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Chewy Coconut Cookies Recipe

Chewy Coconut Cookies Recipe
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★★★★★

5.1 from 15 reviews

Delightfully chewy coconut cookies made with a perfect blend of butter, sugar, and coconut flakes. These cookies are soft, lightly golden with a toasted coconut topping, giving them a rich coconut flavor and a satisfying texture. Ideal for coconut lovers looking for a homemade, classic treat.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract

Dry Ingredients

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon sea salt

Other

  • 1 ½ cups sweetened coconut flakes, divided

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure even baking and easy cookie removal.
  2. Cream butter and sugars: In a stand mixer, beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy—this should take about 2 minutes on medium speed to help incorporate air for a tender texture.
  3. Add extracts and eggs: Add the vanilla and coconut extracts, then the eggs. Continue beating on high speed for 2-3 more minutes, scraping down the sides occasionally, which will create a smooth, well-blended dough.
  4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and sea salt to distribute the leavening agents evenly for consistent texture.
  5. Combine dry and wet: Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until fully combined, forming a soft cookie dough.
  6. Fold in coconut flakes: Fold in most of the sweetened coconut flakes, reserving about a third cup to sprinkle on top of the cookies for extra toasted texture and flavor.
  7. Form and top cookies: Using a cookie scoop or spoon, drop 2-tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Sprinkle the reserved coconut flakes evenly on top of each cookie.
  8. Bake cookies: Bake in the preheated oven for 9-10 minutes, or until the cookies are lightly golden and the coconut flakes are toasted, creating a beautiful golden topping.
  9. Cool and serve: Transfer the cookies to cooling racks and allow them to cool completely to set the chewy texture before enjoying.

Notes

  • Make sure the butter is softened, not melted, for the best texture.
  • Room temperature eggs help create a smooth batter and better rise.
  • Sifting or whisking the dry ingredients ensures even mixing and prevents clumps.
  • Use sweetened coconut flakes for the right balance of sweetness and chewiness.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • To keep the cookies soft longer, add a slice of bread in the container to retain moisture.
  • For a more intense coconut flavor, add toasted coconut flakes inside the dough instead of raw flakes.

Nutrition

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