Chewy Coconut Cookies Recipe

Introduction

These chewy coconut cookies are a delightful treat for anyone who loves a soft, flavorful bite packed with tropical coconut goodness. Easy to make and perfect for sharing, they combine a tender texture with the sweet chewiness of shredded coconut.

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 ½ teaspoons vanilla extract
• ½ teaspoon coconut extract (optional but boosts coconut flavor)
• 1 ¾ cups sweetened shredded coconut
• 2 tablespoons whole milk or heavy cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and creamy.
4. Step 4: Beat in the egg, vanilla extract, and coconut extract until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Step 6: Fold in the shredded coconut and milk or cream. The dough will be soft and slightly sticky with plenty of coconut flakes.
7. Step 7: Using a 1-tablespoon cookie scoop, scoop the dough and roll lightly into balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Step 8: Bake for 10–12 minutes, or until the edges turn a light golden color but the centers still appear soft. This ensures the cookies stay chewy.
9. Step 9: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For an extra coconut punch, toast the shredded coconut lightly before adding it to the dough.
• Substitute coconut extract with almond extract for a different but delightful flavor twist.
• Use heavy cream instead of milk for richer, chewier cookies.
• Chill the dough for 30 minutes before baking to prevent spreading and improve texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 10 days. Reheat gently in a microwave for 10-15 seconds to restore chewiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened shredded coconut instead of sweetened?

Yes, you can use unsweetened shredded coconut, but the cookies will be less sweet and the coconut flavor more subtle. You might want to add a bit more brown sugar to balance the taste.

Why do the cookies need to look soft in the center when taken out of the oven?

Removing the cookies while the centers are still soft prevents overbaking, which keeps them chewy rather than dry or crunchy as they finish setting during cooling.

Chewy Coconut Cookies Recipe

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★★★★★

4.7 from 112 reviews

These chewy coconut cookies are the perfect blend of soft texture and rich coconut flavor. Featuring a tender crumb thanks to the balance of brown sugar and milk, they deliver a delightful chewiness enhanced by shredded sweetened coconut. With a hint of vanilla and optional coconut extract, these cookies are easy to prepare and bake, making them a perfect treat for coconut lovers looking for a homemade delight.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• ½ cup (113g) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 ½ teaspoons vanilla extract
• ½ teaspoon coconut extract (optional but boosts coconut flavor)

Mix-Ins

• 1 ¾ cups sweetened shredded coconut
• 2 tablespoons whole milk or heavy cream (helps keep them chewy)

Instructions

1. Prep the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure your cookies bake evenly and don’t stick.
2. Mix the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Set this dry mixture aside for later.
3. Cream the Butter & Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar on medium speed for 2 to 3 minutes until the mixture is light, creamy, and fluffy.
4. Add Egg & Extracts: Beat in the egg, vanilla extract, and optional coconut extract thoroughly until fully combined with the creamed butter and sugars.
5. Combine Mixtures: Gradually add the dry ingredients into the wet mixture. Mix on low speed just until incorporated, being careful not to overmix which can toughen the cookies.
6. Add Coconut & Milk: Gently fold in the sweetened shredded coconut and whole milk or heavy cream. The dough will become soft, slightly sticky, and packed with coconut flakes.
7. Shape the Cookies: Using a 1-tablespoon cookie scoop, scoop the dough and roll it lightly into balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn a light golden color while the centers still look soft. This baking time is key to achieving a chewy texture.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This helps them firm up without losing their chewy softness.

Notes

• Using brown sugar helps retain moisture and contributes to the chewiness of the cookies.
• Milk or heavy cream is essential to keep the cookies soft and moist; do not skip.
• For extra coconut flavor, be sure to include the coconut extract, but it’s optional if unavailable.
• Do not overbake; underbaking slightly ensures a chewy center rather than a crispy cookie.
• Shredded coconut can be sweetened or unsweetened depending on your preference, but sweetened coconut complements the flavors better in this recipe.
• Cookies will firm up as they cool but remain soft and chewy in texture.

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