, you can place a slice of bread in the container with them overnight to help them regain some softness.
For longer storage, these cookies freeze beautifully! Once cooled, place them in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Then transfer them to a freezer-safe airtight container or heavy-duty freezer bag for up to 2-3 months. Thaw at room temperature when you’re ready to enjoy a delicious, homemade treat!
Tried this incredibly easy and delicious recipe? Please take a moment to leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a thoughtful review in the comments section further down the page. Your feedback is truly valuable! And for more amazing recipes and baking inspiration, consider following me on Facebook or Pinterest!
Delicious Chewy Coconut Cookies
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Ingredients
- 1 ¼ cup all-purpose flour
- ½ teaspoon Kosher salt
- ½ teaspoon baking soda
- ½ cup unsalted butter , softened
- ¼ teaspoon coconut extract
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 1 cup sweetened coconut flakes
Instructions
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Preheat your oven to 350 degrees F (175°C) and prepare a baking sheet by lining it with parchment paper for non-stick results.
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In a large mixing bowl, combine the ½ cup of softened unsalted butter with the granulated sugar and brown sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy, usually taking about 2-3 minutes. Make sure to scrape down the sides of the bowl as needed.
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Add the room temperature egg, coconut extract, vanilla extract, and sweetened coconut flakes to the butter and sugar mixture. Mix on low speed for about 1 minute until all ingredients are just combined.
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In a separate small bowl, whisk together the all-purpose flour, Kosher salt, and baking soda. Gradually add these dry ingredients to the wet mixture, mixing on low speed until a cohesive cookie dough forms. Be careful not to overmix; stop as soon as no streaks of flour remain, and remember to scrape the bottom and sides of the bowl to ensure everything is evenly incorporated.
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Using a 1.5-2 tablespoon cookie scoop, drop rounded balls of cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 11-12 minutes. The cookies should have lightly golden edges and still appear slightly soft in the center.
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Remove the baking sheet from the oven and let the cookies cool on the sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and maintain their chewy texture. Enjoy warm or at room temperature!
Notes
- Make sure your brown sugar is soft and pliable; otherwise, it will be difficult to mix in evenly, potentially leading to lumps. Ensure that all of your ingredients are fresh for the best possible flavor and texture in your cookies!
- Avoid overbaking these cookies at all costs! The ideal baking time is 11-12 minutes at 350 degrees F (175°C). They should appear lightly golden at the edges, but the centers should still look slightly soft and underbaked. They will continue to firm up as they cool on the baking sheet.
- Always line your baking sheet with parchment paper. This prevents the cookies from sticking, ensures even cooking, and makes cleanup incredibly easy. A silicone baking mat can also be used as an alternative.
- For uniformly sized cookies that bake consistently, use a cookie scoop (about 1.5 to 2 tablespoons). If you don’t have a dedicated cookie scoop, you can use two spoons to drop roughly equal amounts of dough onto the baking sheet.
- Allow the butter and egg to come to room temperature before mixing. This ensures proper emulsification and creates a smoother, more uniform dough.
- Do not overmix the flour into the dough. Mix just until combined to prevent tough cookies.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer enjoyment.
Nutrition Information (Approximate Per Serving)
Nutrition information is automatically calculated and should only be used as an approximation. It may vary based on specific ingredient brands and preparation methods.
Additional Info
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