Chewy Coconut Cookies Recipe

Today I’m bringing you a truly dreamy treat: Chewy Coconut Cookies! If you’re anything like me, you love a cookie that’s crispy on the edges but wonderfully soft and chewy in the middle. These are that, and so much more! They bring the tropical sunshine right into your kitchen with minimal effort, making them the perfect bake when you need a sweet escape. Trust me, the aroma alone is a game-changer!

Why You’ll Love This Recipe

• Totally Tropical Vibe: The shredded coconut provides a rich, sweet, and satisfying chew that instantly makes you feel like you’re on vacation.
• Perfect Texture Balance: We’re using a mix of granulated and brown sugar to ensure you get those beautiful golden, slightly crisp edges and that irresistible, super-chewy center.
• Simple & Quick: From prep to oven, these are ready in about 15 minutes. They are so easy, you’ll be whipping up a batch whenever a cookie craving hits!
• Customizable Fun: Whether you toss in white chocolate chips for extra indulgence or some toasted almonds for crunch, this recipe is a blank canvas for your favorite additions.

Ingredients

You don’t need a fancy pastry diploma to make these beauties, just a few kitchen staples and about 15 minutes! But first, let’s talk about what makes these simple ingredients shine:

• All-Purpose Flour: This is the backbone of our cookie, giving it structure. Make sure you measure it properly!
• Baking Soda: Our essential leavening agent! This little powerhouse helps the cookies spread perfectly and gives them that signature chewy texture.
• Salt: A tiny pinch of salt is crucial—it doesn’t just season the cookie, it magically enhances the flavor of the butter and sugar, making them taste even sweeter.
• Unsalted Butter (Softened): The foundation of flavor! Using softened butter allows us to cream it properly with the sugar, creating air pockets that result in a light and fluffy base.
• Granulated Sugar & Brown Sugar: This dynamic duo is key! Granulated sugar encourages spread, while brown sugar adds that gorgeous molasses flavor and moisture, which locks in the chewiness.
• Egg: Acts as a binder, holding everything together, and contributes to the richness and structure.
• Vanilla Extract: Just a splash of vanilla rounds out all the sweet flavors and adds depth—don’t skip this!
• Shredded Coconut: The star of the show! You can use sweetened for extra richness or unsweetened if you prefer less sweetness. It adds the chewy texture we’re obsessed with.
• Almonds or White Chocolate Chips (Optional): This is where you can personalize! Chopped almonds add a delightful crunch, and white chocolate chips turn this into a truly decadent treat.

Note: The ingredients with precise measurements and nutritional information will be listed in a handy recipe card right underneath this article!

How to Make Chewy Coconut Cookies

The process is delightfully straightforward. Just follow these steps, and you’ll have a batch of cookies ready to devour in no time!

Step 1: Get Prepped and Dry Ingredients Mixed

First things first: crank up your oven to $350^\circ\text{F}$ ($175^\circ\text{C}$). While it’s heating up, line a baking sheet with parchment paper—this is my top trick for easy cleanup and no sticking! In a small bowl, give the flour, baking soda, and salt a quick whisk. Then, set your dry mix aside.

Step 2: Cream the Butter and Sugars

In your large mixing bowl, grab your softened butter, granulated sugar, and brown sugar. Beat these together until the mixture is light, fluffy, and looks significantly paler than when you started. This step is essential for airy, perfect cookies!

Step 3: Mix in the Wet Ingredients

Next, beat in the egg and the vanilla extract until everything is fully combined and looks homogenous. Scrape down the sides of the bowl to make sure no butter is hiding out!

Step 4: Combine Wet and Dry

Now, gradually add your flour mixture (the dry stuff) to the butter mixture (the wet stuff). Mix it gently until just combined. Stop mixing the second you don’t see any streaks of dry flour—we don’t want tough cookies!

Step 5: Fold in the Coconut (and the Fun Stuff!)

It’s time for the coconut! Gently fold in the shredded coconut. If you’re using those optional chopped almonds or white chocolate chips, toss them in now too!

Step 6: Scoop and Bake

Scoop tablespoons of dough—you can use a cookie scoop for perfectly uniform cookies—and place them about 2 inches apart on your lined sheet. Bake them for $10\text{–}12$ minutes, keeping a close eye until the edges turn a lovely golden brown.

Step 7: Cool and Enjoy

Let the cookies sit on the hot baking sheet for about 5 minutes. This little rest finishes the cooking process and prevents them from breaking when you move them. Then, transfer them to a wire rack to cool completely. Time to pour a glass of milk and savor your beautiful work!

Pro Tips for Making the Recipe

• Don’t Overbake: For the ultimate chewy center, pull the cookies out when the centers still look slightly underdone and pale, even if the edges are golden. They will continue to bake on the hot pan!
• Butter Temperature is Key: Make sure your butter is truly “softened,” not melted. It should give slightly when you press it. If it’s too warm, your cookies will spread too much.
• Customize Your Chewiness: If you prefer ultra-chewy cookies, use sweetened shredded coconut as it retains more moisture. If you prefer a lighter, less sweet cookie, go for the unsweetened version!

How to Serve

These cookies are delightful on their own, but if you want to elevate the experience, try these pairings:

• The Classic Scoop: Serve them slightly warm with a scoop of vanilla bean ice cream for a truly decadent cookie sundae vibe.
• Coffee Break Bliss: They pair perfectly with a warm cup of coffee, a creamy latte, or a hot mug of black tea—the coconut notes are wonderful with strong brew.
• Drizzle & Sprinkle: Before serving, drizzle them with melted white chocolate or a sprinkle of flaky sea salt to really make them sparkle!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your beautiful cookies in an airtight container at room temperature for up to 4-5 days. To keep them extra soft, toss in half a slice of bread!

Freezing

You can freeze these cookies two ways! To freeze the baked cookies, cool them completely, wrap them tightly, and store for up to 3 months. To freeze the dough, scoop the cookie dough balls onto a baking sheet, freeze until solid, and then transfer the balls to a freezer-safe bag for up to 2 months. Bake frozen dough for 1-2 minutes longer.

Reheating

If you want that fresh-out-of-the-oven experience, pop cooled cookies into a $300^\circ\text{F}$ oven for about 3-5 minutes until warm and soft again.

FAQs

Can I use oil instead of butter in this recipe?

While butter gives these cookies their incredible flavor and helps create the perfect chewy texture, you technically could substitute it with a neutral-tasting oil like canola or vegetable oil. However, the oil substitution will result in a cookie that is less rich and tends to be flatter and crispier, losing some of that signature chewiness we are aiming for. If you do use oil, you might want to slightly chill the dough before baking to help reduce excessive spreading.

Why did my cookies spread too thin while baking?

The most common reason for cookies spreading too thin is that your butter was too warm, or the oven temperature wasn’t accurate. If your butter is too soft or even slightly melted when you cream it with the sugar, the dough will not hold its structure well and will melt quickly in the oven. Additionally, ensure your baking soda is fresh, and try chilling the scooped dough balls in the refrigerator for at least 30 minutes before baking—this firms up the butter and helps them retain their shape beautifully!

Can I use desiccated coconut or only shredded coconut?

It’s highly recommended to use shredded coconut (the long strands) for the best texture in this specific recipe, but desiccated coconut (finer, drier flakes) can work in a pinch. If you must use desiccated coconut, I recommend soaking it in a tablespoon of milk or a tiny bit of cream for about 5 minutes before adding it to the dough. This adds back a little moisture, preventing the cookies from drying out and ensuring they stay soft and chewy.

How do I make the edges crispier and the centers chewier?

The secret to this perfect contrasting texture lies in controlling the oven temperature and the initial creaming process. Make sure to really cream the butter and sugars until they are light and fluffy, incorporating a good amount of air. To get those crispy edges, you can also sprinkle a tiny bit of granulated sugar around the edges of the dough balls before baking, which encourages caramelization and a lovely, subtle crunch on the outside.