These coconut cookies are soft, chewy and quick to make. Ready in under 30 minutes, they’re an ideal snack to satisfy a sudden sweet craving. The delicate coconut flavor works any time of year, and these cookies come together with simple ingredients and straightforward steps.
I love coconut in both sweet and savory dishes because it adds a bright, nutty note without feeling seasonal—perfect for year-round baking. If you enjoy coconut desserts, you may also be familiar with popular favorites like Coconut Cream Cheesecake and Homemade Coconut Pudding. This cookie recipe delivers that same familiar coconut flavor in a soft, chewy cookie that’s effortless to bake.
HOW TO MAKE COCONUT COOKIES:
- Preheat the oven to 350°F (175°C).
- Place the sweetened coconut in a food processor and pulse until the strands are smaller but not pureed; set aside.
- In a bowl, whisk together the all-purpose flour, baking soda and a pinch of salt until evenly combined.
- In a separate bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy.
- Add the eggs, vanilla extract and coconut extract to the butter-sugar mixture and beat until fully combined.
- Gradually add the flour mixture to the wet ingredients, mixing a little at a time until fully incorporated.
- Gently fold in the pulsed coconut. Using a standard cookie scoop or tablespoon, drop dough onto an ungreased baking sheet about 2 inches apart.
- Bake for 12–14 minutes, or until the edges just begin to turn golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
HOW TO STORE COCONUT COOKIES:
- Room temperature: Store cooled cookies in an airtight container or resealable bag for up to 3 days for the best texture.
- Refrigerator: Place cookies in an airtight container and refrigerate; they will keep for about one week. Let refrigerated cookies come to room temperature before serving for the best chew.
- Freezer: To freeze dough: portion scoops of dough onto a baking sheet and freeze until firm, then transfer the frozen dough balls to a labeled freezer bag. Bake from frozen, adding a minute or two to the bake time. To freeze baked cookies: cool completely, then stack with parchment between layers in a freezer-safe bag or container. Both dough and baked cookies will keep 2–3 months in the freezer.
TIPS AND TRICKS FOR MAKING COCONUT COOKIES:
- Pulse the shredded coconut if you prefer smaller pieces and a more even texture; you can also use full-length coconut strands for a chewier bite.
- Swap sweetened coconut for unsweetened if you want to reduce extra sweetness—adjust sugar if needed to suit your taste.
- If you don’t have coconut extract, increase the vanilla extract; it will still yield a delicious, aromatic cookie.
- For a deeper, more caramelized flavor and slightly darker color, use equal parts brown sugar and granulated sugar or increase the brown sugar fraction.
- Avoid overbaking: the cookies should have slightly golden edges but remain soft and chewy in the center when removed from the oven.
- This recipe scales easily. Cut it in half for a smaller batch or double and triple it for larger gatherings.
If you want a straightforward coconut cookie that’s quick, dependable and full of flavor, this is the one. Minimal ingredients, modest prep, and reliably soft, chewy results make it a go-to whenever coconut cravings hit.
Enjoy!
-Alli
5 from 13 votes
Coconut Cookies
By
Nichole
Nichole
Soft, chewy coconut cookies that bake up in under 30 minutes—perfect for snacking, sharing or packing in lunchboxes.
Prep
10 mins
10 mins
Cook
12 mins
12 mins
Total
22 mins
22 mins
Servings
36 cookies
36 cookies
Ingredients
- 2 1/2 cups sweetened coconut
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
Instructions
- Preheat the oven to 350°F (175°C).
- Pulse the sweetened coconut in a food processor until the pieces are smaller; set aside.
- Whisk together the flour, baking soda and a pinch of salt in a bowl.
- Cream the butter with the brown and granulated sugars until light and fluffy.
- Beat in the eggs, vanilla and coconut extracts until blended.
- Add the flour mixture gradually, mixing until just combined.
- Fold in the pulsed coconut, then scoop dough onto an ungreased baking sheet about 2 inches apart.
- Bake 12–14 minutes, until the edges are just golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Pulse coconut to reduce strand size for a finer texture, or leave strands whole for more chew.
- Use unsweetened coconut to reduce added sweetness; adjust sugar to taste.
- If you prefer not to use coconut extract, use additional vanilla instead.
- For a darker, richer cookie, increase the proportion of brown sugar.
- Remove cookies as soon as the edges turn golden to keep the centers soft and chewy.
- Scale the recipe up or down to make the number of cookies you need.
Nutrition
Calories: 148 kcal, Carbohydrates: 21 g, Protein: 1 g, Fat: 7 g, Saturated Fat: 5 g, Cholesterol: 14 mg, Sodium: 98 mg, Potassium: 36 mg, Fiber: 1 g, Sugar: 13 g.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course:
Dessert
Dessert
Cuisine:
American, Chinese
American, Chinese