Chewy Coconut Cookies Recipe

Why You’ll Love Chewy Coconut Cookies Recipe

These chewy coconut cookies are the perfect balance of crispy and soft. The addition of shredded coconut gives them a rich, tropical flavor that’s hard to resist. The dough is easy to work with, and the cookies come out perfectly chewy every time. With only a few ingredients and minimal prep time, you’ll have a batch of irresistible cookies ready in no time. If you love coconut, you’ll absolutely adore this recipe—it’s a sweet, satisfying treat that’s ideal for any occasion.

Ingredients

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 2 cups sweetened shredded coconut

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, and salt.

5. Gradually add the dry ingredients to the butter mixture, mixing until combined.

6. Fold in the shredded coconut until evenly distributed throughout the dough.

7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake for 10-12 minutes, or until the edges are lightly golden brown.

9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: Makes about 24 cookies

• Prep time: 10 minutes

• Bake time: 10-12 minutes

• Total time: 20-22 minutes

Variations

1. Chocolate Chip Coconut Cookies: Add 1 cup of chocolate chips to the dough for a sweet combination of coconut and chocolate.

2. Lemon Coconut Cookies: Add the zest of one lemon to the dough for a fresh, zesty flavor that complements the coconut.

3. Coconut Macadamia Nut Cookies: Stir in 1/2 cup of chopped macadamia nuts for an extra crunch and flavor boost.

4. Vegan Coconut Cookies: Replace the butter with vegan butter and the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg).

5. Coconut Almond Cookies: Add 1/2 cup of chopped almonds for a nutty twist to your coconut cookies.

Storage/Reheating

• Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week. You can also freeze the cookies for up to 3 months.

• Reheating: To enjoy the cookies warm again, simply microwave for about 10-15 seconds or reheat them in the oven at 300°F for 5-7 minutes.

FAQs

1. Can I use unsweetened coconut instead of sweetened?

Yes, you can use unsweetened shredded coconut, but the cookies may not be as sweet. You can add a little more sugar if you prefer a sweeter taste.

2. Can I freeze the cookie dough?

Yes, you can freeze the dough! Shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a zip-top bag or airtight container for up to 3 months. Bake from frozen, adding a couple of minutes to the baking time.

3. Can I use coconut oil instead of butter?

Yes, you can use coconut oil as a substitute for butter in this recipe. However, it will slightly change the texture and flavor, giving it more of a coconut oil taste.

4. Why are my cookies not chewy?

If your cookies are not chewy, it could be due to overbaking. Make sure to remove them from the oven when the edges are golden, but the centers are still soft. Also, make sure you’re using the correct ratio of butter and sugar, as that helps achieve a chewy texture.

5. Can I make the cookies smaller or larger?

Yes, you can adjust the size of the cookies by scooping smaller or larger portions of dough. Just make sure to adjust the baking time accordingly—smaller cookies will bake quicker, while larger ones will need more time.

6. Can I add dried fruit to these cookies?

Yes, you can add dried fruit such as raisins, cranberries, or chopped dried apricots for an extra chewy texture and burst of flavor.

7. How do I make these cookies more crispy?

If you prefer a more crispy texture, flatten the cookie dough balls slightly before baking. You can also reduce the sugar by about 1/4 cup, as this will help make the cookies crispier.

8. Can I use whole wheat flour in this recipe?

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture and flavor may be slightly denser.

9. Can I add other types of coconut, like toasted coconut?

Yes, toasted coconut would add a nice crunch and a deeper flavor to these cookies. Just make sure to allow it to cool before mixing it into the dough.

10. Are these cookies gluten-free?

No, this recipe contains all-purpose flour, so it is not gluten-free. However, you can substitute a gluten-free all-purpose flour blend to make them suitable for gluten-free diets.

Conclusion

These chewy coconut cookies are a simple, delicious treat that packs a lot of flavor into every bite. The combination of chewy coconut and golden, slightly crisp edges makes them irresistible to coconut lovers. With the flexibility to customize with mix-ins or variations, you can make these cookies your own. Whether you’re looking for an easy dessert to share with family and friends or a sweet snack to enjoy on your own, these coconut cookies will never disappoint.