Chewy Coconut Cookies Recipe

If you have a soft spot for cookies that strike the perfect balance between tender chewiness and rich, tropical flavor, you are going to adore this Chewy Coconut Cookies Recipe. These cookies are packed with luscious coconut flakes and infused with both vanilla and coconut extracts, creating an irresistible aroma and taste. The texture is what really steals the show here—delightfully chewy with just a hint of toasted crispness from the coconut on top. Whether you’re baking for a cozy afternoon treat or a crowd-pleasing dessert, this recipe is straightforward and yields cookies that feel like a warm hug in every bite.

Ingredients You’ll Need

Don’t let the ingredient list intimidate you; it’s wonderfully simple but each item plays a vital role in making these cookies shine. From the creamy butter that ensures richness, to the coconut flakes delivering that iconic tropical texture, every ingredient complements the others in harmony.

• Unsalted butter, 1 cup: Using softened butter helps create a creamy base that leads to the perfect chewy texture.
• Granulated sugar, 1 cup: Adds sweetness and helps the cookies brown beautifully.
• Light brown sugar, ½ cup, packed: Brings moisture and a subtle caramel note that deepens the cookie flavor.
• Large eggs, 2, room temperature: Eggs bind the dough while contributing to its delicious chewiness.
• Vanilla extract, 1 teaspoon: Enhances the overall flavor with a classic sweet aroma.
• Coconut extract, 1 teaspoon: This is the magic touch—intensifies the coconut flavor to make these cookies truly tropical.
• All-purpose flour, 2 ¾ cups: The backbone of the cookie, providing structure.
• Baking soda, 1 teaspoon: Helps the cookies rise lightly for just the right fluffiness.
• Cream of tartar, 1 teaspoon: Works with baking soda to create softness and chewiness in the cookie crumb.
• Sea salt, ½ teaspoon: Balances sweetness and enhances all the flavors.
• Sweetened coconut flakes, 1 ½ cups, divided: Adds texture and bursts of coconut flavor throughout the cookie, plus a toasty topping.

How to Make Chewy Coconut Cookies Recipe

Step 1: Get Your Oven Ready

Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure your cookies don’t stick and bake evenly. This small prep step saves you from any cleanup headaches later!

Step 2: Cream the Butter and Sugars

Using a stand mixer or hand mixer, beat together the softened butter, granulated sugar, and brown sugar until the mixture turns light and fluffy. This usually takes around two minutes on medium speed. This step is crucial because it incorporates air into the dough, helping your cookies rise perfectly while keeping that chewy soft center.

Step 3: Add the Extracts and Eggs

Mix in the vanilla and coconut extracts next—this is what layers in that beautiful coconut aroma and makes these cookies feel special. Then, add the eggs one at a time, beating on high speed for 2-3 minutes. Don’t forget to scrape down the sides of the bowl occasionally to make sure everything is combined fully!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and sea salt. Mixing the dry ingredients before adding them helps ensure an even distribution so your cookies bake uniformly.

Step 5: Mix Dry into Wet Ingredients

Gradually add the flour mixture to the butter and sugar mixture, stirring on low speed each time you add more, just until combined. Be careful not to overmix here or the cookies could turn out dense instead of chewy.

Step 6: Fold in Coconut Flakes

Fold in most of the coconut flakes, reserving about a third of a cup to sprinkle on top later. This hand-mixing prevents the coconut from breaking down too much and keeps those delightful chewy textures intact throughout each cookie.

Step 7: Scoop and Top

Using a cookie scoop or a spoon, drop 2-tablespoon-sized balls of dough onto your lined baking sheets, spacing them about two inches apart. Sprinkle the reserved coconut flakes generous over each cookie to create that toasted coconut finish once baked.

Step 8: Bake to Perfection

Bake your cookies for 9 to 10 minutes. They’ll be lightly golden around the edges with the coconut flakes beautifully toasted on top, but still soft when you gently press in the center. This is exactly the moment your chewy texture comes alive.

Step 9: Cool Completely

Transfer the cookies to a wire rack and let them cool completely. Once cooled, these chewy coconut treats are ready to delight your taste buds with every bite.

How to Serve Chewy Coconut Cookies Recipe

Garnishes

A light drizzle of melted dark chocolate or a sprinkle of flaky sea salt can elevate these cookies to the next level of indulgence. Garnishes add both flavor contrasts and a pretty finish perfect for sharing or gifting.

Side Dishes

Pair these cookies with a tall glass of cold milk or a cup of hot chai tea. The warm spices in chai complement the coconut’s sweetness beautifully, making each bite even more comforting and memorable.

Creative Ways to Present

For gatherings or gifting, arrange the cookies in layers separated by parchment paper inside a pretty tin or glass jar. You can even sandwich them with vanilla or coconut-flavored buttercream for an extra special treat your friends will rave about.

Make Ahead and Storage

Storing Leftovers

Chewy Coconut Cookies keep beautifully when stored in an airtight container at room temperature for up to a week. This lets them maintain their tender, chewy texture without drying out.

Freezing

If you want to keep these cookies around longer, freeze them in a single layer on a baking sheet first. Once frozen, transfer them to a freezer-safe bag or container for up to three months. Thaw at room temperature when ready to enjoy.

Reheating

To revive that fresh-baked softness, warm cookies for 10-15 seconds in the microwave, or pop them in a 300°F oven for a few minutes. This simple step brings back the chewy, warm goodness like they just came out of the oven!

FAQs

Can I use unsweetened coconut flakes instead of sweetened?

Absolutely! Using unsweetened coconut flakes will give you less sweetness and a more natural coconut flavor. Just keep in mind you may want to slightly increase the granulated sugar if you prefer a sweeter cookie.

What makes these cookies chewy instead of crumbly?

The combination of brown sugar, cream of tartar, and the right balance of ingredients, especially the eggs and butter, contribute to the chewy texture. Cream of tartar helps keep the cookies soft and moist rather than dry and crumbly.

Can I substitute coconut extract if I don’t have it?

You can substitute with a bit more vanilla extract, but the coconut flavor won’t be as pronounced. Another fun option is to add a small amount of coconut milk or coconut cream to enhance the flavor naturally.

Why is cream of tartar used in this cookie recipe?

Cream of tartar acts as an acid that interacts with baking soda to give the cookies their chewy texture and slight rise. It also helps stabilize the eggs and sugar mixture, ensuring a tender crumb.

Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 24 hours before baking. This can actually improve the flavor as the ingredients meld together, and it makes baking day even easier.

Final Thoughts

Making this Chewy Coconut Cookies Recipe is like inviting a little tropical sunshine into your kitchen. The simplicity of the ingredients combined with the heavenly chewy texture and coconut flavor makes it a recipe you’ll want to come back to again and again. So grab your mixer, gather those coconut flakes, and get ready to bake some seriously irresistible cookies that will have everyone asking for seconds. You absolutely deserve a sweet moment like this!

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