Chewy Coconut Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Add Egg & Extracts: Beat in the egg, vanilla extract, and optional coconut extract thoroughly until fully combined with the creamed butter and sugars.
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: chewy coconut cookies, coconut cookies recipe, soft cookies, baked coconut cookies, homemade coconut cookies, chewy dessert cookies
Find it online: https://yumwithmia.com/chewy-coconut-cookies-recipe/
