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Stack of four golden brown coconut macaroons or haystacks, with toasted coconut flakes visible on the surface.

Coconut Cookies

These chewy Coconut Cookies are lightly crisp on the edges and soft in the center, bursting with tropical coconut flavor. Perfect for tea time or a sweet snack!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups sweetened shredded coconut

Equipment

  • Mixing bowls
  • Baking Sheet
  • Electric Mixer
  • Parchment Paper

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until combined.
  4. In another bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients.
  5. Stir in the shredded coconut until evenly distributed in the dough.
  6. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing about 2 inches apart.
  7. Bake for 10–12 minutes, or until the edges are lightly golden. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

For an extra indulgence, dip half of each cooled cookie in melted dark or white chocolate and sprinkle with toasted coconut.