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Chewy Coconut Cookies Recipe

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3.9 from 9 reviews

These Chewy Coconut Cookies are delightfully soft and packed with buttery flavor and shredded coconut. Perfectly chewy with a rich coconut taste, they make an irresistible treat for coconut lovers.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 1/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sweetened shredded coconut, toasted (optional, see notes)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and light brown sugar together until light and fluffy. Then, add the egg and vanilla extract, stirring until fully combined.
  3. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking soda, salt, and 1/2 cup of the shredded coconut.
  4. Combine Ingredients: Gradually add the dry ingredients to the wet mixture using an electric mixer, mixing until the dough starts to come together. If the dough seems too dry, add 1 tablespoon of milk to help it bind. Finally, fold in the remaining shredded coconut by hand to evenly distribute.
  5. Prepare Baking Sheet: Spray a large baking sheet with nonstick spray or line it with parchment paper for easy cookie removal.
  6. Scoop Dough: Use an ice cream scooper to portion the cookie dough onto the prepared baking sheet, spacing them evenly.
  7. Bake: Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set and the cookies look lightly golden.
  8. Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
  9. Enjoy: Serve and enjoy your soft, chewy coconut cookies!

Notes

  • Calories are an estimation and are per cookie.
  • Oven temperatures vary; check cookies after 10 minutes and bake an additional 1-2 minutes if necessary.
  • For vegan/gluten free substitutions: use dairy-free butter, cane sugar, a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water), and gluten free all-purpose flour.
  • Sweetened shredded coconut is recommended for more coconut flavor; unsweetened will reduce the coconut taste.
  • Toasting the shredded coconut enhances the flavor: toast in a skillet over medium heat for 3-5 minutes until golden, then cool before adding.
  • Do not use coconut extract as it adversely affects the flavor.

Find it online: https://cheftinaskitchen.com/chewy-coconut-cookies-recipe/